Grilled harissa chicken
This grilled harissa chicken recipe brings the bold flavor of harissa, accented with sweet paprika, herby thymes, and bright citrus note.
Servings: 4 servings
- 2 pounds chicken tenders
- 1/4 cup olive oil
- 1/4 cup harissa
- 1 tbsp paprika
- 2 tbsps honey
- 1 tbsp chopped thyme leaves
- 4 cloves of garlic, finely chopped
- 1 tbsp lemon zest
- 1/2 tbsp salt
- 1/2 tsp 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
Harissa is a versatile spicy and aromatic chile paste common in North African and Middle Eastern cooking. Harissa is a versatile spicy and aromatic chile paste common in North African and Middle Eastern cooking.
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.