Harissa Grilled Chicken
Juicy chicken thigh cutlets are marinated in a bold harissa paste with garlic, lemon, and spices, then grilled to perfection until beautifully charred. Served with a tangy harissa dipping sauce, fresh coriander, and lime wedges, this dish is smoky, spicy, and bursting with flavour
How long will it take?
30 minutes plus marinating time
What’s the serving size?
Serves 4
What do I need?
For the chicken
- 4–6 boneless, skinless chicken thighs
- 2 tbsp harissa paste
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
For the harissa dipping sauce
- 2 tbsp harissa paste
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 tsp honey
- 1 clove garlic, minced
- Pinch of salt
To serve
- Extra harissa paste or harissa dipping sauce
- Fresh coriander leaves
- Lime wedges
How do I make it?
- Combine chicken thighs, harissa paste, garlic, olive oil, lemon juice, paprika, cumin, salt and pepper in a bowl. Toss to coat chicken thighs well. Cover and refrigerate for at least 1 hour or overnight for deeper flavour.
- Heat the barbecue grill or a grill pan over medium-high heat and lightly oil.
- Place chicken on the grill and cook for 8 minutes per side, or until the internal temperature reaches 75C and the chicken is charred and cooked through.
- Let chicken rest for 5 minutes while you make the dipping sauce.
- Mix all dipping sauce ingredients together in a small bowl. Taste and adjust with more lemon for tang, more harissa for heat, or more mayonnaise to mellow the spice.
- Serve chicken with dipping sauce and garnished with fresh coriander and lime wedges.
TOP TIPS
· For a cooling contrast, pair this dish with a simple watermelon, cucumber and mint salad or spoon over a dollop of garlic yoghurt.
