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GRILLED HARISSA CHICKEN

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.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Dinner
Cuisine: North African
Calories: 390
Ingredients Equipment Method Notes

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

Equipment

  • grill
  • mixing bowls
  • Tongs
  • basting brush or spoon
  • instant-read thermometer

Method
 

  1. In a bowl whisk together harissa paste, olive oil, lemon zest and juice, minced garlic, kosher salt, and cumin until well combined.
  2. 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.
  3. In a small bowl combine Greek yogurt, minced garlic, lemon juice, chopped mint, and salt. Mix well and refrigerate until ready to serve.
  4. Preheat the grill to medium-high heat around 375–400°F and oil the grates to prevent sticking.
  5. 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.
  6. Flip the chicken and continue grilling for another 7–8 minutes, moving to indirect heat if needed to prevent burning.
  7. Check that the internal temperature reaches 165°F at the thickest part of the chicken.
  8. Remove from the grill and let the chicken rest for 5 minutes before serving.
  9. 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.