Grilled Harissa Chicken
Grilled Harissa Chicken is a bold, fiery grilling recipe featuring chicken marinated in smoky North African harissa paste with garlic, lemon, and spices. Grilled until charred and caramelized, the chicken develops a deep, flavorful crust that pairs perfectly with cooling yogurt sauce and warm flatbread.
Equipment
- grill
- mixing bowl
- knife
- cutting board
- tongs
- basting brush
Ingredients
- 1 kg bone-in chicken thighs and drumsticks
- 4 tbsp harissa paste
- 2 tbsp olive oil
- 1 lemon, juice and zest
- 3 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 2 tbsp fresh mint, chopped
- 1 clove roasted garlic, minced
- 1 tbsp lemon juice (for yogurt sauce)
- 1 tbsp olive oil (for yogurt sauce)
- 1 pinch salt (for yogurt sauce)
Instructions
- In a bowl combine harissa paste, olive oil, lemon juice and zest, minced garlic, cumin, salt, and pepper to create the marinade.
- Score the chicken pieces with 2–3 deep cuts down to the bone so the marinade can penetrate the meat.
- Coat the chicken thoroughly with the marinade, making sure it gets into the cuts. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the yogurt sauce by mixing Greek yogurt, grated cucumber, roasted garlic, chopped mint, lemon juice, olive oil, and salt. Refrigerate until ready to serve.
- Preheat the grill to medium heat and lightly oil the grates.
- Place the chicken on the grill and cook for 20–25 minutes, turning every 5–6 minutes, until the internal temperature reaches 74°C (165°F).
- Move the chicken to the hottest part of the grill during the final 2–3 minutes to develop a caramelized, slightly charred crust.
- Remove from the grill and rest for 5 minutes before serving.
- Serve the grilled harissa chicken with yogurt sauce, warm flatbread, and fresh herbs.
Notes
For maximum flavor, marinate the chicken for at least 4 hours, ideally overnight. Cook on medium heat first to prevent burning the harissa sugars, then finish over high heat for a smoky, caramelized crust. Serve with a cooling yogurt sauce to balance the spice.