You know how some recipes just have a way of sticking with you? Not just because they taste amazing, but because they’re tied to a memory, a season, or even a funny little family moment. For me, this particular recipe for Spicy Grilled Harissa Chicken is one of those.
I remember the first time I whipped it up. It was a chaotic Tuesday evening, dinner plans were up in the air, and I had a pack of chicken thighs staring at me from the fridge, daring me to do something exciting. The kids were doing their homework, simultaneously asking for snacks every five minutes, and my husband was stuck on a late call. I was tired, to say the least, and the last thing I wanted was a complicated dinner.
But I also wanted something flavourful, something that would feel like a treat after a long day, without actually being a lot of work. That’s when my eyes landed on that jar of harissa paste in the back of the pantry – a souvenir from a culinary adventure a while back. A little spark went off! I thought, “What if I just… marinate the chicken in that?” And let me tell you, that spur-of-the-moment decision led to one of our all-time favorite meals: this incredible Spicy Grilled Harissa Chicken.
The aroma alone when it hits the grill is enough to make your stomach rumble – that smoky, spicy, slightly sweet scent just fills the whole backyard. When it’s done, the chicken comes off the grill with beautiful char marks, glistening with that vibrant, reddish-orange marinade. Each bite is juicy, tender, and packed with a warmth that lingers beautifully on your tongue without being overwhelming.
My kids, who sometimes approach anything “new” with the skepticism of tiny food critics, absolutely devoured it. My daughter, usually quite reserved about spicy food, kept asking for more, proclaiming it “the best chicken ever!” My husband, walking in from his call, took one sniff and said, “Now that’s what I needed.” It instantly became a go-to for busy weeknights, summer BBQs, and even just when we’re craving something bold and satisfying.
It’s the kind of dish that feels special but is ridiculously simple to throw together, perfect for those moments when you want big flavor without big effort. So, if you’re looking for a fuss-free recipe that delivers on taste and brings a smile to everyone’s face, you absolutely have to try this Spicy Grilled Harissa Chicken. It’s genuinely a game-changer! Trust me, once you make this Spicy Grilled Harissa Chicken, it’ll find a permanent spot in your rotation.
Ingredients
Alright, let’s talk about what you’ll need for this fantastic Spicy Grilled Harissa Chicken. The beauty of this recipe is that it doesn’t call for a million different things, and most of them are probably already in your pantry! I’ve played around with quantities over the years, and this is what consistently gives us the best results – that perfect balance of heat and flavor that makes this Spicy Grilled Harissa Chicken so addictive.
Here’s my simple ingredient list:
- 2 lbs Boneless, Skinless Chicken Thighs: I always go for thighs here. They stay so much juicier on the grill than breasts do, especially with the high heat involved in making delicious Spicy Grilled Harissa Chicken. If you only have breasts, that’s okay, but you’ll need to watch them more closely so they don’t dry out. You could even slice them into strips for quicker cooking.
- ¼ cup Harissa Paste: This is the star of our show! Harissa is a North African chili paste, and it’s just amazing. It brings a complex heat, often with notes of roasted red peppers, garlic, and sometimes caraway or coriander. Don’t be afraid of the “spicy” in Spicy Grilled Harissa Chicken because harissa isn’t just about heat; it’s about a deep, aromatic flavor. You can find it in most well-stocked grocery stores now, often in the international aisle. I usually grab a medium-heat one, but adjust to your preference! If you’re curious about what exactly harissa paste is, The Spruce Eats has a great breakdown of its origins and common ingredients.
- 2 tablespoons Olive Oil: Just a good everyday olive oil. It helps coat the chicken evenly and keeps things from sticking to the grill.
- 1 tablespoon Lemon Juice (freshly squeezed is best!): That little bit of acidity really brightens up the flavors and helps tenderize the chicken. It cuts through the richness of the harissa beautifully.
- 1 teaspoon Smoked Paprika: This adds another layer of smokiness that really complements the char from the grill. It’s not essential, but it definitely makes this Spicy Grilled Harissa Chicken extra special.
- ½ teaspoon Ground Cumin: Cumin and harissa are a match made in heaven! It brings an earthy, warm note that grounds the spice.
- ½ teaspoon Salt: Just your regular table salt or fine sea salt. Always season to taste!
- ¼ teaspoon Black Pepper: Freshly ground, if you have it.
- Optional Garnish: Fresh cilantro or parsley, chopped. A dollop of plain Greek yogurt or sour cream for serving, if you like to cool things down a bit.
When I shop for these, I often look for harissa paste in tubes or small jars. They last a good while in the fridge once opened. For chicken, I often buy family packs of thighs when they’re on sale and freeze what I don’t use right away. It’s a great budget-friendly tip that makes whipping up Spicy Grilled Harissa Chicken on a whim so much easier. If you don’t have fresh lemon, a little splash of apple cider vinegar could work in a pinch, but the fresh lemon really is king for this Spicy Grilled Harissa Chicken.
Step-by-Step Instructions
Okay, now for the fun part: actually making this fantastic Spicy Grilled Harissa Chicken! Don’t let the word “spicy” intimidate you; this recipe is truly straightforward, and I’ll walk you through every step like we’re cooking side-by-side. I’ve made my fair share of grilling mistakes (like forgetting to oil the grates – never again!), so I’ve picked up a few tricks that I’m happy to share. This recipe for Spicy Grilled Harissa Chicken is super forgiving, which is why I love it for busy weeknights.
- Prep the Chicken: First things first, get your chicken thighs ready. If they’re a little thick in spots, you can gently pound them to a more even thickness. This helps them cook through more uniformly on the grill. Pat them really, really dry with paper towels. This is a crucial step for achieving those beautiful char marks we all love on our Spicy Grilled Harissa Chicken! Wet chicken tends to steam instead of sear.
- Make the Marinade: In a medium bowl, combine the harissa paste, olive oil, lemon juice, smoked paprika, ground cumin, salt, and black pepper. Give it a good whisk until everything is thoroughly mixed and you have a vibrant, fragrant paste. Oh, the smell of this marinade alone gets me excited for the Spicy Grilled Harissa Chicken!
- Marinate the Chicken: Add the patted-dry chicken thighs to the bowl with the marinade. Using tongs or even your clean hands (my preferred method – just make sure to wash well afterward!), toss the chicken until every piece is completely coated. Get that marinade into every nook and cranny. Once coated, cover the bowl with plastic wrap and pop it in the fridge. Now, here’s the golden rule: marinate for at least 30 minutes, but ideally 2-4 hours. You can even do it overnight for maximum flavor penetration, which is what I often do for this Spicy Grilled Harissa Chicken when I’m meal prepping.
- Preheat Your Grill: About 15-20 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Make sure the grates are clean and then oil them really well. I usually fold a paper towel, dip it in a little vegetable oil, and then, using tongs, rub it over the hot grates. This helps prevent sticking, which is the enemy of perfectly grilled food and especially important for keeping our Spicy Grilled Harissa Chicken intact.
- Grill the Chicken: Once the grill is hot and oiled, place the chicken thighs directly on the grates. Close the lid and grill for about 5-7 minutes per side. You’re looking for good char marks and for the internal temperature to reach 165°F (74°C). The cooking time will vary depending on the thickness of your chicken and the actual heat of your grill. Don’t be afraid to use a meat thermometer – it’s your best friend for perfectly cooked chicken! For safe internal temperatures for poultry, the FSIS has a very helpful guide. I’ve definitely undercooked chicken before when I was first starting out, and that’s a mistake you only make once! This Spicy Grilled Harissa Chicken is worth cooking right.
- Rest and Serve: Once the chicken reaches temperature, carefully remove it from the grill and transfer it to a clean cutting board or serving platter. Loosely tent it with foil and let it rest for 5-10 minutes. This resting period is so important! It allows the juices to redistribute throughout the meat, making your Spicy Grilled Harissa Chicken incredibly tender and juicy. If you skip this, all those lovely juices will just run out when you slice it. Then, slice or serve whole, garnished with fresh cilantro or parsley if desired. My family usually can’t wait the full 10 minutes, but even a short rest makes a difference for this juicy Spicy Grilled Harissa Chicken.
That’s it! You’ve just made some truly delicious Spicy Grilled Harissa Chicken. This recipe is so reliable, and I promise, once you get the hang of it, you’ll be grilling it up all the time.
Serving Ideas
Now that you’ve got this beautiful Spicy Grilled Harissa Chicken ready, let’s talk about how to serve it up! One of my favorite things about this dish is how versatile it is. It pairs wonderfully with so many different sides, depending on what kind of meal you’re in the mood for. We’ve had it fancy for a weekend dinner party and casual for a Tuesday night, and it always gets rave reviews.
At home, my go-to is usually serving this Spicy Grilled Harissa Chicken with a simple, refreshing couscous salad. The fluffy texture of the couscous and the bright flavors of fresh herbs and chopped veggies really complement the bold, Moroccan flavors of the chicken. Sometimes, I’ll even mix in a few roasted vegetables, like bell peppers and zucchini, right into the couscous for an easy one-bowl meal. Another absolute winner is a big, fresh green salad with a light vinaigrette. The crispness of the lettuce and the tang of the dressing are a fantastic contrast to the rich, spicy chicken.
For something a little heartier, especially if it’s a cooler evening, a side of roasted potatoes or sweet potato fries is just perfect. The sweetness of the potatoes really balances the heat of the Spicy Grilled Harissa Chicken. My kids absolutely love it with a side of easy rice pilaf or even just plain white rice, as it helps soak up all those delicious juices from the chicken. And if you’re feeling a bit adventurous, grilled pita bread or flatbread is wonderful for scooping up any extra marinade or juices.
Don’t forget the cooling elements! A dollop of plain Greek yogurt or sour cream on the side can be a lifesaver for those who are a little more sensitive to spice, and it adds a lovely creamy texture. A sprinkle of fresh chopped cilantro or parsley always makes this Spicy Grilled Harissa Chicken look extra inviting, too.
This Spicy Grilled Harissa Chicken is fantastic for entertaining because it’s mostly hands-off once it’s on the grill, leaving you free to mingle. I often make a double batch when we have friends over. Leftovers are amazing too! We turn them into wraps or sandwiches the next day – just slice up the leftover Spicy Grilled Harissa Chicken, toss it with some shredded lettuce, chopped tomatoes, and a drizzle of yogurt sauce, and you’ve got a whole new meal.
We’ve even chopped it up and used it in a quick quesadilla, which was surprisingly delicious! The portion sizes are generally one thigh per person, but my husband usually goes for two because it’s just that good! The wonderful char-grilled chicken flavor really shines.
FAQs
I get a lot of questions from friends and family about this Spicy Grilled Harissa Chicken, so I thought I’d answer some of the most common ones right here! It’s natural to have questions, especially when you’re trying a new recipe or ingredient like harissa paste. I’ve made my share of mistakes in the kitchen, so I’m happy to share what I’ve learned to help you make the best Spicy Grilled Harissa Chicken possible.
Q1: Can I make this with chicken breasts instead of thighs?
Absolutely! You can definitely use boneless, skinless chicken breasts for this Spicy Grilled Harissa Chicken. Just be aware that chicken breasts are leaner and can dry out more easily on the grill. To prevent this, I recommend pounding them to an even thickness (about ¾-inch) and reducing your grilling time. Check their internal temperature frequently with a meat thermometer – they’ll likely be done in 4-6 minutes per side. The goal is still 165°F (74°C). The marinade for this Spicy Grilled Harissa Chicken works beautifully with any cut, but thighs are truly my preference for their juiciness.
Q2: What if I don’t have a grill? Can I still make this?
Yes, you absolutely can! If you don’t have an outdoor grill, you can use a grill pan on your stovetop. Get it nice and hot over medium-high heat, then follow the same cooking times, perhaps adding a minute or two to each side. Make sure to ventilate your kitchen well! Alternatively, you can bake the Spicy Grilled Harissa Chicken in the oven. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for 20-30 minutes, flipping halfway through, until cooked through to 165°F. You won’t get the same smoky char-grilled chicken flavor, but it will still be incredibly tasty.
Q3: Is harissa really spicy? How can I adjust the heat level?
Harissa can range from mild to very spicy, depending on the brand and variety. When I first started making Spicy Grilled Harissa Chicken, I was a little wary too! If you’re nervous about the heat, start with a “mild” harissa paste, or reduce the amount in the marinade by half and then add more to taste as you get comfortable. On the flip side, if you love heat, you can seek out a “hot” harissa paste, or even add a pinch of cayenne pepper or a few drops of your favorite hot sauce to the marinade for extra kick. Remember, you can always add a cooling element like Greek yogurt or sour cream when serving this Spicy Grilled Harissa Chicken!
Q4: Can I prepare this in advance?
Yes, this is a fantastic make-ahead meal! You can marinate the chicken for up to 24 hours in the refrigerator. This is my go-to strategy for busy weeknights: I’ll mix up the marinade and chicken the night before, then when it’s dinner time, all I have to do is fire up the grill. It truly makes weeknight meals so much smoother and ensures that the Spicy Grilled Harissa Chicken absorbs maximum flavor.
Q5: What are some good substitutions for harissa paste?
While harissa paste is truly what makes this Spicy Grilled Harissa Chicken unique, if you absolutely can’t find it or need a quick substitute, you could try a blend of roasted red pepper paste with a pinch of cayenne pepper, garlic powder, cumin, and coriander. It won’t be exactly the same, as authentic harissa paste has a very distinct depth and often specific spices like caraway, but it will give you a similar flavor profile for a spicy chicken marinade.
Q6: My chicken stuck to the grill! What did I do wrong?
Ah, the classic grilling frustration! The most common reasons for sticking are: 1) The grill grates weren’t hot enough. 2) The grates weren’t clean. 3) The grates weren’t oiled sufficiently. 4) You tried to flip the chicken too soon. The trick for perfect Spicy Grilled Harissa Chicken (and any grilled meat!) is to make sure your grill is hot before you put the chicken on. Clean your grates with a wire brush, then oil them generously just before adding the food. And don’t try to move the chicken until it naturally releases from the grates – usually, after about 5 minutes, it will lift easily when it’s ready to flip. Patience is key!
Conclusion
There you have it, my friend! This Spicy Grilled Harissa Chicken recipe isn’t just another dish; it’s a testament to how simple ingredients, a little patience, and a lot of love can create something truly memorable in your own kitchen. For me, it represents those joyful, sometimes messy, but always delicious moments we share around the dinner table.
It’s been a lifesaver on countless busy evenings, a star at many backyard get-togethers, and the cause of many happy “mmmms” from my family. The rich, earthy notes of the harissa, the smoky char from the grill, and that incredible juiciness of the chicken thighs just come together in a symphony of flavor that I absolutely adore.
I truly hope this Spicy Grilled Harissa Chicken becomes as beloved in your home as it is in mine. It’s one of those grilled chicken recipes that feels like a warm hug, but with a lovely little kick!
- Don’t skimp on the marinating time! Even 30 minutes is good, but if you can give it a few hours, or even overnight, the flavors will soak into every fiber of that chicken, making your Spicy Grilled Harissa Chicken truly next-level.
- Always preheat your grill properly. A hot, clean, and oiled grill is your secret weapon for preventing sticking and getting those beautiful, delicious char marks.
- Trust your meat thermometer. It’s the best way to ensure your chicken is perfectly cooked, juicy, and safe to eat every single time. No more guessing games with your Spicy Grilled Harissa Chicken!
We sometimes vary this by adding a bit of fresh ginger to the marinade for an extra zing, or a touch of honey for a hint of sweetness that balances the spice. If you like sweet and spicy, you might also like my spicy honey ginger chicken bowls or my spicy honey ginger chicken recipe. Whatever you decide, this Spicy Grilled Harissa Chicken is a winner.
I’d absolutely love to hear if you try it! What did you pair it with? Did your family love it as much as mine does? Drop a comment below and share your experience. Happy grilling, my friend!
Spicy Grilled Harissa Chicken
This incredibly flavorful Spicy Grilled Harissa Chicken comes together in just 5 simple steps, delivering juicy, tender chicken infused with a fiery and aromatic North African kick perfect for any weeknight or BBQ.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: North African
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper, or to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, salt, and pepper until well combined.
- Marinate the Chicken: Add the chicken thighs or breasts to the bowl with the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat Grill: Preheat your outdoor grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Place the marinated chicken on the hot grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice char marks.
- Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing or serving. Garnish with fresh cilantro, if desired, and serve hot.
Notes
Serve this vibrant Harissa Chicken with a side of fluffy couscous, a refreshing cucumber and tomato salad, or a dollop of cooling plain yogurt to balance the spice.