Thank you Decoy for sponsoring this post. Find your own bottle here. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible. This grilled harissa chicken recipe brings the bold flavor of harissa, accented with sweet paprika, herby thymes, and bright citrus note. With only a few minutes of prep and grilling, dinner is ready in 15 minutes.
For us, Memorial Day marks the perfect time to dust off the grill and celebrate the approaching summer. I’m excited to partner with Decoy to share an easy and delicious chicken recipe that takes minimal time to throw together yet brings a lot of flavor and depth. During this extraordinary time, we want to celebrate important occasions and holidays even if it’s just a small celebration with some delicious food and a few bottles of Decoy wine. Cheers to sipping in style!
Harissa paste: Harissa is a versatile spicy and aromatic chile paste common in North African and Middle Eastern cooking. People use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. The ingredients vary between countries and regions, but a standard version includes a blend of hot chile peppers, garlic, olive oil and spices, like cumin, coriander, and caraway. A little goes a long way so adjust the amount to your liking. I prefer harissa paste to powder since they impart a lot more flavor.
Thymes: Thymes add an herby note. Oregano would be a great alternative if you can’nt find thymes.
Garlic: Garlic acts as an aromatic. I love garlic and usually add at least 4 cloves.
Lemon: For this recipe, I’m using only lemon zest in the marinade to add a burst of citrus.
Honey: Honey balances out the heat and complements the savory notes.
Chicken: I used chicken tenders because they minimize prep time. You can also chicken breast and thigh but you’ll need to cut them into small pieces.
Tips for the best grilled chicken
For best results, whisk all the ingredients together and marinate the chicken for at least 4 hours or overnight for the flavor to develop. Take the meat out of the fridge and bring it to room temperature for 30 minutes will allow the meat to cook evenly more evenly from edge center. When it’s time to grill, fire up the temperature to about 375-400 degrees F before tossing any meat on it. Being chicken tenders, they only need about 3-4 minutes on each side. Keep a close eye on them so they have a nice sear but don’t burn.
What to serve with grilled chicken
For the grilled harissa chicken, you don’t need much. I used a simple dip made with Greek yogurt, chopped thyme, garlic, lemon zest, and salt to complement the gentle heat of harissa. Just whisk all the dip ingredients together and you’re set. For a complete meal, you can serve bread, grains like couscous or quinoa, a simple salad, pickled radishes, or olives. I always keep a jar of Castelvetrano olives and pickled radish in the fridge for occasions like these.
Which wine to pair with grilled chicken
This meal would be incomplete without the perfect wine. Look for a wine that’s not heavy and has a hint of acidity to complement the grilled harissa chicken. I love Decoy Pinot Noir from Sonoma County, California with its aromas of raspberry, strawberry, rose and hints of rosemary and peppermint. Decoy Pinot Noir is smooth, delicious, with a ripe berry finish. Follow @decoywine on Instagram and #ElevateWithDecoy!
With a minimal amount of work, dinner is ready in 15 minutes! Grilled to absolute perfection, these chicken tenders bring the bold flavor of harissa, accented with sweet paprika, herby thymes, and bright citrus note while the smokiness from the grill adds another layer of flavor. Paired with a glass of Decoy Pinot Noir, a simple dinner is transformed into a delicious celebration!
Grilled harissa chicken
- 2 pounds chicken tenders
- ¼ cup olive oil
- ¼ cup harissa
- 1 tablespoon paprika
- 2 tbsps honey
- 1 tablespoon chopped thyme leaves
- 4 cloves of garlic, finely chopped
- 1 tablespoon lemon zest
- ½ tablespoon salt
- ½ teaspoon freshly ground pepper
- Lemon wedges for serving
- In a small prep bowl, whisk olive oil, harissa, paprika, honey, thyme, lemon zest, and garlic until combined.
- Season chicken with salt and pepper. Thread chicken pieces onto skewers. In a shallow pan, lay them in a single. Pour the marinade over the chicken, toss well to coat. Leave the chicken in the fridge for 4 hours or overnight, turning halfway through.
- About 30 minutes prior to grilling, remove the chicken from the fridge and bring it to room temperature.
- Prepare a hot fire in a charcoal grill or preheat a gas grill to high (375°F to 400°F). Alternatively, heat a lightly oiled grill pan over high. Gently blot excess marinade from chicken to ensure a nice sear.
- Grill skewers, turning every 4 minutes, until chicken is lightly charred and cooked through. Let it rest for 5 minutes while you prepare the sauce.
- In a bowl, whisk yogurt, lemon zest, garlic, thymes, and salt until combined.
- Serve chicken skewers with yogurt sauce and extra lemon wedges