Grilled Harissa Chicken
This Grilled Harissa Chicken is a bold and smoky grilling recipe featuring juicy chicken thighs marinated in spicy North African harissa paste, lemon, garlic, and olive oil. Grilled until beautifully charred and served with a cooling yogurt sauce, it’s a vibrant and flavor-packed dish perfect for summer cookouts or weeknight dinners.
Servings: 6 servings
Calories: 390kcal
Cost: 3
Equipment
- grill
- mixing bowls
- Tongs
- basting brush or spoon
- instant-read thermometer
Ingredients
- 6 bone-in skin-on chicken thighs
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 lemon zest and juice
- 3 cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1 cup full-fat Greek yogurt
- 1 clove garlic minced for yogurt sauce
- 2 tbsp fresh lemon juice
- 2 tbsp fresh mint chopped
- 1 pinch salt to taste for yogurt sauce
Instructions
- In a bowl whisk together harissa paste, olive oil, lemon zest and juice, minced garlic, kosher salt, and cumin until well combined.
- Score the chicken thighs lightly with a knife and coat thoroughly with the harissa marinade. Cover and refrigerate for at least 2 hours or overnight.
- In a small bowl combine Greek yogurt, minced garlic, lemon juice, chopped mint, and salt. Mix well and refrigerate until ready to serve.
- Preheat the grill to medium-high heat around 375–400°F and oil the grates to prevent sticking.
- Place the chicken thighs on the grill skin-side down and cook for 7–8 minutes until deeply charred and releasing easily from the grates.
- Flip the chicken and continue grilling for another 7–8 minutes, moving to indirect heat if needed to prevent burning.
- Check that the internal temperature reaches 165°F at the thickest part of the chicken.
- Remove from the grill and let the chicken rest for 5 minutes before serving.
- Serve the chicken with the yogurt sauce, lemon wedges, and fresh herbs if desired.
Notes
For the best flavor, marinate the chicken for at least 2 hours or overnight so the harissa fully penetrates the meat. Grill over medium-high heat to avoid burning the chili paste. Serve with a cooling yogurt sauce and fresh lemon wedges to balance the spice.