Grilled Harissa Chicken Thighs

Harissa paste is a North African spicy red sauce which packs a ton of flavour and is used to create a spicy marinade and sauce for the chicken thighs.

Grilled Harissa Chicken Thighs

Harissa paste is a North African spicy red sauce which packs a ton of flavour and is used to create a spicy marinade and sauce for the chicken thighs.

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Grilled Harissa Chicken Thighs

Prep Time

40 min

Total Time

1 hour 20 min

Serves

4–6 people

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Ingredients

8 pieces skin on, bone in chicken thighs

1/3 cup extra virgin olive oil

Juice of 1 lemon

4 garlic cloves, minced

2 tbsp minced yellow onion

1 ½ tbsp Harissa paste

1 ½ tbsp tomato paste

4 peaches, halved

Olive oil

Instructions

Whisk together sauce ingredients (olive oil, lemon juice, garlic cloves, onion, harissa paste and tomato paste) and set 1/3 cup sauce aside.
On a baking sheet or in a container, season both sides of chicken thighs with kosher salt and then pour over the remaining marinade, marinating chicken at room temperature for 20-30 minutes.
Halve peaches and brush with extra virgin olive oil and set aside on a baking sheet.
Heat up the grill to medium heat, about 400F-425F.
Place chicken skin side down and cook for 5 minutes, then flip and cook another 5 minutes. Continue to cook chicken, flipping every 4-5 minutes for a total of 25-30 minutes until an internal temperature of the chicken reads 165F.
Remove chicken from grill and let rest.
While chicken is resting, grill the peaches for about 5-8 minutes.
Serve chicken and peaches on a bed of greens with your choice of grain (we like arugula and whole wheat couscous) and drizzle the remaining sauce onto the chicken thighs.

TIPS

You can also make this recipe with boneless, skinless chicken thighs but they will need much less cooking time so just watch them carefully on the grill.
Serving Options: Choice of grains, Arugula with lemon juice and olive oil