Grilled Harissa Chicken
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.
In a medium bowl mix the harissa paste, honey, olive oil, paprika, black pepper and the juice from 1 lemon.
Pat the chicken thighs dry using paper towel and make small slits with a sharp knife over the thick parts for marinade penetration. Season both sides with kosher salt.
Place in the bowl with harissa mixture and turn to coat evenly. Cover and rest 30 minutes.
Start grill and heat to 350°-375°F. Cut the remaining 3 lemons in half for grilling.
Grill for about 4 minutes on each side. In the last 3 minutes of grilling add the lemons to grill along with the tomatoes.
Remove all from grill and allow to rest 5 minutes. Serve immediately with extra harissa paste on the side with chopped cilantro for garnish.
Equipment Needed
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