Grilled Harissa Chicken
This Mediterranean grilled harissa chicken recipe is quick and easy to prep. Perfectly juicy chicken thighs are coated in a rich chili paste.
Servings 4 servings
Calories 296kcal
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (5-6 thighs)
- Kosher salt
- ¼ cup harissa paste homemade or store bought
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves grated or minced
- 1 lemon zested and juiced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- black pepper
- Fresh dill for serving
Instructions
- Pat the chicken dry and season generously with kosher salt on both sides.
- In a large bowl, mix harissa, olive oil, garlic, lemon juice, lemon zest, paprika, cumin, cinnamon, and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 1 hour.
- Preheat a grill (grates should be clean and lightly oiled) or grill pan to medium-high heat covered. Remove thighs from marinade, letting any excess drip off. Grill until thighs are slightly charred and the internal temperature at the thickest part is 165°F), 7-10 minutes per side.
- Remove to a plate and serve with fresh dill immediately.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days.
Nutrition
Calories: 296kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 389mg | Potassium: 544mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 2mg