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1
To make the marinade, in a small bowl, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt, and pepper.
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2
Pound the chicken breasts one by one to an even 1/2-inch thickness between 2 sheets of waxed paper, using a meat tenderizer or the bottom of a heavy, flat-bottomed pan.
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3
Place the chicken in a large resealable plastic bag or a large bowl and add the marinade.
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4
Make sure the chicken is coated on all sides and refrigerate it for at least 3 hours and up to 6 hours.
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5
Prepare your grill by scraping it, oiling it, and heating it to high heat.
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6
Remove the chicken from the marinade, reserving the liquid.
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7
Place the chicken breasts a few inches apart on the grill.
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8
If you are using a charcoal grill, place the chicken on the grill directly over the hot coals.
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9
Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should be 165 F. in the center when tested with a thermometer).
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10
Cover with aluminum foil while you prepare the sauce.
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11
To make the sauce, combine the remaining marinade with 2 1/2 cups water in a medium saucepan.
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12
Bring to a boil on high heat and cook for 1 1/2 minutes.
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13
Whisk the flour into 1/3 cup cool water and add to the marinade, stirring constantly.
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14
Bring to a boil to thicken the sauce slightly.
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15
Remove from the heat and cool slightly.
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16
Pour the sauce over the chicken and serve.
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17
The chicken tastes best freshly grilled, but the cooked chicken will keep in the refrigerator for up to 2 days.
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18
Reheat in the oven, wrapped in foil, at 375 F. for 25 minutes.
