The Best Harissa Grilled Chicken: Bold Flavor for Your Next Backyard BBQ
Table of Contents
Introduction
If you’re craving a simple way to elevate your summer cookouts, Harissa Grilled Chicken delivers a flavor punch that’s both comforting and adventurous. This North African–inspired dish combines the fiery kick of harissa paste with bright citrus notes, making it a standout at backyard barbecues and weeknight dinners alike.
Whether you’re feeding a crowd or whipping up a quick dinner for two, the Harissa Grilled Chicken marinade comes together in minutes and transforms humble chicken thighs into a vibrant, crave-worthy main course. It’s the sort of recipe you’ll find yourself returning to all season long.
With its smoky heat and bright citrus notes, Harissa Grilled Chicken fits seamlessly into American meal traditions serve it with buttery corn on the cob, creamy coleslaw, or fluffy pita for a modern twist on a classic summer spread.
Why You’ll Love This Recipe
- Bold, Balanced Flavor: From the first bite of Harissa Grilled Chicken, you’ll notice a perfect marriage of spice and citrus that keeps you coming back for more.
- Quick Marinade: You only need about 45 minutes to infuse deep flavor ideal for last-minute dinner plans or impromptu cookouts.
- Family-Friendly Heat: The spice level is lively but approachable, making it a hit with both adventurous eaters and spice-sensitive palates.
- Budget-Conscious: Uses affordable chicken thighs and pantry staples, helping you feed a crowd without breaking the bank.
- Meal Prep Champion: Make a double batch and enjoy leftovers all week, from salads to wraps.
Ingredients for Harissa Grilled Chicken
- 1/2 cup harissa [look for tube or jarred paste; homemade works great too]
- 6 Tbsp. fresh lemon juice [about 2 lemons; juice just before use for brightness]
- 1 Tbsp. extra-virgin olive oil, plus more for grill [helps carry flavors and prevent sticking]
- 1 1/2 tsp. ground cumin [toasted cumin adds extra depth]
- 1 1/2 tsp. kosher salt [adjust to taste based on preferred saltiness]
- 1 1/2 tsp. smoked paprika [for a subtle smokiness]
- 1 tsp. ground coriander [adds a citrusy, floral note]
- 2 lb. skinless, boneless chicken thighs [thighs stay juicier than breasts]
- 2 Tbsp. fresh cilantro, roughly chopped [ garnish for color and herbal brightness ]
- 1 lemon, cut into wedges [for serving; squeeze additional juice at the table]
Step-by-Step Instructions
To make Harissa Grilled Chicken like a pro, follow these detailed steps:
- Combine and Reserve Marinade
When preparing the marinade for Harissa Grilled Chicken, whisk together the harissa paste, fresh lemon juice, olive oil, cumin, salt, smoked paprika, and coriander in a large bowl. Test Kitchen Tip: Reserve about 2 tablespoons of this mixture before adding chicken so you can brush it on later for extra flavor. - Marinate the Chicken
Add the chicken thighs to the remaining marinade and toss until each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 45 minutes (or up to 2 hours). Editor’s Note: Marinating longer deepens the flavor, but 45 minutes is enough to taste that signature blend of heat and citrus. - Preheat and Oil the Grill
Set up your grill for medium-high heat and let it preheat for 5 minutes. Lightly brush the grill grates with olive oil to prevent sticking. Pro Tip: Use tongs and a paper towel dipped in oil to oil the grates safely. - Grill to Perfection
Before grilling the Harissa Grilled Chicken, shake off excess marinade and place the thighs skin-side down on the grates. Grill for 4–5 minutes per side, turning once. During the flip, brush with the reserved marinade to build layers of flavor. Cook until an instant-read thermometer inserted into the thickest part reads 165°F. Caution: If flare-ups occur, move chicken to a cooler part of the grill to avoid charring. - Rest and Garnish
Once your Harissa Grilled Chicken has reached 165°F, transfer the thighs to a clean plate and let them rest for 5 minutes. This redistributes juices for maximum tenderness. Sprinkle with chopped cilantro and serve with lemon wedges alongside.
Harissa Grilled Chicken Variations
- Dairy-Free Yogurt Marinade: Swap half of the olive oil for plain dairy-free yogurt to mellow the heat and add creaminess.
- Spice-It-Up: Stir in ½ tsp. cayenne pepper or a pinch of red pepper flakes for more kick.
- Herb Twist: Add chopped mint or parsley to the reserved marinade for a fresh, cooling contrast.
- Chicken Breast Option: Use boneless, skinless chicken breasts adjust grill time to 6–7 minutes per side for even cooking.
Serving Suggestions
- With Grilled Veggies: Pair with zucchini, bell peppers, and red onion brushed with olive oil. The charred vegetables complement the spice and make a colorful plate.
- On a Mezze Platter: Serve alongside hummus, tzatziki, olives, and warm pita for a shareable feast that doubles as an impressive appetizer spread.
- Over Rice or Couscous: Spoon sliced chicken over fluffy basmati rice or lemony couscous, then drizzle with extra cilantro and a squeeze of lemon for a hearty weeknight meal.
- In Wraps or Tacos: Shred leftover chicken into tortillas, add shredded cabbage, pickled onions, and a dollop of tzatziki or crema for a fun twist on taco night.
Storage & Leftover Tips
Leftover Harissa Grilled Chicken stores well in an airtight container in the refrigerator for up to 3 days.
For best results, reheat your Harissa Grilled Chicken leftovers gently in a 300°F oven for 10 minutes or microwave in 30-second bursts to preserve juiciness.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work, but they cook faster grill 6–7 minutes per side and watch closely to prevent drying out.
Q: How spicy is this dish?
A: The heat level is moderate. If you prefer milder fare, reduce the harissa to 1/4 cup and skip extra cayenne.
Q: Can I make this recipe ahead?
A: Absolutely. Marinate the chicken up to 2 hours in advance, then grill when you’re ready. You can even freeze the marinated thighs for up to one month thaw overnight in the fridge.
Q: What can I serve as sides?
A: Classic companions include grilled veggies, rice pilaf, fresh salads, or warm pita choose based on your taste and occasion.
Conclusion & Call to Action
This bold, flavorful dish combines North African flair with easy grilling techniques, making it a must-try for home cooks looking to spice up summertime meals. Whether you’re hosting a lively BBQ or seeking a quick weeknight winner, this recipe brings big taste with minimal fuss.
Ready to fire up the grill? Give this recipe a try, then drop a comment below to let me know how your Harissa Grilled Chicken turned out. Don’t forget to rate the recipe and share photos on Instagram with the hashtag #BoldBBQ—I can’t wait to see your creations!
Harissa Grilled Chicken
Ingredients
Main Ingredients
- 120 ml harissa
- 90 ml fresh lemon juice
- 15 ml extra-virgin olive oil plus more for grill
- 1.5 tsp ground cumin
- 1.5 tsp kosher salt
- 1.5 tsp smoked paprika
- 1 tsp ground coriander
- 900 g skinless, boneless chicken thighs
- 2 Tbsp fresh cilantro roughly chopped
- 1 lemon cut into wedges
Instructions
Preparation
- In a large bowl, combine harissa, lemon juice, olive oil, cumin, salt, paprika, and coriander. Reserve part of the marinade in another container. Add the chicken to the remaining marinade and toss it well. Cover and place it in the refrigerator for at least 45 minutes or up to 2 hours.
- Set up your grill for medium-high heat and let it preheat for 5 minutes. Lightly brush the grill grates with oil.
- Take the chicken out of the marinade and place it on the grill. Turn the chicken once and brush it with the reserved marinade. Grill until the chicken is fully cooked, reaching an internal temperature of 165 degrees, which takes about 8 to 10 minutes. It's fine to grill longer for extra tenderness if preferred.
- Once cooked, move the chicken to a plate and sprinkle chopped cilantro over the top. Serve with the lemon wedges on the side.
