Easy Tunsian Grilled Chicken
Transform your weeknight dinners with this *Easy Tunisian Grilled Chicken*, a bold and flavorful dish that’s as simple as it is irresistible. Infused with a vibrant marinade of smoky harissa paste, zesty lemon juice, warm spices like cumin and coriander, and aromatic garlic, these juicy chicken thighs pack a punch of North African-inspired flavor. Marinate for just a few hours—or overnight for an even deeper taste—then grill to perfection for tender, slightly charred meat. Topped with fresh cilantro and optionally paired with creamy plain yogurt, this recipe is a delightful combination of heat and coolness. With only 15 minutes of prep time and a short cook time, it’s an effortless way to bring exotic, grilled goodness to your table. Perfect for serving alongside flatbreads, rice, or a crisp salad, this dish is your ticket to a flavorful culinary adventure.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cloves garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 0.5 cup plain yogurt (optional, for serving)
Instructions
In a medium-sized bowl, combine olive oil, harissa paste, lemon juice, ground coriander, ground cumin, paprika, minced garlic, salt, and black pepper. Whisk until smooth to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated evenly. Seal the bag (if using) and refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat your grill to medium-high heat (approximately 375-400°F or 190-205°C). If using a grill pan or stovetop grill, preheat it over medium heat and lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and let any excess marinade drip off. Discard the leftover marinade.
Place the chicken thighs on the preheated grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.
Transfer the chicken to a serving platter, garnish with freshly chopped cilantro, and serve with a side of plain yogurt for a cool and tangy contrast, if desired.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.7 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
