Grilled Harissa Chicken (Cava Copycat Recipe)
Recipe Information
Grilled Harissa Chicken
Cultural Context
Grilled Harissa Chicken hails from Tunisia, where harissa—a spicy chili paste—is a staple ingredient. This dish reflects the vibrant flavors of North African cuisine, often enjoyed during gatherings and celebrations. Today, harissa has gained popularity worldwide, inspiring various adaptations and fusion dishes.
Add chicken thighs to a bowl or a ziptop bag. Add harissa paste, olive oil, lemon juice, honey, garlic, smoked paprika, cumin, salt, and pepper. Mix until well-coated.
Seal the bag or cover the bowl, place in the fridge, and allow to marinate for 30 minutes or up to 24 hours.
Preheat the grill to medium-high heat, then clean and oil the grill grates. Remove the chicken from the marinade, place it on the grill and cook for 3 minutes. Flip and cook for 3 more minutes, or until the internal temperature of the chicken reaches 165°F/74°C with an instant-read thermometer.
Remove from the grill onto a clean dish, allow to cool for 5 minutes, then slice and serve with your favorite toppings.
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