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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Harissa Grilled Chicken

4.0

½ c. harissa

6 tbsp. fresh lemon juice

1 tbsp. extra-virgin olive oil, plus more for grill

1 ½ tsp. ground cumin

1 ½ tsp. kosher salt

1 ½ tsp. smoked paprika

1 tsp. ground coriander

2 lb. skinless, boneless chicken thighs

2 tbsp. fresh cilantro, roughly chopped

1 lemon, cut into wedges

In a large bowl, stir harissa, lemon juice, oil, cumin, salt, paprika, and coriander. Pour ⅓ cup marinade into another container and set aside. Add chicken to remaining marinade and toss to coat. Cover and refrigerate at least 45 minutes or up to 2 hours.
Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
Remove chicken from marinade and grill, turning once and brushing with reserved ⅓ cup marinade, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes (these thighs are very forgiving; you can continue to grill until fat renders and thermometer registers 175° to 180°, if desired).
Transfer chicken to a plate and sprinkle with cilantro. Serve with lemon wedges alongside.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryGrilled Chicken

CuisineNorth African

Occasions📆Everyday🍖Summer Barbecue

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 59 weeks ago

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