Grilled Lemon Harissa Chicken
Elevate your grilling game with this bold and flavorful Grilled Lemon Harissa Chicken recipe! Juicy, bone-in chicken thighs are marinated to perfection in a zesty blend of smoky harissa paste, fresh lemon juice, and aromatic spices like smoked paprika and cumin, creating a dish that’s bursting with Mediterranean and North African-inspired flavors. The smoky char from the grill enhances the tender, spice-infused chicken, while a garnish of fresh parsley and a squeeze of lemon add brightness to every bite. Ready in just over 30 minutes (plus marinating time), this recipe is perfect for weeknight dinners, backyard barbecues, or meal prep. Pair it with a crisp salad, fluffy rice, or grilled vegetables for a complete, satisfying meal. Whether you’re a fan of bold spices or simply looking to try something new, this grilled lemon harissa chicken will leave your taste buds delighted!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Harissa paste
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Kosher salt
- 0.5 teaspoon Cracked black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 slices Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the harissa paste, lemon juice, lemon zest, olive oil, minced garlic, smoked paprika, ground cumin, kosher salt, and cracked black pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour, or up to 8 hours for extra flavor.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken thighs skin-side down on the preheated grill.
Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (measured with a meat thermometer). Adjust cooking time as needed depending on the size of the chicken pieces.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley and serve with lemon wedges on the side. Pair with a fresh salad, rice, or grilled vegetables for a complete meal.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1603 mg | 34% | |
*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.
