Harissa Marinated Grilled Chicken Recipe

Name: Harissa Marinated Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers; 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons fennel seeds; 2 teaspoons caraway seeds; 4 red dried chiles, seeds left inside; 3 garlic cloves, smashed and finely chopped; 1/4 cup tomato paste; 1/2 cup extra-virgin olive oil; Kosher salt; 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

Servings: persons

2 red bell peppers
1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons caraway seeds
4 red dried chiles, seeds left inside
3 garlic cloves, smashed and finely chopped
1/4 cup tomato paste
1/2 cup extra-virgin olive oil
Kosher salt
1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs

1
Put the red peppers on the grill and char them until they are black on all sides.
2
Put the peppers in a bowl and cover with plastic wrap.
3
When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds.
4
Coarsely chop and reserve.
5
This can totally be done ahead.
6
Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic.
7
Grind all the spices into a coarse powder in a spice grinder.
8
Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize.
9
Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste.
10
Puree until the mixture is smooth.
11
Add 1/4 cup of the olive oil and pulse to combine.
12
Add in another 1/4 cup of olive oil and pulse again.
13
Season with salt, to taste, if needed.
14
Store in an airtight container.
15
Chicken:
16
Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator.
17
Preheat the grill to medium.
18
Put the chicken on the grill and grill for 8 to 10 minutes on each side.
19
You may have to move the chicken around, or flip it over a couple of times to prevent burning.
20
You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy!
21
Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
22
Cook's Tip: Make a big batch of this and it can live in the refrigerator for a long time and can be used for lots of different stuff.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 red bell peppers, 1 tablespoon cumin seeds, 2 teaspoons coriander seeds, 2 teaspoons fennel seeds, and more.

Yes, Harissa Marinated Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harissa Marinated Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions