Harissa Chicken Recipe
This harissa chicken is marinated in spicy harissa with lemon, olive oil and spices then flame grilled (or baked) for bold flavor with North African flair.
Servings: 4
Calories: 498kcal
Ingredients
- 1 whole cut-up chicken
- 1/2 cup harissa paste (use my homemade harissa paste recipe)
- 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
Instructions
- Pat the chicken 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 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 for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. (Or bake the chicken at 400 degrees F (204 C) for 35-40 minutes, or until the chicken is cooked through.) Chicken should measure 165 degrees F internally to serve.
- Sprinkle with fresh chopped herbs and chili flakes.
Notes
The chicken is done when they measure 165 degrees F internally. Cooking time can vary, so be sure to check your temperatures.
Heat Factor: Mild-Medium. It will depend on the harissa being used.
Nutrition
Calories: 498kcal | Carbohydrates: 5g | Protein: 36g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 403mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1133IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg