Grilled Harissa Chicken Recipes

GRILLED HARISSA CHICKEN THIGHS

Grilled Harissa Chicken Thighs image

The harissa-honey glaze takes these juicy grilled chicken thighs over the top! Since most harissa spice blends have salt already added, there is no need to add any additional, but feel free to adjust to your tastes. Garnish with minced fresh parsley.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons harissa spice blend (powder)
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
4 bone-in, skin on chicken thighs
1 tablespoon harissa
1 tablespoon honey
1 tablespoon melted butter

Steps:

Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes.
Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 6.6 g, Cholesterol 71.7 mg, Fat 16.6 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 207.5 mg, Sugar 4.4 g

GRILLED HARISSA CHICKEN BREASTS WITH HERBED COUSCOUS

Grilled Harissa Chicken Breasts with Herbed Couscous image

I think we are all searching for that perfect dish that's flavorful but still virtuous. This is that dish. The flavors of North Africa might sound far away but the blend of spices, like cinnamon and cumin, are familiar. It's a lot like Asian food with balancing the 5 flavors of hot, sour, salty, sweet and savory. You can also grill the chicken indoors, bake it or even air-fry it. The herbed couscous can live on its own and be the perfect accompaniment to any dish!

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced or grated on a rasp grater
1 tablespoon paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
One 10-ounce jar mild or spicy harissa
Herbed Couscous, recipe follows
1 tablespoon butter
1/4 onion, finely diced
1 to 2 cloves garlic, crushed
1 cup couscous
2 cups chicken stock
2 tablespoons cilantro or parsley, chopped
Kosher salt and freshly ground black pepper

Steps:

Combine the garlic, paprika, onion powder, cumin, cinnamon, salt, and pepper in a small bowl and stir.
Put the chicken breast in a large resealable plastic bag, then add the spice blend. Seal the bag and massage to coat the chicken with the seasoning. If time allows, let marinate for a few minutes at room temperature or up to overnight in the refrigerator.
When ready to grill, preheat one side of the grill to high, leaving the other side cool to create indirect heating.
Pour the olive oil into the resealable bag and massage to coat the chicken. Remove the chicken from bag, and place on the hot side of the grill. Grill, undisturbed, until you get char marks, 1 to 2 minutes. Turn the chicken a quarter turn and grill, undisturbed, to achieve a crosshatch sear mark, about 2 minutes. Flip and repeat the process on the other side.
Once you have great char on both sides, baste the chicken with a generous amount of the harissa and move the chicken to the cool side of the grill. Close the lid and cook the chicken, checking every 2 to 3 minutes for an internal temperature of 165 degrees F.
Remove the chicken from the grill and let rest for 10 minutes before serving. Slice on the bias and serve with the herbed couscous.
Heat the butter in a lidded medium saucepan over medium-high heat.
Add the onions and cook, stirring, until softened, 3 to 4 minutes. Stir in the garlic. Add the chicken stock, stir and bring to boil. Add the couscous and stir.
Remove from the heat and let stand for 5 minutes. Stir in the herbs. Add salt and pepper, to taste.

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