Harissa and Yogurt-Marinated Grilled Chicken
Recipe GLPR8a4b897930d741
Succulent chicken thighs marinated in a vibrant blend of harissa paste, creamy Greek yogurt, and warm spices, then grilled to smoky perfection. This North African-inspired dish delivers bold flavors with a tender, juicy result. Finished with fresh mint for a bright, herbaceous note.
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Ingredients
4 Boneless chicken thighs or drumsticks
2 tablespoons Greek yogurt
2½ teaspoons Harissa paste
3 tablespoons Olive oil
to taste Salt
to taste Black pepper
¼ cup Fresh mint leaves
Directions
In a medium bowl, whisk together the Greek yogurt, harissa paste, and olive oil until well combined. Season the mixture with salt and black pepper to taste.
Place the chicken pieces in a large resealable plastic bag and pour the marinade over them, ensuring all pieces are evenly coated. Seal the bag while removing as much air as possible, then refrigerate for 4 to 8 hours to allow the flavors to fully develop.
Remove the chicken from the refrigerator about 15 minutes before grilling. If using skewers, thread the marinated chicken pieces tightly onto them.
Prepare your charcoal grill by lighting one full chimney of charcoal. Once all the charcoal is lit and covered with gray ash, spread the coals evenly across the entire grate surface.
Place the cooking grate in position, cover the grill, and allow it to preheat for 5 minutes.
Clean and lightly oil the grilling grate to prevent sticking.
Grill the chicken skewers over the hot coals, turning occasionally, until well browned on all sides and the internal temperature reaches 165°F (74°C) at the thickest part, approximately 3–4 minutes per side.
Transfer the cooked skewers to a platter and allow them to rest for 5 minutes before serving. Garnish with fresh torn mint leaves and serve immediately.
