Grilled Harissa Chicken Recipe

Ingredients

• 907 g (2 pounds)boneless, skinless chicken thighs, excess fat trimmed
• 30 ml (2 tablespoons)harissa paste
• 30 ml (2 tablespoons)extra-virgin olive oil
• 30 ml (2 tablespoons)lemon juice
• 30 ml (2 tablespoons)honey
• 4garlic cloves, minced
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (½ teaspoon)ground cumin
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (½ teaspoon)ground black pepper
• To tastebasmati rice
• To tasterocket
• To tastediced avocado
• To tastecucumber and tomato salad
• To tastegrilled corn
• To tastepickled onions
• To tastecrumbled feta
• To tastehummus
• To tastepitta chips

Instructions

1. 1

   Mix the marinade

   Put the chicken thighs in a bowl or zip-top bag. Add the harissa, olive oil, lemon juice, honey, garlic, smoked paprika, cumin, salt and pepper, then mix until the chicken is evenly coated.

2. 2

   Marinate the chicken

   Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or for up to 24 hours.

3. 3

   Grill the thighs

   Heat the grill to medium-high, then clean and oil the grates. Take the chicken out of the marinade and grill for 3 minutes. Turn it over and cook for another 3 minutes, or until an instant-read thermometer inserted into the chicken reads 74°C (165°F).

4. 4

   Rest and serve

   Transfer the chicken to a clean dish and leave it to rest for 5 minutes. Slice and serve with your chosen toppings.

What is grilled harissa chicken?

Harissa is a chilli paste associated with North African cooking, often bringing heat and fragrant spice to marinades and sauces. Here, it flavours boneless chicken thighs alongside honey, garlic, lemon and smoked paprika.

The thighs suit the grill because they stay juicy while taking on a little char. The sweet, sharp and spicy marinade also works with a range of fresh, creamy and crunchy accompaniments.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 44g protein, 12g carbs, 17g fat.

The chicken supplies most of the protein, while the honey contributes some carbohydrate; the olive oil and chicken contribute fat. Rice, avocado, feta, hummus and pitta chips add further energy and macros depending on what you serve. For a balanced plate, pair a portion of chicken with vegetables or salad and choose a modest serving of rice or another side.

Choosing the ingredients

Harissa paste: its heat and saltiness vary between brands, so taste it before deciding how fiery you want the finished chicken to be.

Chicken thighs: trimming excess fat helps limit flare-ups on the grill. Keeping the pieces a similar thickness makes it easier for them to cook at roughly the same rate.

Honey and lemon: honey adds sweetness, while lemon juice brings acidity to balance the chilli and spice.

Getting the marinade to cling

Even coating: mix the chicken thoroughly with the marinade so each piece gets harissa, garlic and spices across its surface. A bag can make this easy to do without needing a large bowl.

Marinating time: 30 minutes is the minimum in this method; the chicken can stay covered in the fridge for up to 24 hours. Keep it refrigerated while it marinates.

Grilling without drying the chicken

Hot, prepared grates: preheat the grill to medium-high, then clean and oil the grates before adding the chicken. This helps the pieces release more easily when it is time to turn them.

Doneness: the recipe gives 3 minutes per side as a guide, but use an instant-read thermometer to check the thickest part. Take the chicken off the grill when it reaches 74°C (165°F).

Resting: leave the cooked thighs for 5 minutes before slicing. This gives the juices time to settle and makes the chicken easier to serve.

Building a plate

Fresh and cooling: rocket, diced avocado and cucumber and tomato salad make bright accompaniments to the richly seasoned chicken.

More substantial sides: serve it with basmati rice, grilled corn, hummus or pitta chips. Pickled onions and crumbled feta add sharp and salty touches.

Timing and preparation

The listed total time is 46 minutes, including the 30-minute minimum marinade and the brief grilling and resting. If you marinate the chicken for longer, allow for that extra time.

You can prepare the marinade and chicken ahead, then grill just before serving. Have your chosen toppings ready while the grill heats.

Recipe notes & tips

• Trim excess fat from the thighs before marinating to help reduce grill flare-ups.
• Use a thermometer to check the thickest part of a thigh rather than relying only on the cooking time.
• Oil the grill grates after cleaning them and before adding the chicken.
• Let the chicken rest for the full 5 minutes before slicing.
• Keep the chicken covered in the fridge if you marinate it for longer than 30 minutes.

Variations

• Adjust the heat: use a milder harissa paste if you prefer less chilli.
• Add extra lemon: serve with lemon wedges for a sharper finish.
• Make it a rice bowl: serve sliced chicken over basmati rice with salad toppings.
• Use flatbreads: tuck the chicken and toppings into warm flatbreads.
• Swap the toppings: choose any combination of the listed salad, hummus, corn, feta and pickled onions.

Common mistakes to avoid

• Skipping the grill prep: clean and oil the grates before cooking so the chicken is easier to turn.
• Guessing the doneness: check the thickest part with an instant-read thermometer and cook to 74°C (165°F).
• Turning too early: give the chicken 3 minutes on the first side before flipping, as directed.
• Leaving it uncovered to marinate: cover the bowl or seal the bag and refrigerate the chicken.
• Slicing straight away: rest the chicken for 5 minutes before cutting into it.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook it; serve cold in a salad or wrap if preferred.

Frequently asked questions