Harissa Grilled Chicken Thighs
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Harissa Grilled Chicken Thighs
Description
This recipe involves marinating bone-in, skin-on chicken thighs in a mixture of harissa paste, minced garlic, lemon juice, olive oil, paprika, and oregano, seasoned with kosher salt. The meat is scored to allow the marinade to saturate the flesh fully. After at least four hours of marinating, the thighs reach room temperature before grilling on a two-zone heat setup. Searing over direct heat develops a crisp skin with a nicely charred flavor, followed by slow cooking over indirect heat to ensure thorough doneness.
The result is tender chicken with a balanced blend of spicy, citrusy, and herbal flavors that permeate the meat. The grilling technique preserves the skin's crispness while cooking the thighs evenly through to the center. This dish pairs well as an entrée with grilled vegetables or salads, benefiting from its robust marinade and charred finish.
Boneless, skinless chicken thighs may be substituted with shorter cooking times. Leftovers store well in the refrigerator for up to two days and can be reheated gently in a pan or oven. Marinated thighs also freeze for up to three months; thaw before grilling and bring to room temperature for optimum cooking.
Ingredients
- 3 lbs chicken thighs bone-in skin-on
- 3 tbsp harissa paste
- 8 cloves garlic minced
- 1 lemon juice of
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp paprika
- 1 1/2 tsp oregano
Instructions
- Using a sharp knife, cut a few slits on each chicken thigh. This is to make sure they cook through completely.
- Place the chicken thighs in a large bowl and add the harissa, minced garlic, lemon juice, olive oil, paprika and oregano. Mix to combine and make sure all the pieces are coated with the marinade. Cover and marinate for at least 4 hours up to overnight.
- When ready to grill, place the chicken out of the fridge so it comes to room temperature. Heat the grill to two-zone heating, meaning have all the coals on one half of the grill and keep the other half empty. If using a gas grill, turn on the heat on the two ends of the grill and keep the heat in the middle of the grill off.
- Place the thighs on direct heat and grill for 5 minutes on each side to get a nice sear on both sides. Then move to the indirect heat for 30 minutes until the internal temperature is 175F.
Notes
- Boneless skinless chicken thighs can replace bone-in skin-on, but reduce cooking time accordingly.
- Marinate the chicken for at least 4 hours or overnight to enhance flavor.
- Store leftovers in an airtight container refrigerated up to 2 days and reheat gently in a pan or oven at 300°F for 15 minutes.
- Marinated chicken thighs freeze well up to 3 months; thaw fully before grilling and return to room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 45g | 90% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 355mg | 15% |
| Potassium | 679mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 54mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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