There’s something just so thrilling about the blend of spices and flavors in this Harissa Chicken. It’s like a fiery sunset on your plate, full of warmth and intensity—maybe reminiscent of that road trip I took last summer (or was it the year before?). Anyway, this dish is more than just a meal; it’s a conversation starter that’ll have your guests begging for the recipe—if they can handle the heat, that is!
Steps
- Dry the chicken thighs with a paper towel and season them with kosher salt on both sides. In a bowl, combine the chicken with minced garlic, sliced onions, coriander, black pepper, smoked paprika, cumin, cayenne, and harissa paste. Add lemon juice and drizzle generously with extra virgin olive oil.
- Preheat an outdoor grill or an indoor griddle to medium-high heat, ensuring the grates are lightly oiled. Grill the chicken for approximately 6 to 7 minutes on each side until fully cooked, ensuring the internal temperature reaches 165°F at the thickest point.
- For optimal flavor, use homemade harissa paste, which can be prepared in advance and stored in the fridge. If using store-bought harissa, start with a smaller amount due to its potentially higher salt and spice levels.
- If time allows, marinate the chicken in the harissa mixture for 30 minutes to 2 hours in the refrigerator. However, if you’re short on time, you can proceed directly to grilling the chicken, and it will still be flavorful.
Ingredients
- 8 boneless, skinless chicken thighs (approximately 2 pounds)
- Kosher salt
- 10 large garlic cloves, minced
- ½ red onion, sliced
- 1 ½ teaspoons coriander
- 1 ½ teaspoons black pepper
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (or to taste)
- 5 to 6 tablespoons homemade harissa paste
- Juice of 1 lemon
- Generous drizzle of extra virgin olive oil
Nutritional Values
Calories: 1236kcal | Carbohydrates: 34.4g | Protein: 180g | Fat: 38.4g | Saturated Fat: 9.6g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 13.6g | Trans Fat: 0.16g | Cholesterol: 858.4mg | Sodium: 1823.2mg | Potassium: 2840.8mg | Fiber: 5.6g | Sugar: 12.8g | Vitamin A: 2182.4IU | Vitamin C: 27.2mg | Calcium: 203.2mg | Iron: 10.4mg
FAQ
- What is Harissa and where does it originate from?
- Harissa is a North African chile paste that originally comes from Tunisia. It is typically made from dry red chiles, garlic, citrus, extra virgin olive oil, and spices such as cumin, coriander, and caraway seeds.
- How can I cook the Harissa Chicken if I don’t have an outdoor grill?
- You can cook the Harissa Chicken using an indoor griddle or skillet over medium-high heat. This method will still impart a delicious flavor to the chicken.
- Is it necessary to marinate the chicken before grilling?
- Marinating the chicken is optional. While it can enhance the flavor if you have the time, you can skip marinating and still achieve tasty results by grilling the chicken directly after coating it with the harissa mixture.
- Can I use store-bought harissa paste instead of homemade?
- Yes, store-bought harissa paste can be used as a substitute. However, it’s recommended to start with a smaller amount, as it may be saltier and spicier than homemade versions.
- What are some recommended side dishes to serve with Harissa Chicken?
- Harissa Chicken pairs well with quick couscous and a side salad, such as a Cucumber Radish Salad or a Mediterranean bean salad. It also complements baked zucchini, grilled vegetables, or roasted cauliflower.
Tips
- If using store-bought harissa paste, start with a smaller amount as it can be saltier and spicier than homemade versions. Adjust to taste as needed.
- For enhanced flavor, allow the chicken to marinate in the harissa and spice mixture for 30 minutes to 2 hours if time permits. However, skipping this step won’t compromise taste significantly.
- Lightly oil the grill grates before cooking to prevent the chicken from sticking and ensure even grilling.
- Utilize an instant-read thermometer to check that the internal temperature of the chicken reaches 165°F to ensure it is fully cooked and safe to eat.
Equipment
- Outdoor Grill or Indoor Griddle – For grilling the chicken. If you don’t have an outdoor grill, an indoor griddle or a grill pan would be essential.
- Instant Read Thermometer – To ensure the chicken reaches the correct internal temperature.
- Spice Grinder or Mortar and Pestle – If you plan to make your own harissa paste and need to grind spices.
- Quality Chef’s Knife – For mincing garlic and slicing onions effectively.
- Mixing Bowls – For marinating the chicken.
- Basting Brush – For applying oil to the grill grates.
