Spicy Harissa Grilled Chicken (Printer-Friendly Version)
Chicken marinated in fiery harissa for smoky, spicy flavor—juicy from the grill or oven.
# Required Ingredients:
→ Protein
01 -
1 whole chicken, cut into pieces (alternatively, use 1.5 kg chicken thighs or a mix of bone-in or boneless cuts, skin-on or skinless as preferred)
→ Harissa Marinade
02 -
100 g harissa paste (homemade or store-bought, adjust for desired spice level)
03 -
2 tablespoons extra virgin olive oil
04 -
2 tablespoons freshly squeezed lemon juice
05 -
1 teaspoon chili powder or smoked paprika
06 -
1 teaspoon dried oregano
07 -
0.5 teaspoon ground nutmeg
08 -
1 teaspoon salt, or to taste
09 -
0.5 teaspoon freshly ground black pepper, or to taste
10 -
1 teaspoon crushed chili flakes (optional, for extra heat)
11 -
2 cloves garlic, minced (optional)
12 -
15 g honey (optional, for sweetness)
13 -
120 g plain yogurt (optional, for a creamy and tenderizing marinade)
→ For Serving
14 -
Chopped fresh herbs (such as parsley, coriander, or mint)
15 -
Extra chili flakes
16 -
Lemon wedges
# Step-by-Step Instructions:
01 -
Pat the chicken pieces dry with kitchen paper. Place them in a large bowl or sealable plastic bag.
02 -
In a food processor or blender, combine harissa paste, olive oil, lemon juice, chili powder or smoked paprika, oregano, nutmeg, salt, pepper, chili flakes, and, if desired, garlic, honey and yogurt. Blend until a smooth, thick marinade is formed.
03 -
Pour the marinade over the chicken, ensuring all pieces are well coated, massaging under the skin where possible. Cover or seal and refrigerate for at least 2 hours, preferably overnight, to maximise flavour infusion.
04 -
Preheat your grill to medium heat, or set the oven to 200°C (fan 180°C). If grilling: Oil the grates and cook the chicken for 35–40 minutes, turning every 5 minutes for even cooking and to prevent burning, until the internal temperature reaches 74°C. If baking: Arrange chicken on a lined tray and bake for 35–40 minutes or until cooked through and golden.
05 -
Transfer the chicken to a serving plate. Garnish with chopped fresh herbs, extra chili flakes, and a squeeze of lemon juice before serving.
# Handy Cooking Tips:
01 -
Flipping the chicken regularly while grilling prevents charring and ensures even cooking; use a meat thermometer to confirm doneness.
02 -
The marinade can be made using harissa spice blend mixed with oil, lemon juice, and additional spices if paste is unavailable.
03 -
If desired, incorporate plain yogurt into the marinade for a tender, tangy finish, or serve the finished dish with a cooling yogurt sauce.
04 -
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 175°C oven for best skin texture.
05 -
Chicken can be frozen in marinade for convenient meal prep; thaw fully before cooking.