Best 3 Grilled Harissa Chicken Thighs Recipes

**Grilled Harissa Chicken Thighs: A Flavorful and Juicy Delight**

Prepare your taste buds for a tantalizing journey as we introduce you to Grilled Harissa Chicken Thighs, a dish that embodies the perfect balance of bold flavors and succulent texture. Marinated in a vibrant harissa paste, these chicken thighs are grilled to perfection, resulting in a crispy, charred exterior that gives way to tender and juicy meat. The harissa marinade, a North African spice blend, infuses the chicken with a symphony of flavors, ranging from earthy cumin to the warmth of chili peppers and the tangy brightness of lemon. Accompanying the grilled chicken thighs are three delectable recipes that elevate the dish to a culinary masterpiece. Savor the freshness of the Cucumber-Tomato Salad, a refreshing medley of crisp cucumbers, juicy tomatoes, and zesty red onions, tossed in a tangy vinaigrette dressing. Indulge in the creamy delight of the Lemony Yogurt Sauce, a smooth and tangy sauce made with Greek yogurt, lemon juice, and fresh herbs, perfect for drizzling over the chicken or spooning alongside. Lastly, tantalize your palate with the aromatic charm of the Grilled Lemon Wedges, charred to perfection and exuding a burst of citrusy flavor when squeezed over the chicken. Together, these recipes create a harmonious ensemble of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

GRILLED HARISSA CHICKEN THIGHS

Grilled Harissa Chicken Thighs image

Grilled Harissa Chicken Thighs make for a rich and delicious weeknight meal!

Provided by Mariam E.

Categories Chicken Main Dishes

Time 12m

Number Of Ingredients 11

Ingredients

8 pieces large chicken thighs (boneless and skinless)
1/3 cup lemon juice
1 cup harrisa sauce (I used the Mina Harrisa (spicy))
1 tsp onion powder
1 tsp garlic powder (or fresh minced garlic)
1 tsp black pepper
3/4 tsp salt (or more to taste)
3 tbsps olive oil
2 tsps dried cilantro
cayenne pepper (optional to add heat)
Lemon wedges (for serving)

Steps:

Trim any fat off the chicken thighs and pat dry with a paper towel. Set aside.
In a bowl, add all the marinade ingredients. Mix well to combine. If time permits, cover and let it sit in the fridge for at least 30 minutes before grilling. You can also marinate the chicken up to 2 days ahead and store in an air tight container.
Preheat your grill on medium high heat, or with charcoal on a rack half way up to the grill.
Grill the chicken on each side for 6 minutes or more until well done. Cooking time will varry based on your fire. Brush the chicken 1 minute before they come out with the extra marinade sauce that's left in the bowl.
Once they are grilled, transfer to a serving dish and garnish with some chopped cilantro and lemon wedges.

Nutrition Facts : Calories 88 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 226 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRILLED HARISSA CHICKEN THIGHS

Grilled Harissa Chicken Thighs image

The harissa-honey glaze takes these juicy grilled chicken thighs over the top! Since most harissa spice blends have salt already added, there is no need to add any additional, but feel free to adjust to your tastes. Garnish with minced fresh parsley.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons harissa spice blend (powder)
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
4 bone-in, skin on chicken thighs
1 tablespoon harissa
1 tablespoon honey
1 tablespoon melted butter

Steps:

Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 6.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 207.5 mg, Sugar 4.4 g

HARISSA MARINATED GRILLED CHICKEN

Harissa Marinated Grilled Chicken image

Provided by Anne Burrell

Time 3h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 cup tomato paste
1/2 cup extra-virgin olive oil
Kosher salt
1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Steps:

Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead.
Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder.
Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container.
Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
Preheat the grill to medium.
Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.

Tips:

To make sure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
If you don't have harissa paste, you can make your own by combining 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of paprika, 1 teaspoon of cayenne pepper, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a bowl. Then, add 1/4 cup of olive oil and 2 tablespoons of lemon juice and mix until well combined.
You can serve the chicken with your favorite sides, such as rice, roasted vegetables, or salad.

Conclusion:

Grilled harissa chicken thighs are a delicious and easy-to-make dish that is perfect for a summer cookout. The chicken is marinated in a flavorful harissa paste, then grilled to perfection. The harissa paste gives the chicken a slightly spicy and smoky flavor that is sure to please everyone at your table. Serve the chicken with your favorite sides, such as rice, roasted vegetables, or salad, for a complete meal.