Stories / Recipes

How to Get to Outdoor Cooking Nirvana

Hilary Deutsch

June 20, 2017


Summer officially starts tomorrow (!), which means only one thing for food lovers: grilling season is in full swing. To celebrate, we've got our sights set on this harissa-laced grilled chicken with snap peas from Kevin O'Donnell, chef at 2017 Best New Restaurant semifinalist SRV.

His route to outdoor cooking nirvana: marinate a spatchcocked chicken with spicy harissa paste, garlic, and lemon zest overnight before tossing it on the grill. Served along with za'atar brown rice and char-grilled snap peas, this is the perfect addition to your summer cooking repertoire. Get the recipe.

Hungry for more? View our entire recipe collection


Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.