Harissa Grilled Chicken Thighs with Yogurt Dip

Name: Harissa Grilled Chicken Thighs with Yogurt Dip
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 32 min
Yield: 12 servings
Ingredients: 4 lbs chicken thighs, well trimmed; 10 oz Mina Harissa Moroccan Red Pepper Sauce; 2 5.3 oz containers plain, non-fat Greek yogurt; salt and pepper to taste

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Prep Time
20 mins
Cook Time
20 mins
Marinating Time
2 hrs
Total Time
2 hrs 32 mins
Servings
12 servings
Calories
243 kcal
Cuisine
American, International

Harissa Grilled Chicken Thighs with Yogurt Dip

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

4 lbs chicken thighs, well trimmed
10 oz Mina Harissa Moroccan Red Pepper Sauce (reserve about 1 oz for dip)
2 5.3 oz containers plain, non-fat Greek yogurt
salt and pepper to taste

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Instructions

Arrange the chicken in a single layer on a baking sheet. Pat the chicken dry with a paper towel, then season with salt and pepper on both sides.
Pour about 9 oz of the harissa sauce over the chicken. Using your hands or tongs, mix them around until chicken is evenly coated in the sauce. Cover tightly with plastic wrap or remove the chicken to a resealable bag or container and place it in the refrigerator to marinate for 30 minutes to 2 hours.
Pre-heat your grill to 400°. Brush or spray the grill grates with oil to prevent sticking, then add marinated chicken in a single layer. Grill for 6 minutes on the first side, then flip and grill for another 6-7 minutes on the other side or until a thermometer inserted into the thickest part of the chicken thighs reads 165°.
While the chicken cooks, prepare yogurt dip by mixing remaining harissa sauce into Greek yogurt. Add a touch of salt to taste, if desired.

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Nutrition Information

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Calories 243kcal (12%) Carbohydrates 3g (1%) Protein 28g (56%) Fat 14g (22%) Cholesterol 121mg (40%) Sodium 243mg (10%) Potassium 437mg (12%) Fiber 1g (4%) Sugar 1g (2%)