Grilled Harissa Chicken Recipe
This harrissa chicken recipe is juicy and spicy with chicken marinated in harissa, lemon juice and plenty of seasonings, then grilled to perfection.
- 10 chicken legs
- ¼ 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
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.
Calories: 311kcal | Carbohydrates: 2g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 216mg | Potassium: 306mg | Vitamin A: 460IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 1.2mg