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Grilled Harissa Chicken Thighs

Harissa paste is a North African spicy red sauce which packs a ton of flavour and is used to create a spicy marinade and sauce for the chicken thighs.

Grilled Harissa Chicken Thighs

Harissa paste is a North African spicy red sauce which packs a ton of flavour and is used to create a spicy marinade and sauce for the chicken thighs.

Grilled Harissa Chicken Thighs

Prep Time

40 min

Total Time

1 hour 20 min

Serves

4–6 people

Print

Ingredients

8 pieces skin on, bone in chicken thighs

1/3 cup extra virgin olive oil

Juice of 1 lemon

4 garlic cloves, minced

2 tbsp minced yellow onion

1 ½ tbsp Harissa paste

1 ½ tbsp tomato paste

4 peaches, halved

Olive oil

Instructions

  1. Whisk together sauce ingredients (olive oil, lemon juice, garlic cloves, onion, harissa paste and tomato paste) and set 1/3 cup sauce aside.
  2. On a baking sheet or in a container, season both sides of chicken thighs with kosher salt and then pour over the remaining marinade, marinating chicken at room temperature for 20-30 minutes.
  3. Halve peaches and brush with extra virgin olive oil and set aside on a baking sheet.
  4. Heat up the grill to medium heat, about 400F-425F.
  5. Place chicken skin side down and cook for 5 minutes, then flip and cook another 5 minutes. Continue to cook chicken, flipping every 4-5 minutes for a total of 25-30 minutes until an internal temperature of the chicken reads 165F.
  6. Remove chicken from grill and let rest.
  7. While chicken is resting, grill the peaches for about 5-8 minutes.
  8. Serve chicken and peaches on a bed of greens with your choice of grain (we like arugula and whole wheat couscous) and drizzle the remaining sauce onto the chicken thighs.

TIPS

  • You can also make this recipe with boneless, skinless chicken thighs but they will need much less cooking time so just watch them carefully on the grill.
  • Serving Options: Choice of grains, Arugula with lemon juice and olive oil

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