Wrap two bricks with foil, or have a cast iron pan with a few heavy cans handy. Prepare gas or charcoal grill for high, indirect heat (coals to one side of the grill, or leave half of the burners of a gas grill off).
Place chicken on work surface, skin side up. Use your palm to press firmly on the breastbone to flatten breast.
In a small bowl mix together olive oil and harissa paste. Brush mixture all over both sides of the chicken, and season well with salt. Tuck wings under breast.
Place chicken, skin side down, on the indirect side of the grill. Set bricks or cast iron pan plus cans on top, and grill, covered, until skin is golden and crisp, 25 to 30 minutes.
Using tongs, remove bricks or pan; turn chicken and continue grilling until chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 160, about 25 to 30 minutes more.
Meanwhile, in a food processor combine parsley, cilantro, scallions, olive oil, and lemon juice. Pulse until chopped. Add skyr and season to taste with salt, pulse until smooth.
Stuffed sweet potatoes are perfect for Fall. This recipe features roasted sweet potatoes stuffed with spiced lentils, thick and creamy skyr, and lime-pickled onions. The dish makes a generous portion of lentils -- serve any extra in a salad or soup. And make sure not to overcook these lentils -- you’ll want them with some bite, to provide a contrast to the soft sweet potatoes.
Step aside buttermilk! Using Skyr makes for a fluffier, taller, and flakier biscuit and it’s a provision we always have in our fridge. We think these Herby Skyr Biscuits are the next best thing. Make a batch for BEC breakfast sandwiches for weekend brunch and save the leftover biscuits for breakfast throughout the week.