The first time I made spicy grilled harissa chicken, I was aiming for a quick weeknight dinner that packed a punch. I’d seen harissa paste at the store and thought, “Why not?” Let me tell you, the initial result was… intense. Way too much harissa! My family loves me, but they were fanning their mouths and reaching for water. But I knew there was something special there, a real depth of flavor that was worth refining. So, I kept experimenting, tweaking the harissa chicken marinade until it was just right – spicy, but not unbearable; flavorful, but not overpowering.
It’s funny, isn’t it? Sometimes the best recipes come from our kitchen mishaps! Now, this spicy grilled harissa chicken is a regular on our summer menu, and the kids even ask for it! It’s become such a family favorite, because it’s super flavorful and pretty easy to throw together even on my busiest days, which, let’s be honest, is most days! The secret, I found, is balancing the heat with a little sweetness and acidity. It took a couple of tries, but I landed on a recipe that makes the perfect spicy grilled harissa chicken every single time.
Come on, let’s make some spicy grilled harissa chicken together. You’re going to love it!
Ingredients
Okay, let’s gather our ingredients! For my spicy grilled harissa chicken, I always use the best quality chicken I can find – it really makes a difference in the final flavor and texture. I prefer chicken thighs because they stay juicy on the grill, but chicken breasts work too (just be careful not to overcook them!).
- 2 lbs boneless, skinless chicken thighs (or breasts, if you prefer)
- 1/4 cup harissa paste (I always use the one in the tube for consistency)
- 2 tablespoons olive oil (extra virgin is my go-to)
- 2 tablespoons lemon juice (freshly squeezed is best, trust me!)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 2 cloves garlic, minced (I use a garlic press – saves so much time!)
- 1 teaspoon smoked paprika (adds a lovely depth of flavor)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt (sea salt is my preference)
- 1/4 teaspoon black pepper (freshly ground, if possible)
When making spicy grilled harissa chicken, you can usually find harissa paste in the international aisle of most supermarkets, or at Middle Eastern or Mediterranean stores. If you can’t find it, you can order it online too. If you like a little extra kick, consider adding a pinch of cayenne pepper. Here’s a spicy grilled harissa chicken trick I learned from my mom: always marinate the chicken for at least 30 minutes, or even better, overnight.
The longer it marinates, the more flavorful and tender it will be. For ingredient prep shortcuts when making spicy grilled harissa chicken with my family, I often prep the marinade in the morning before the chaos of the day begins. It makes dinner time so much easier! To save some money on ingredients, consider buying chicken in bulk when it’s on sale and freezing it in individual portions.
Speaking of freezing, leftover harissa paste can be stored in the fridge for a couple of weeks, or you can freeze it in ice cube trays for longer storage. This is such a good way to ensure your spicy grilled harissa chicken is always an option!
How to Make – Step-by-Step
Alright, let’s get down to business and make some amazing spicy grilled harissa chicken! Don’t worry, this is a super straightforward recipe, even if you’re new to grilling. Each step is important to ensure the perfect balance of flavor and tenderness in your chicken.
- Prepare the Harissa Chicken Marinade: In a medium bowl, whisk together the harissa paste, olive oil, lemon juice, honey (or maple syrup), minced garlic, smoked paprika, cumin, salt, and pepper. Make sure everything is well combined. This harissa chicken marinade is the key to all that delicious flavor!
- Marinate the Chicken: Add the chicken thighs (or breasts) to the bowl with the marinade. Toss to coat the chicken evenly, making sure every piece is covered in that fiery goodness. Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 30 minutes, or up to overnight. I learned the hard way with spicy grilled harissa chicken that the longer you marinate, the more flavorful and tender the chicken will be. Ideally, aim for at least a few hours!
- Preheat the Grill: Preheat your grill to medium-high heat (around 375-450°F). Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the preheated grill. Grill for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F. In my kitchen, spicy grilled harissa chicken usually takes about 15-20 minutes total, depending on the thickness of the chicken.
- Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.
While the spicy grilled harissa chicken is cooking, I usually throw together a quick salad or roast some veggies to serve alongside it. Your spicy grilled harissa chicken should smell like a smoky, spicy, garlicky dream! If the chicken starts to char too quickly, move it to a cooler part of the grill or reduce the heat slightly.
This will help to ensure that it cooks evenly without burning. A family-tested spicy grilled harissa chicken shortcut is to use a grill pan on the stove if the weather isn’t cooperating – it still gives you that lovely grilled flavor! Don’t worry if your spicy grilled harissa chicken looks a little charred – that’s just the spices caramelizing and adding to the flavor.
Serving Suggestions
Okay, the spicy grilled harissa chicken is ready, and it’s time to eat! This is where you can really get creative and make it your own. The kids love our spicy grilled harissa chicken when I serve it in pita bread with some hummus, chopped tomatoes, and cucumber. It’s like a little Mediterranean feast! The possibilities are endless, and it’s a great way to get creative in the kitchen.
My go-to side dishes that pair with spicy grilled harissa chicken are couscous salad with fresh herbs and lemon, grilled vegetables (like zucchini, bell peppers, and eggplant), or a simple green salad with a vinaigrette dressing. The freshness of the sides helps to balance the spiciness of the chicken. This spicy grilled harissa chicken is perfect for summer barbecues, weeknight dinners, or even meal prepping for lunches.
It’s so versatile! For presentation tips, I like to arrange the sliced spicy grilled harissa chicken on a platter with some fresh herbs, a drizzle of olive oil, and a sprinkle of lemon zest. It looks so vibrant and inviting! If you have extra spicy grilled harissa chicken, you can use it in salads, sandwiches, or even tacos. It’s also great on top of rice bowls with some roasted vegetables. For a seasonal variation, try adding some grilled peaches or pineapple to the plate in the summertime.
The sweetness of the fruit complements the spiciness of the chicken perfectly. My friends always ask for this spicy grilled harissa chicken recipe when I make it for them – it’s always a hit! Another idea is to serve the chicken alongside a cool yogurt sauce with mint and cucumber. This can help tame the heat a little, especially if you’ve used a particularly spicy harissa paste.
Remember that internal link: spicy garlic chicken stir fry with rice, because sometimes I even cut the cooked chicken up and stir fry it in with some rice, similarly to the link! Or, on a hot day, grilled chicken avocado salad bowl can also be served with spicy grilled harissa chicken!
FAQs
Okay, let’s tackle some common questions I get about this spicy grilled harissa chicken recipe. I’ve been there, so don’t be shy! Here are some common questions and answers to help you on your cooking journey:
- Can I use chicken breasts instead of thighs?Absolutely! Chicken breasts work just fine, but keep in mind that they tend to dry out more easily than thighs. I recommend pounding them to an even thickness before marinating and grilling them for a shorter amount of time. You know what I do when my spicy grilled harissa chicken includes chicken breasts? I keep a close eye on the internal temperature to avoid overcooking.
- How spicy is this recipe?The level of spiciness depends on the harissa paste you use. Some brands are milder than others. I recommend starting with a smaller amount and adding more to taste. My family prefers a medium level of heat, so I usually use about 1/4 cup of harissa paste. If you’re sensitive to spice, you can always add a dollop of plain yogurt or sour cream to cool it down.
- Can I make this recipe ahead of time?Yes, you can! In fact, I highly recommend marinating the chicken overnight for the best flavor. You can also grill the chicken ahead of time and store it in the refrigerator for up to 3 days. Just reheat it before serving.
- What if I don’t have a grill?No problem! You can also cook the chicken in a grill pan on the stove or bake it in the oven at 400°F for about 20-25 minutes, or until cooked through. You know what I do when my spicy grilled harissa chicken is baked? I broil it for the last few minutes to get a nice char.
- Can I freeze the marinated chicken?Yes, you can freeze the chicken in the marinade for up to 3 months. Just thaw it in the refrigerator overnight before grilling.
- What if I can’t find harissa paste?If you can’t find harissa paste, you can make your own! There are plenty of recipes online. Alternatively, you can use a combination of chili powder, smoked paprika, cumin, and a pinch of cayenne pepper.Here’s an external link that can help clarify the ingredients. “What is Harissa? A Guide to the Spicy North African Chili Paste“:
- What’s the best way to prevent the chicken from sticking to the grill?Make sure your grill grates are clean and lightly oiled before placing the chicken on the grill. You can also use a grill mat to prevent sticking. I’ve made mistakes and learned from this when making spicy grilled harissa chicken, trust me!
- What are the Food Safety Tips for Grilling?Food safety is key when grilling and here is an external resource about it: Food Safety Tips for Grilling
My Final Thoughts
This spicy grilled harissa chicken recipe holds a special place in my heart because it’s a reminder that even kitchen mishaps can lead to delicious discoveries. It’s a testament to the fact that cooking should be fun and experimental, and that sometimes the best recipes are the ones that evolve over time.
My Spicy Grilled Harissa Chicken Pro Tips:
- Don’t be afraid to experiment with the level of spice. Adjust the amount of harissa paste to suit your taste preferences.
- Marinate the chicken for as long as possible for the best flavor and tenderness.
- Let the chicken rest after grilling to allow the juices to redistribute.
Here are some variations I’ve tried with my family:
- Spicy Grilled Harissa Chicken with Grilled Peaches: The sweetness of the peaches pairs perfectly with the spiciness of the chicken.
- Spicy Grilled Harissa Chicken Tacos: Serve the chicken in tortillas with your favorite taco toppings.
- Spicy Grilled Harissa Chicken Salad: Add the chicken to a bed of mixed greens with a lemon vinaigrette.
My daughter loves the taco version, while my son prefers the chicken served with couscous. My husband and I enjoy all the variations! I hope you make this spicy grilled harissa chicken your own and discover your family’s favorite ways to enjoy it. Don’t be afraid to get creative and experiment with different flavors and sides. Remember that easy harissa chicken grill recipes like these are meant to be flexible and fun!
I truly hope you love this spicy grilled harissa chicken as much as my family and I do. I can’t wait to hear about your own cooking adventures and how you make this recipe your own. Happy grilling! Give this recipe a shot, you wont regret it!
Delicious Spicy Grilled Harissa Chicken
This Spicy Grilled Harissa Chicken is bursting with flavor! Marinated in a fiery harissa paste, it’s perfect for a quick and delicious weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Mediterranean
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- In a bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and pepper.
- Add chicken thighs to the marinade and ensure they are fully coated. Marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, allowing excess to drip off.
- Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for a few minutes before serving.
Notes
Serve grilled harissa chicken with couscous, roasted vegetables, or a fresh salad for a complete meal.