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.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Pat the chicken dry and season generously with kosher salt on both sides.
- 2
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.
- 3
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.
- 4
Remove to a plate and serve with fresh dill immediately.