Grilled Harissa Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
8 chicken pieces
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Calories
1545 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Harissa Chicken
Description
This recipe uses boneless, skinless chicken thighs seasoned generously with kosher salt, garlic, and sliced red onions, combined with harissa paste and a blend of spices including coriander, black pepper, smoked paprika, cumin, and cayenne pepper. Lemon juice and olive oil add brightness and moisture to the marinade.
The chicken is grilled on medium-high heat, developing a flavorful char on the outside while remaining juicy inside. Cooking to an internal temperature of 165°F ensures it is safe and tender. The harissa paste imparts a smoky heat balanced by aromatics and citrus.
This grilled chicken works well as a main course served with grilled vegetables, rice, or breads. It pairs nicely with cooling salads or yogurt-based sauces to temper the spice.
Marinating the chicken for 30 minutes up to 2 hours enhances the flavor infusion, though grilling immediately after seasoning yields a tasty result as well. Homemade harissa paste is recommended for a consistent, vibrant flavor, but store-bought versions can be used cautiously due to variations in saltiness and spiciness.
Ingredients
- 8 chicken thighs about 2 lb, boneless, skinless
- kosher salt
- 10 garlic minced, large cloves
- ½ red onion sliced
- 1 ½ tsp Coriander
- 1 ½ tsp black pepper
- 1 tsp smoked paprika (or 1 tsp sweet paprika)
- 1 tsp cumin
- ½ tsp cayenne pepper or more to your liking
- 5 to 6 tbsp harissa paste I use this recipe for harissa. See notes if using store-bought harissa, homemade
- lemon juice of 1
- olive oil generous drizzle
Instructions
- Pat the chicken dry and season with kosher salt on both sides.
- Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.
- Heat an outdoor grill or an indoor griddle to medium-high heat (between 400-450 degrees Fahrenheit) and be sure to lightly oil the grates. Grill for 6 to 7 minutes or so on each side or until the chicken is fully cooked (using an instant read thermometer chicken's internal temperature should register 165 degrees F at the thickest part).
Notes
- Use homemade harissa paste for authentic flavor; store-bought versions may require less quantity to avoid excess salt and spice.
- Marinate the chicken for 30 minutes to 2 hours for better flavor penetration, or grill immediately if short on time.
- Check doneness with a meat thermometer; chicken should reach 165°F internally.
- Serve grilled Harissa chicken with cooling sides like yogurt sauce or salads to balance spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8chicken pieces
Amount Per Serving
Calories 1545 kcal
% Daily Value*
| Calories | 154.5kcal | 8% |
| Carbohydrates | 4.3g | 1% |
| Protein | 22.5g | 45% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 107.3mg | 36% |
| Sodium | 227.9mg | 9% |
| Potassium | 355.1mg | 8% |
| Fiber | 0.7g | 3% |
| Sugar | 1.6g | 3% |
| Vitamin A | 272.8IU | 5% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 25.4mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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