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Easy Harissa Chicken

Grilled harissa chicken on a plate with arugula
  • Serves:  6
  • Prep Time:  35 min
  • Cook Time:  20 min

Ingredients

  • 1 (12 ounce) jar roasted red peppers, drained
  • 6 garlic cloves
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds, or ½ teaspoon ground coriander
  • 2 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 pounds boneless, skinless chicken thighs
  • ¾ cup mayonnaise
  • 4 cups arugula (optional)
  • 1 lemon, cut into wedges

Method

  1. Make the harissa marinade. In the base of a high-powered blender, combine the roasted red peppers, garlic, caraway seeds, coriander, paprika, cayenne, salt, olive oil, and vinegar. Secure the lid and blend on high until smooth, about 1 minute. Reserve ¼ cup of the harissa marinade for the mayo.
  2. Pat the chicken completely dry with paper towels. Place in a large bowl. Pour the remaining harissa marinade over the chicken and turn a few times until fully coated. Cover and refrigerate for at least 30 minutes (see Note).
  3. Heat a grill to medium-high heat (about 400°F). Grill the chicken until lightly charred, about 4 to 5 minutes. Flip and grill until lightly charred on the other side, another 4 to 5 minutes. Continue grilling chicken, flipping it every 3 to 4 minutes, until the internal temperature reaches 165°F on an instant-read thermometer, about 20 minutes total.
  4. Meanwhile, in a small bowl, stir together the reserved ¼ cup harissa marinade and the mayonnaise until fully incorporated.
  5. Serve the grilled chicken over a bed of arugula, if desired, with a drizzle of the harissa mayo and a squeeze of lemon.

Notes

This step can be completed the night before. Simply store overnight in the refrigerator and remove when ready to cook.