Spice up your dinner routine with this smoky, zesty Harissa Grilled Chicken — a flavorful escape to North Africa without leaving your backyard. Tender, juicy, and kissed with just the right amount of heat, it’s the perfect excuse to fire up the grill.




Ingredients:

• 1/2 cup harissa
• 6 Tbsp fresh lemon juice
• 1 Tbsp extra-virgin olive oil, plus more for grilling
• 1 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 2 lb skinless, boneless chicken thighs
• 2 Tbsp fresh cilantro, roughly chopped
• 1 lemon, cut into wedges

Instructions:

1. Marinate the Chicken: In a large bowl, mix harissa, lemon juice, olive oil, cumin, salt, paprika, and coriander. Set aside ⅓ cup of the marinade for basting later. Add chicken to the remaining marinade, toss to coat, cover, and refrigerate for 45 minutes to 2 hours.
2. Prep the Grill: Preheat the grill to medium-high heat (about 5 minutes) and lightly oil the grates.
3. Grill the Chicken: Remove chicken from marinade and place on the grill. Cook for 8-10 minutes, flipping once and brushing with the reserved marinade. Chicken is done when the thickest part reaches 165°F — but for extra tenderness, you can let it cook until 175°-180°F.
4. Finish & Serve: Transfer chicken to a plate, sprinkle with cilantro, and serve with lemon wedges for a bright, zesty finish.

Tip: Chicken thighs are incredibly forgiving—perfect for relaxed grilling without worrying about overcooking!

This recipe was sourced from Delish. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!