Grilled Harissa Chicken Thighs

Dotdash Meredith

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.

Prep/Cook Time: 1 Hour 20 Minutes, Servings: 4

Ingredients

2 tablespoons harissa paste
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon paprika
½ teaspoon garlic powder
4 4-ounce boneless, skinless chicken thighs
¼ teaspoon salt
¼ teaspoon ground pepper
Sliced scallions for garnish

Directions

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.

Nutritional Information

Per Serving: 210 Calories, Total Fat: 12 g, Saturated Fat: 2 g, Cholesterol: 107 mg, Carbohydrates: 2 g, Total Sugars: 1 g, Protein: 23 g, Sodium: 311 mg, Potassium: 302 mg, Phosphorus: 214 mg, Iron: 1 mg, Folate: 7 mcg, Calcium: 11 mg, Vitamin A: 312 IU, Vitamin C: 4 mg, Vitamin D: 1 IU

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