Grilled Harissa Chicken

This smoky, spicy, and flavorful grilled harissa chicken is bold, juicy, and absolutely irresistible. Whether cooked on the outdoor grill or indoors on a griddle, it’s the perfect way to bring North African flavors to your table.

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Ingredients

• 8 boneless, skinless chicken thighs (about 2 lb)
• Kosher salt, to taste
• 10 large garlic cloves, minced
• ½ red onion, thinly sliced
• 1 ½ tsp ground coriander
• 1 ½ tsp freshly ground black pepper
• 1 tsp smoked paprika (or sweet paprika)
• 1 tsp ground cumin
• ½ tsp cayenne pepper (adjust to taste)
• 5–6 Tbsp harissa paste (homemade or store-bought; see notes)
• Juice of 1 lemon
• Generous drizzle of extra virgin olive oil

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Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels. Season both sides lightly with kosher salt.
2. Marinate
   Place the chicken in a large bowl. Add garlic, onion, coriander, black pepper, paprika, cumin, cayenne, harissa paste, lemon juice, and olive oil. Mix well to coat the chicken thoroughly. For deeper flavor, cover and marinate in the refrigerator for 1–2 hours, or up to overnight.
3. Grill
   Preheat your outdoor grill or indoor griddle to medium-high heat (400–450°F). Lightly oil the grates. Grill the chicken for 6–7 minutes per side, or until an instant-read thermometer registers 165°F at the thickest part.
4. Serve
   Remove from the grill, rest for 5 minutes, then serve hot with your favorite sides.

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Why You’ll Love This Recipe

• Juicy, smoky chicken with a perfect balance of spice and heat.
• Quick and easy to prepare, with simple pantry spices.
• Flexible—works with both outdoor grilling and stovetop griddles.
• Packed with Mediterranean and North African flavors.
• Great for meal prep, gatherings, or weeknight dinners.

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Tips

• For maximum flavor, marinate the chicken overnight.
• Use a meat thermometer to avoid overcooking.
• Slice the chicken against the grain after grilling for extra tenderness.
• If using store-bought harissa, adjust the amount based on spice level—some brands are hotter than others.

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Variations and Substitutions

• Protein swap: Use chicken breasts, drumsticks, or even lamb or shrimp instead of thighs. Adjust cooking time as needed.
• Harissa alternatives: If harissa isn’t available, substitute with a mix of chili paste, smoked paprika, garlic, and olive oil.
• Milder version: Reduce or omit the cayenne and use mild harissa.
• Vegetarian option: Use harissa marinade on cauliflower steaks, eggplant slices, or halloumi before grilling.

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FAQs

Can I bake this instead of grilling?
Yes. Bake at 425°F for 25–30 minutes, flipping halfway through, until the chicken reaches 165°F.

How spicy is this dish?
It depends on your harissa paste. Homemade versions tend to be more balanced, while store-bought can range from mild to very hot.

How long can I marinate the chicken?
At least 30 minutes, but up to 24 hours for maximum flavor.

Can I freeze harissa chicken?
Yes! Freeze marinated raw chicken for up to 2 months. Thaw overnight in the fridge before grilling.

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Serving Suggestions

• Serve with fluffy couscous, rice, or warm pita bread.
• Pair with cooling sides like tzatziki, cucumber salad, or yogurt sauce.
• Add grilled vegetables such as zucchini, bell peppers, or eggplant.
• Slice and use in wraps, sandwiches, or grain bowls.
• Garnish with fresh parsley, cilantro, or mint for a bright finish.