Ramadan Recipes: Grilled Harissa Chicken
Grilled Harissa Chicken is a delightful dish popular during Ramadan. This flavorful recipe features succulent chicken pieces marinated in a spicy and aromatic harissa sauce, a blend of chili peppers, herbs, and spices. Originating from North Africa, harissa has a rich history of adding heat and depth to a wide range of dishes. During Ramadan, this mouthwatering chicken recipe is often prepared to break the fast, bringing a burst of flavor to the iftar (evening meal) after a day of fasting.
Whether you're observing Ramadan or simply craving a tasty and zesty meal, Grilled Harissa Chicken is a fantastic choice to try.
This article was previously published on UAE Moments. To see the original article, click here
Ingredients
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- 5 Minutes
- 4 Serving
- 296 Calories
- 1 ½ pounds boneless skinless chicken thighs (5-6 thighs)
- Kosher salt
- ¼ cup harissa paste homemade or store-bought
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves grated or minced
- 1 lemon zested and juiced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- freshly cracked black pepper
- Fresh dill (optional)
Grilled Chicken Harissa
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Method & Directions
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- 15 Minutes
- Prepare the Marinade
تم نسخ الرابطBegin by adding the seasonings for the marinade to a bowl. Mix to combine.
- Mix the Marinade
تم نسخ الرابطThoroughly mix the ingredients in the bowl to combine all the seasonings into a flavorful marinade.
- Marinate the Chicken
تم نسخ الرابطAdd the chicken thighs to the marinade and coat them well, ensuring they're evenly covered. Allow the chicken to sit in the marinade for some time to let the flavors develop.
- Fire Up the Grill
تم نسخ الرابطPlace the thighs on a hot grill.
- Grill the Chicken
تم نسخ الرابطPlace the marinated chicken thighs on the hot grill. Cook them on both sides until they're browned and cooked through, creating delicious Grilled Harissa Chicken.
Don’t marinate the chicken for too long. Because there is acid in the marinade, don’t let the chicken sit for more than a couple of hours, or the chicken can become tough. The marinade is rich, so it only requires 15 minutes to an hour.
Bring the chicken to room temperature before adding it to the grill. Adding cold chicken to a hot grill pan can result in a tough texture. Because the marinade time is less than 1 hour, you can leave the chicken at room temperature to marinate.
Preheat your grill before adding the chicken. This results in those lovely grill marks and helps to cook the thighs through evenly. It also makes it easier to flip the chicken as it is less likely to get stuck to the grates. You should allow the grill 15 minutes to properly heat up.
Close the grill or use a lid when grilling the chicken. This allows the chicken to cook more evenly all around instead of charring on the outside before the inside is thoroughly cooked. If you’re using a grill pan, use a lid.