Grilled Harissa Chicken
Thanks to harissa paste, this easy grilled chicken recipe is all the flavor! Slightly sweet, smoky, tangy, and just enough spicy. Serve it over quick-cooked couscous, a side of veggies, or with your favorite Mediterranean salad.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 boneless, skinless chicken thighs ((about 2 lb))
- Kosher salt
- 10 large garlic cloves (minced)
- ½ red onion (sliced)
- 1 ½ tsp coriander
- 1 ½ tsp black pepper
- 1 tsp smoked paprika ((or 1 tsp sweet paprika))
- 1 tsp cumin
- ½ tsp cayenne (or more to your liking)
- 5 to 6 tbsp homemade harissa paste
- Juice 1 lemon
- Generous drizzle of olive oil
Instructions
- 1
Pat the chicken dry and season with kosher salt on both sides.
- 2
Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.
- 3
Heat an outdoor grill or an indoor griddle to medium-high heat (between 400-450 degrees Fahrenheit) and be sure to lightly oil the grates. Grill for 6 to 7 minutes or so on each side or until the chicken is fully cooked (using an instant read thermometer chicken's internal temperature should register 165 degrees F at the thickest part).