Spicy, sweet, tangy—this Harissa Chicken Bowl is like a flavor-packed rollercoaster. I stumbled upon harissa at a farmer’s market last summer, and let me tell you, it’s been a game-changer in the kitchen ever since. Think of it as the culinary equivalent of a cozy sweater on a crisp fall day—comforting, but with a surprising kick that keeps you coming back for more.
Steps
- Dry the chicken thighs using a paper towel and season both sides with kosher salt.
- In a mixing bowl, combine the chicken with minced garlic, sliced onions, spices such as coriander, black pepper, smoked paprika, cumin, and cayenne, and a few tablespoons of harissa paste.
- Add freshly squeezed lemon juice and a generous amount of extra virgin olive oil to the bowl, mixing until the chicken is well coated.
- Preheat an outdoor grill or an indoor griddle to medium-high heat, making sure the cooking surface is lightly oiled to prevent sticking.
- Grill the chicken thighs for 6 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit as measured by an instant-read thermometer.
- Optionally, if time allows, marinate the seasoned chicken in the refrigerator for 30 minutes to 2 hours for enhanced flavor, but it can be grilled immediately if necessary.
Ingredients
- 8 boneless, skinless chicken thighs (approximately 2 pounds)
- Kosher salt
- 10 large garlic cloves, minced
- ½ red onion, sliced
- 1½ teaspoons coriander
- 1½ teaspoons black pepper
- 1 teaspoon smoked paprika (or substitute with sweet paprika)
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper (adjust to taste)
- 5 to 6 tablespoons homemade harissa paste (or store-bought, adjust to taste)
- Juice of 1 lemon
- Generous drizzle of extra virgin olive oil
Nutritional Values
Calories: 1236kcal | Carbohydrates: 34.4g | Protein: 180g | Fat: 38.4g | Saturated Fat: 9.6g | Polyunsaturated Fat: 8.8g | Monounsaturated Fat: 13.6g | Trans Fat: 0.16g | Cholesterol: 858.4mg | Sodium: 1823.2mg | Potassium: 2840.8mg | Fiber: 5.6g | Sugar: 12.8g | Vitamin A: 2182.4IU | Vitamin C: 27.2mg | Calcium: 203.2mg | Iron: 10.4mg
FAQ
- What is Harissa?
- Harissa is a flavorful North African chile paste originating from Tunisia. It is typically made from dried red chiles, garlic, citrus, extra virgin olive oil, and warm spices like cumin, coriander, and caraway seeds.
- Can I use store-bought harissa paste for this recipe?
- Yes, store-bought harissa paste can be used. However, it tends to be saltier and spicier, so it’s best to start with a smaller amount and adjust to taste.
- Do I need to marinate the chicken before grilling?
- While marinating the chicken can enhance the flavors, it’s not necessary. The recipe is designed to be quick, and the chicken will still taste delicious even if you skip the marinating step.
- What are some good side dishes to serve with grilled harissa chicken?
- Grilled harissa chicken pairs well with quick couscous and salads such as cucumber radish salad or a Mediterranean bean salad. It also complements baked zucchini, grilled vegetables, or roasted cauliflower.
- How should I cook the chicken?
- The chicken can be cooked on an outdoor grill or an indoor griddle/skillet over medium-high heat. Cook for about 6 to 7 minutes on each side, ensuring the internal temperature reaches 165 degrees Fahrenheit.
Tips
- Try Homemade Harissa: For the best flavor, consider making your own harissa paste. It can be prepared in advance and stored in the fridge, offering a milder and more balanced taste compared to many store-bought versions, which tend to be saltier and spicier.
- Adjust the Spice Level: If you opt for store-bought harissa, start with a smaller amount and adjust to taste, as these can vary significantly in spice and saltiness.
- Marinating Option: If time permits, allow the chicken to marinate in the harissa paste and spices for 30 minutes to 2 hours for enhanced flavor. However, if you’re short on time, you can still proceed with grilling immediately, and the chicken will be delicious.
- Grilling Tips: Ensure your grill or indoor griddle is preheated to medium-high heat and lightly oil the grates to prevent sticking. Cook the chicken until the internal temperature reaches 165 degrees Fahrenheit for perfectly done chicken thighs.
Equipment
- Outdoor grill or indoor griddle/skillet – If you don’t already own one, these are essential for grilling the chicken.
- Instant-read thermometer – Useful for ensuring the chicken is cooked to the correct internal temperature.
