Harissa Grilled Chicken Thighs with Yogurt Dip
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Unrated
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Prep Time
20 mins
-
Cook Time
12 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 32 mins
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Servings
12 servings
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Calories
243 kcal
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Cuisine
American, International
Harissa Grilled Chicken Thighs with Yogurt Dip
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 lbs chicken thigh well trimmed
- 10 oz harissa sauce reserve about 1 oz for dip, Mina Moroccan Red Pepper
- 2 .3 oz containers Greek yogurt plain, non-fat
- salt to taste
- black pepper to taste
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.
Notes
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Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
3g
(1%)
Protein
28g
(56%)
Fat
14g
(22%)
Cholesterol
121mg
(40%)
Sodium
243mg
(10%)
Potassium
437mg
(9%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Cholesterol | 121mg | 40% |
| Sodium | 243mg | 10% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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