Grilled Harissa Chicken Legs
A recipe for chicken legs that are marinated in spicy harissa, lemon juice and plenty of seasonings, then grilled to perfection. They’re crispy skinned and very juicy. My favorite way to grill chicken legs.
Now that I have my new batch of Homemade Harissa Chili Paste in hand, I’ve been going crazy spicing everything up with it. I can’t help myself. I love the stuff!
It’s so MASSIVE on the flavor scale – not spicy, but just DANG. It will seriously add some BOOM to your food.
Like this recipe – Grilled Harissa Chicken Legs. Yes!
Chicken legs might not sound that exciting to some, but when they have been rubbed down and marinated in this mixture of harissa, olive oil, lemon juice and extra spices, they truly astound. Don’t just take my word for it. Read Patty’s Perspective below.
She LOVES these! And to be honest, they’re basically the best grilled chicken legs I’ve ever had. Good thing I can make them again any time I want!
So let’s talk about how to make them.
How to Grill Chicken Legs with Harissa Marinade – The Recipe Method
First, pat the chicken legs dry and set them into a plastic bag or a large bowl.
Pour your harissa, olive oil, lemon juice and seasonings to a food processor and process it until it is nicely combined. You can use a blender for this. It should be fairly thick but not too thick, enough to let it stick to the chicken legs.
Rub the chicken legs down with the marinade. Really get it in there, rubbing it into the skins and even under the skins if you can manage.
It will look like this.
Cover the chicken or seal the bag and set it into the refrigerator to marinate for a couple hours. Overnight is great if you can plan for it.
Next, oil your grill grates and fire it up to medium heat. Grill the chicken legs for 35-40 minutes each, flipping every 5 minutes or so to avoid burning. The skins will get nice and crispy.
The chicken legs are done when they measure 165 degrees F internally.
To finish them, serve them onto a serving plate and sprinkle them with fresh herbs and spicy chili flakes. A bit of fresh lemon juice would be nice, too!
These are incredible! I can’t wait to make another batch! So PERFECT for summertime grilling.
Flipping or turning the chicken legs as they grill is very important, so be sure to follow this method. It will help keep the marinade on the chicken from burning and charring.
You can close the grill lid to speed up cooking a bit, but don’t forget to turn them.
Keep a meat thermometer handy to measure the internal temperatures to make sure they are cooked through. As they are chicken on the bone, however, grilled chicken legs are pretty forgiving. If you overcook them a little bit, they’ll still be rather juicy and flavorful.
When I think of chicken legs, I think of something that is fried from some catering company. Not so great. These are SO much better. They’re crispy from the grill and really flavorful. I want chicken legs like this now every time.
Try Some of These Other Grilling Recipe Ideas
- Grilled Buffalo Shrimp
- Grilled Pork Chops with South Carolina Mustard BBQ Sauce
- Grilled Salmon with Honey-Sriracha Sauce
- Grilled Steakhouse Burgers
- Grilled Peri Peri Chicken Wings
- Peri Peri Chicken Legs
Do You Love Harissa? Try Some of These Other Popular Recipes with Harissa
- Colossal Grilled Shrimp with Harissa Marinade
- Homemade Harissa Chili Paste
- Harissa Rubbed Grilled Chicken Wings
- Harissa Rubbed Baked Chicken Breasts
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! — Mike H.
- 10 chicken legs
- ¼ cup harissa
- Juice from 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon spicy chili flakes
- 1 teaspoon oregano
- 1 teaspoon nutmeg
- Salt and pepper to taste
- Fresh herbs and extra spicy chili flakes for serving
Pat the chicken legs dry and set them into a plastic bag or a large bowl.
Add the harissa, lemon juice, olive oil and seasonings to a food processor and process until smooth. Pour it into the bag or bowl with the chicken.
Rub the chicken legs down with the harissa marinade. Really rub it into the skins.
Cover and set the chicken into the refrigerator for at least 2 hours. Leaving them overnight will result in more developed flavor.
Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
Sprinkle with fresh chopped herbs and chili flakes.
Makes 10 chicken legs.
Heat Factor: Mild-Medium. It will depend on the harissa being used. Try this Homemade Harissa Chili Paste that has little heat but HUGE flavor.