Grilled Harissa Chicken Recipe
Grilled Harissa Chicken made with chicken thighs marinated in harissa paste, garlic, lemon, olive oil, and warm spices, then grilled until charred and juicy.
Servings: 4 servings
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
My Top Tip: Bring the chicken to room temperature before adding it to the grill. Adding cold chicken to a hot grill pan can result in a tough texture. Because the marinade time is less than 1 hour, you can leave the chicken at room temperature to marinate.
Refrigerate leftovers. Store grilled harissa chicken in an airtight container in the refrigerator. It will keep well for about 3–4 days. Reheat gently. I usually reheat it in a skillet over medium heat with a small splash of water to keep it from drying out. You can also warm it in a 300°F oven for about 8–10 minutes. Slice before storing if using for meals. If you plan to use it in salads, bowls, or wraps later, slicing the chicken before storing makes it easier to reheat and use during the week. Freeze if needed. Grilled harissa chicken freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Refrigerate leftovers. Store grilled harissa chicken in an airtight container in the refrigerator. It will keep well for about 3–4 days. Reheat gently. I usually reheat it in a skillet over medium heat with a small splash of water to keep it from drying out. You can also warm it in a 300°F oven for about 8–10 minutes. Slice before storing if using for meals. If you plan to use it in salads, bowls, or wraps later, slicing the chicken before storing makes it easier to reheat and use during the week. Freeze if needed. Grilled harissa chicken freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
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
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