These spicy grilled harissa chicken thighs are rich and saucy. The marinade adds bright flavor, thanks to lemon juice, and reserving some of the marinade to slather on the chicken after it cooks gives it a flavorful finish., July 2022


Credit: Crystal Hughes

Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Whisk harissa, lemon juice, oil, paprika and garlic powder together in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl and refrigerate. Add chicken to the remaining mixture in the bowl and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.

  • When ready to cook, preheat grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Oil the grill rack by holding an oil-dipped paper towel with tongs (or oil the pan). Remove the chicken from the marinade (discard the marinade). Grill the chicken, covered and flipping once, until well browned and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. Brush the reserved sauce over both sides of the chicken; transfer the chicken to a clean plate. Sprinkle with salt and pepper. Garnish with scallions, if desired.

Nutrition Facts

4 oz.
210 calories; protein 23g; carbohydrates 2g; sugars 1g; fat 12g; saturated fat 2g; mono fat 7g; poly fat 2g; cholesterol 107mg; vitamin a iu 312IU; vitamin b3 niacin 6mg; vitamin b12 1mcg; vitamin c 4mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 7mg; vitamin k 4mg; sodium 311mg; calcium 11mg; iron 1mg; magnesium 28mg; phosphorus 214mg; potassium 302mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 11mg; selenium 26mcg.