Grilled Harissa Chicken Recipe

Name: Grilled Harissa Chicken Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 4 servings
Ingredients: 2 pounds chicken thighs; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 5 garlic cloves; 1 small yellow onion; 1 teaspoon paprika; 2 tablespoons lemon juice; ½ cup harissa; ¼ cup olive oil; 3 tablespoons fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Marinading Time
1 hr
Total Time
1 hr 32 mins
Servings
4 servings
Calories
590 kcal
Course
Dinner
Cuisine
Mediterranean

Grilled Harissa Chicken Recipe

Robert Berry

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Grilled harissa chicken is a spicy, easy-to-make dish that requires just a few minutes of prep time to get the juiciest, most flavorful results. Serve it with grilled vegetables, rice or a green salad for a filling chicken dinner.

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Ingredients

Servings

2 pounds chicken thighs boneless and skinless*
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 garlic cloves pressed or grated
1 small yellow onion thinly sliced
1 teaspoon paprika we used Spanish paprika but smoked paprika would also work
2 tablespoons lemon juice plus 1 lemon quartered for serving
½ cup harissa
¼ cup olive oil more or less for greasing the grill grates
3 tablespoons fresh parsley as garnish (optional)

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Instructions

Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
Remove from the refrigerator 30 minutes before you are ready to grill.
If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.
Place the chicken thighs, topped with some onions, on the grate without overlapping.
Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.
Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
If preferred, garnish with fresh parsley and lemon wedges on the side.

Notes

: If you don’t have a grill, you can also use a grill pan to cook (over medium-high heat) this chicken and harissa paste recipe on the stove.
: Let the chicken come to room temperature and then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
: You can freeze this harissa chicken in two ways: cooked and uncooked.
If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months.
: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping.
Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.
Yields: This recipe makes eight harissa chicken thighs ideal for four servings. However, the number of chicken thighs may change depending on the weight of your thighs. The nutritional values below are per serving.
Chicken Breasts*: You can use chicken breasts if preferred. However, the grilling time might be longer depending on the thickness of your chicken. We recommend using a meat thermometer to check doneness.
Harissa: We used homemade harissa, but this recipe would also work with any store-bought harissa. If you have harissa powder, follow our harissa from powder recipe for a quick homemade harissa.
Grill pan: If you don’t have a grill, you can also use a grill pan to cook (over medium-high heat) this chicken and harissa paste recipe on the stove.
Store: Let the chicken come to room temperature and then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
Freeze: You can freeze this harissa chicken in two ways: cooked and uncooked.

Freezing cooked meat: If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months. Freezing raw meat: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
Freezing cooked meat: If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months.
Freezing raw meat: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
Oven baking instructions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping. Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping.
Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.

Nutrition Information

Show Details

Calories 590kcal (30%) Carbohydrates 11g (4%) Protein 33g (66%) Fat 46g (71%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g Monounsaturated Fat 23g Trans Fat 0.2g Cholesterol 189mg (63%) Sodium 1191mg (50%) Potassium 601mg (17%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 884IU (18%) Vitamin C 15mg (17%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 590 kcal

% Daily Value*

Calories	590kcal	30%
Carbohydrates	11g	4%
Protein	33g	66%
Fat	46g	71%
Saturated Fat	11g	55%
Polyunsaturated Fat	8g	47%
Monounsaturated Fat	23g	115%
Trans Fat	0.2g	10%
Cholesterol	189mg	63%
Sodium	1191mg	50%
Potassium	601mg	13%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	884IU	18%
Vitamin C	15mg	17%
Calcium	40mg	4%
Iron	2mg	11%