Grilled Chicken and Onions Tunisia
Transport your taste buds to North Africa with this bold and flavorful recipe for Grilled Chicken and Onions Tunisia. Juicy, bone-in chicken thighs are marinated in a vibrant blend of creamy yogurt, zesty lemon juice, and the fiery kick of harissa paste, infused with aromatic spices like cumin, coriander, and paprika. Paired with caramelized, perfectly charred onion rings, this dish delivers a smoky, spiced harmony that’s both comforting and exotic. Ideal for summer grilling, it’s a quick and easy recipe with just 15 minutes of prep, yet it packs an incredible depth of flavor. Garnished with fresh parsley, this Tunisian-inspired meal is perfect for your next barbecue or weeknight dinner. Serve it hot alongside crusty bread, couscous, or a crisp salad for an unforgettable culinary experience. Keywords: grilled chicken recipe, Tunisian cuisine, harissa marinade, summer grilling ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 pieces large yellow onions
- 1 cup plain yogurt
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, harissa paste, ground cumin, ground coriander, paprika, minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well to form the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to infuse.
Peel the onions and slice them into thick rings, about ½ inch thick. Season with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper, then drizzle with a light coating of olive oil.
Preheat your grill to medium-high heat (about 400°F/200°C). Use a well-oiled grill grate to prevent sticking.
Place the marinated chicken thighs on the grill, skin-side down. Cook for 8–10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crisp and slightly charred.
While the chicken cooks, place the onion rings on the grill. Cook for 4–5 minutes on each side, or until nicely charred and softened.
Remove the chicken and onions from the grill. Let the chicken rest for about 5 minutes before serving.
Garnish the chicken and grilled onions with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.5 g | 185% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 34.1 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 685 mg | 53% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2477 mg | 53% | |
*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.
