Grilled Harissa Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Harissa paste: A spicy, aromatic paste that adds depth and heat.

Olive oil: Helps to coat the chicken and adds a rich flavor.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a mild heat and earthiness.

Garlic: Freshly minced for a pungent, savory note.

Lemon juice: Adds a bright, zesty contrast to the spicy harissa.

When marinating the chicken thighs, make sure to massage the harissa paste mixture thoroughly into the meat, getting under the skin as well. This ensures that the flavors penetrate deeply, resulting in a more flavorful and juicy grilled chicken.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and still retain moisture, though they may lack the crispy skin texture.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• harissa paste - Substitute with sriracha sauce: Sriracha provides a similar level of heat and tanginess, though it lacks the complex spices of harissa.

• harissa paste - Substitute with red curry paste: Red curry paste offers a different but equally complex flavor profile with a good amount of heat.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil also has a high smoke point and provides a subtle, buttery flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami depth, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, often considered more nuanced than table salt.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, making the dish spicier.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor, though it is less pungent and more convenient.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and brightness, though with a slightly different citrus flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tanginess and acidity, adding a slight fruity note.

• Allow the grilled chicken thighs to cool completely at room temperature before storing.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the chicken in the refrigerator for up to 3-4 days to maintain freshness and flavor.
• For longer storage, consider freezing the chicken thighs. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
• Label the container with the date to keep track of how long the chicken has been stored.
• When ready to use, thaw the chicken thighs in the refrigerator overnight.
• Reheat the chicken in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.
• To maintain the juiciness, consider adding a splash of chicken broth or olive oil when reheating.
• Pair the reheated grilled harissa chicken thighs with fresh vegetables or a side of rice for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken thighs on a baking sheet lined with aluminum foil.
  3. Cover the chicken with another piece of foil to retain moisture.
  4. Heat for about 20 minutes or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil in the last 5 minutes to crisp up the skin.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the chicken thighs in the skillet, skin-side down.
  3. Cover the skillet with a lid to trap steam and heat for about 5-7 minutes.
  4. Flip the chicken and heat for another 5 minutes or until warmed through.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket, making sure they are not overcrowded.
  3. Heat for about 5-7 minutes, flipping halfway through.
  4. Check that the internal temperature reaches 165°F (74°C) before serving.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken thighs on the grill, skin-side down.
  3. Grill for about 5 minutes on each side, or until heated through and the skin is crispy.
  4. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Mixing bowl: Use this to combine the harissa paste, olive oil, salt, black pepper, minced garlic, and lemon juice to create the marinade.

• Tongs: Essential for flipping the chicken thighs on the grill to ensure even cooking.

• Grill: Preheat this to medium-high heat for cooking the chicken thighs.

• Meat thermometer: Use this to check if the chicken thighs have reached an internal temperature of 165°F, ensuring they are fully cooked.

• Cutting board: Handy for resting the chicken thighs after grilling.

• Knife: Useful for mincing the garlic cloves.

• Measuring spoons: Needed to measure out the harissa paste, olive oil, salt, black pepper, and lemon juice accurately.

• Basting brush: Optional, but can be used to apply extra marinade to the chicken thighs while grilling.

Prepare the marinade ahead: Mix the harissa paste, olive oil, salt, black pepper, minced garlic, and lemon juice the night before to save time.

Use a resealable bag: Place the chicken thighs and marinade in a resealable bag for easy coating and cleanup.

Preheat the grill: Start preheating the grill while the chicken marinates to streamline the process.

Batch cooking: Grill extra chicken thighs and store leftovers for quick meals throughout the week.