Grilled Harissa Chicken Recipe

Grilled harissa chicken is a spicy, easy-to-make dish that requires just a few minutes of prep time to get the juiciest, most flavorful results. Serve it with grilled vegetables, rice or a green salad for a filling chicken dinner.

📝 Ingredients

• 2 pounds chicken thighs (boneless and skinless*)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 5 garlic cloves (pressed or grated)
• 1 small yellow onion (thinly sliced)
• 1 teaspoon paprika (we used Spanish paprika but smoked paprika would also work)
• 2 tablespoons lemon juice (plus 1 lemon quartered for serving)
• 1/2 cup harissa
• 1/4 cup olive oil (more or less for greasing the grill grates)
• 3 tablespoons fresh parsley (as garnish (optional))

👨‍🍳 Instructions

1. 1Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
2. 2In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
3. 3Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
4. 4Remove from the refrigerator 30 minutes before you are ready to grill.
5. 5If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
6. 6If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.
7. 7Place the chicken thighs, topped with some onions, on the grate without overlapping.
8. 8Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.
9. 9Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
10. 10If preferred, garnish with fresh parsley and lemon wedges on the side.