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Kosher Nexus
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Harissa Grilled Chicken

Ingredients

  • 1/2 cup harissa

  • 6 Tbsp. fresh lemon juice

  • 1 Tbsp. extra-virgin olive oil, plus more for grill

  • 1 1/2 tsp. ground cumin

  • 1 1/2 tsp. kosher salt

  • 1 1/2 tsp. smoked paprika

  • 1 tsp. ground coriander

  • 2 lb. skinless, boneless chicken thighs

  • 2 Tbsp. fresh cilcuantro, cut into wedgesroughly chopped

  • 1 lemon, cut into wedges

Directions

    1. Step 1In a large bowl, stir harissa, lemon juice, oil, cumin, salt, paprika, and coriander. Pour ⅓ cup marinade into another container and set aside. Add chicken to remaining marinade and toss to coat. Cover and refrigerate at least 45 minutes or up to 2 hours.
    2. Step 2Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
    3. Step 3Remove chicken from marinade and grill, turning once and brushing with reserved ⅓ cup marinade, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes (these thighs are very forgiving; you can continue to grill until fat renders and thermometer registers 175° to 180°, if desired).
    4. Step 4Transfer chicken to a plate and sprinkle with cilantro. Serve with lemon wedges alongside.