Harissa Grilled Chicken

Ingredients

• 1.5–2 lbs chicken thighs or drumsticks
• 2 tbsp Harissa paste
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• Optional: 1 tsp honey for slight sweetness

Instructions

1. In a bowl, mix harissa, olive oil, garlic, lemon juice, paprika, cumin, salt, pepper, and honey.
2. Coat the chicken thoroughly with the marinade.
3. Cover and marinate for at least 1 hour (overnight gives better flavor).
4. Preheat grill to medium-high heat.
5. Grill chicken for about 6–8 minutes per side until nicely charred and cooked through (internal temperature: 165°F / 74°C).
6. Rest for 5 minutes before serving.

Serving Ideas

• With garlic yogurt sauce
• Over couscous or saffron rice
• In wraps with cucumber and pickled onions
• Alongside grilled peppers and zucchini

Optional Yogurt Sauce

Mix:

• 1 cup Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• Pinch of salt
• Fresh mint or parsley

Tips

• Chicken thighs stay juicier than breasts on the grill.
• If using store-bought harissa, taste first—some brands are much hotter than others.
• You can also roast this at 220°C (425°F) for about 30–35 minutes if you don’t have a grill.