Grilled Harissa Chicken

5 from 1 vote

A bold and smoky grilled chicken recipe made with harissa paste, lemon, garlic, and warm spices. Easy to make, full of flavor, and perfect for summer grilling—or cook it in the oven broiler or air fryer year-round. See the post for serving suggestions if needed.

Prep Time10

Cook Time12

Marinating time8

Total Time8 22

Course: Dinner, Entree, Main Course

Cuisine: Mediterranean

Servings:

Calories: 333kcal

Author: Sally Cameron

Equipment

6 Bamboo skewers or a grill basket

Ingredients

¼ cup olive oil
3 tablespoons harissa paste mild, hot, or combo
2 tablespoons fresh lemon juice
2 large garlic cloves chopped finely or zested
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon sea salt
1 ½ pounds boneless skinless chicken breast

Instructions

Make the marinade

For the marinade, add olive oil, harissa paste, lemon juice, garlic, and spices to a blender and blend until smooth. Alternatively, whisk together in a medium bowl until smooth.

Marinate the chicken

Cut chicken breasts into large chunks, about 1 ½" pieces. Reserve 2-3 tablespoons of the marinade to glaze the chicken after grilling. Pour the rest over the chicken and toss to coat evenly. Cover and refrigerate for 8 hours or overnight.

Bring to room temp

Remove the chicken from the refrigerator about 1 hour before grilling to take the chill off for more even cooking. Soak the bamboo skewers for 30 minutes, then dry and coat with avocado spray.

Prep to grill

Preheat your grill on high heat. Once hot, reduce the heat to medium. Clean and oil the grill grates well to prevent sticking. Line a quarter sheet baking tray with plastic wrap. Drain marinade from chicken and arrange chunks on the skewers. Give the chicken a quick spray of the avocado oil as well to prevent sticking.

Grill chicken

Grill chicken skewers about 8 minutes turning once part way through to create crosshatch grill marks. Turn skewers and cook another 2–3 minutes, or until the chicken reaches 165°F. If you are using chicken thigh, grill to 175°F.
Remove from the grill and brush with the reserved clean marinade for extra color and flavor. Ready to serve.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, be sure to label and date.

Reheat gently in a non-stick skillet or microwave until heated through on lower power, or enjoy cold in salads or wraps. We use them chopped in tacos!

Freeze: You can freeze grilled harissa chicken for up to 2 months. Let it cool completely, then wrap tightly and freeze in portions. Thaw overnight in the fridge before reheating.

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