Description
Bold and smoky harissa grilled chicken marinated in spicy North African chili paste, garlic, olive oil, and lemon, perfectly charred on the grill and juicy inside.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs or breasts
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the grill to medium high heat.
- In a mixing bowl, combine harissa paste, olive oil, minced garlic, lemon juice, salt, and black pepper.
- Coat the chicken evenly with the marinade and let it rest for at least 30 minutes.
- Place the marinated chicken on the hot grill.
- Grill for 5 to 7 minutes per side until the internal temperature reaches 165°F.
- Remove from the grill and let the chicken rest for 5 minutes before slicing.
- Serve warm and enjoy.
Notes
- Marinate up to 24 hours for deeper flavor.
- Oil the grill grates lightly to prevent sticking.
- Adjust harissa quantity depending on preferred spice level.
- Store leftovers in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 1g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg
Keywords: harissa grilled chicken, spicy grilled chicken, North African chicken recipe, smoky harissa chicken