Grilled Harissa Chicken Drumsticks
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
294 kcal
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Course
Main Course
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Cuisine
North African
Grilled Harissa Chicken Drumsticks
Description
Grilled Harissa Chicken Drumsticks use bone-in drumsticks seasoned with salt and pepper, then cooked over medium grill heat with the lid closed. The harissa paste is mixed with lemon juice and honey to create a tangy, mildly sweet, and spicy sauce that is applied during the final stage of grilling over indirect heat. This technique ensures the chicken cooks through without burning the glaze, resulting in tender meat with a well-developed crust. The sprinkling of fresh mint leaves introduces a refreshing contrast to the bold harissa flavors. Serve with accompanying lemon wedges for added brightness.
The grilling method involves starting with direct heat to crisp the skin and then moving to indirect heat for finishing. Turning often encourages even cooking and prevents charring. The drumsticks should be cooked to an internal temperature of 165°F before saucing and raised to 175-180°F for safety and tenderness. This recipe adapts well to bone-in chicken thighs as a substitute.
Serving these drumsticks is straightforward; the spicy and aromatic profile complements simple sides such as grilled vegetables, grains, or salads. The lemon wedges included allow diners to adjust acidity individually, enhancing the overall flavor balance.
For smaller grills without indirect heat zones, finishing on the lowest heat setting is recommended to prevent burning the glaze. This approach retains the harissa's complex flavor while ensuring thorough cooking.
Ingredients
- 8 chicken drumstick
- salt
- black pepper
- ¼ cup harissa paste
- 3 tablespoon lemon juice 1 lemon
- 2 tablespoon honey
- 1 tablespoon mint chopped, leaves
Instructions
- Heat half of the grill to 350° Oil the grate liberally
- Pat drumsticks dry with paper towels and season them with salt & pepper
- Grill the chicken with the grill lid closed, for 30 minutes, turning often, until the internal temperature is 165°
- Whisk together the harissa paste, lemon juice and honey in a small bowl
- Move the chicken over to the unheated half of the grill and slather the harissa sauce all over it.
- Close the lid and cook the chicken a further 10 minutes on indirect heat. Internal temperature should be 175 - 180°
- Remove chicken from the grill and garnish with mint
- Serve with lemon wedges
Notes
- Bone-in chicken thighs with skin can replace drumsticks if preferred.
- If your grill lacks indirect heat space, finish cooking over the lowest heat setting to avoid burning the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 294kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 139mg | 46% |
| Sodium | 162mg | 7% |
| Potassium | 412mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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