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Grilled harissa spiced chicken on a bed of rice from the top view.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time12 minutes
Marinading Time1 hour
Total Time1 hour 32 minutes
Course: Chicken Recipes, Dinner
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

  • 2 pounds chicken thighs boneless and skinless*
  • 1 teaspoon kosher salt
  • ½ 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
  • ½ cup harissa
  • ¼ cup olive oil more or less for greasing the grill grates
  • 3 tablespoons fresh parsley as garnish (optional)

Instructions

  • Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
  • In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
  • Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
  • Remove from the refrigerator 30 minutes before you are ready to grill.
  • If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
  • If 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.
  • Place the chicken thighs, topped with some onions, on the grate without overlapping.
  • Cover 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.
  • Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
  • If preferred, garnish with fresh parsley and lemon wedges on the side.

Notes

  • Yields: This recipe makes eight harissa chicken thighs ideal for four servings. However, the number of chicken thighs may change depending on the weight of your thighs. The nutritional values below are per serving.
  • Chicken Breasts*: You can use chicken breasts if preferred. However, the grilling time might be longer depending on the thickness of your chicken. We recommend using a meat thermometer to check doneness.
  • Harissa: We used homemade harissa, but this recipe would also work with any store-bought harissa. If you have harissa powder, follow our harissa from powder recipe for a quick homemade harissa.
  • Grill pan: If you don’t have a grill, you can also use a grill pan to cook (over medium-high heat) this chicken and harissa paste recipe on the stove. 
  • Store: Let the chicken come to room temperature and then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
  • Freeze: You can freeze this harissa chicken in two ways: cooked and uncooked. 
    • Freezing cooked meat: If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months.
    • Freezing raw meat: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
  • Oven baking instructions:
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    • Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping.
    • Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.

Nutrition

Calories: 590kcal | Carbohydrates: 11g | Protein: 33g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1191mg | Potassium: 601mg | Fiber: 2g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

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