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Simple Recipes for Every Day

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 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 pounds boneless skinless chicken thighs
  • ¾ cup mayonnaise
  • 1 lemon cut into wedges
  • 4 cups arugula, optional

Method

  1. Add the red peppers, garlic, caraway seeds, coriander, smoked paprika, cayenne, salt, olive oil and vinegar to the container of a high powered blender and secure the lid.

  2. Blend on high until smooth, about one minute. Reserve 1/4 cup of the harissa marinade to make the harissa mayo.

  3. Pat chicken dry. Place on a rimmed baking sheet or into a large bowl. Pour the remaining harissa sauce marinade over the chicken, turning a few times until fully coated. Place the bowl of chicken in the fridge to marinate for at least 30 minutes. This step can be completed the night before, simply cover the bowl and place in the fridge.

  4. Heat a grill to medium-high heat, about 400°F. Grill the chicken until lightly charred, about 4-5 minutes. Flip the chicken over and grill the chicken on the other side until lightly charred, another 4-5 minutes. Continue grilling chicken, flipping it every 3-4 minutes until the internal temperature reaches 165°F on an instant read thermometer, about 20 minutes total.

  5. In a small bowl, make the harissa mayo by mixing the reserved ¼ cup harissa marinade with the mayo until fully incorporated.

  6. Serve the grilled chicken over a bed of arugula with a drizzle of the harissa mayonnaise and a squeeze of lemon!