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.