Harissa is a taste bomb in the realm of pantry essentials. We're no strangers to its power here at Delish—we've used it to flavor clams and aioli, as well as turkey breast and meatballs—and now we're using it again for a fast, throw-together marinade for grilled chicken.
Our best advice? Before adding the chicken to the rest of the marinade, remove and keep part of it (we recommend 13 cup). You'll need some additional (clean) marinade to spread over the chicken while it grills!
Continue reading for more information on this simple harissa grilled chicken. Check out our favorite grill-out weekday dinners for more ideas on how to use your barbecue this summer.
What is harissa?
Harissa is a hot chili sauce from North Africa. It's created with reconstituted dehydrated chiles combined with olive oil, herbs, and spices. While making your own is simple, most individuals choose to buy theirs. The amount of heat can vary between manufacturers, and some even offer moderate and hot varieties. Choose a brand you like and stay with it.
How do I keep my chicken from getting too spicy?
The harissa provides the majority of the heat in this dish, so the spice level may vary depending on the variety of harissa used. To be honest, we attempted this dish using a "hot" harissa and didn't believe it was really spicy—just tasty. If you're worried about the heat, use a milder harissa and test the marinade before adding the chicken. If it's too spicy, add another tablespoon of olive oil to balance it out.
How long can I leave the chicken in the marinade?
We recommend marinating the chicken in the refrigerator for at least 45 minutes and up to 2 hours, covered. You can keep the chicken in the marinade for up to a day if you really want to, but that's basically the limit. Any longer and the acid in the lemon juice will begin to break down the protein, resulting in mushy chicken...which no one likes.
Did you make this? Tell us what you think in the comments section below.
Fried Rice recipe
- Stir together harissa, lemon juice, oil, cumin, salt, paprika, and coriander in a large mixing basin. Set away 13 cup marinade in another container. Toss the chicken in the remaining marinade to coat. Refrigerate for at least 45 minutes and up to 2 hours.
- Preheat the grill to medium-high heat for 5 minutes. Brush the grates lightly with oil.
- Remove chicken from marinade and grill until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes (these thighs are extremely forgiving; you may continue to grill until fat renders and thermometer registers 175° to 180°, if preferred).
- Place the chicken on a platter and top with cilantro. With lemon slices on the side, serve.