Pat the chicken dry and set them into a plastic bag or a large bowl.
Add the harissa, lemon juice, olive oil and seasonings to a food processor and process until smooth. Pour it into the bag or bowl with the chicken.
Rub the chicken down with the harissa marinade. Really rub it into the skins.
Cover and set the chicken into the refrigerator for at least 2 hours. Leaving them overnight will result in more developed flavor.
Fire up the grill to medium heat and lightly oil the grates. Grill the chicken for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. (Or bake the chicken for 35-40 minutes, or until the chicken is cooked through.) Chicken should measure 165 degrees F internally to serve.
Sprinkle with fresh chopped herbs and chili flakes.
