Harissa Chicken Thighs

Jamie Purviance

Difficulty: Medium
Fuel Type:
  • People

    Serves 4

  • Prep Time

    20 mins

  • Marinating Time

    1 to 24 h

  • Grilling Time

    1 h


the Ingredients

Harissa Chicken 1


  • Completed step 2 large red bell peppers
  • Completed step 3 garlic cloves
  • Completed step ¼ cup extra virgin olive oil
  • Completed step 1 tablespoon harissa paste (or red chili sauce, such as Sambal Olek)
  • Completed step 1 tablespoon fresh lemon juice
  • Completed step 1 teaspoon finely grated peeled ginger
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon ground cinnamon
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 8 bone-in chicken thighs with skin
  • Completed step kosher salt
  • Completed step Freshly ground black pepper
  • Completed step Lemon wedges for serving

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere



  • Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • Brush the cooking grates clean. Grill the bell peppers over direct medium-high heat, with the lid closed, until blackened all over, about 20 minutes, turning every 5 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 to 15 minutes.
  • Cut away the stem and core from each pepper, then slit each pepper lengthwise and remove the seeds and membranes. Peel away and discard the charred skin. Transfer the pepper to a food processor. Add the remaining marinade ingredients and process until smooth. Set aside a scant (¼ cup) for basting.
  • Arrange the chicken in a baking dish. Pour the remaining marinade over the chicken, rub some of the marinade between the skin and thighs and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  • Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  • Grill the chicken, skin side up, over indirect medium heat, with the lid closed, until golden brown, about 30 minutes. Move to direct medium heat and continue to cook until the skin begins to crisp and an instant-read thermometer inserted into the thickest part of the chicken (not touching bone) registers 165°F, 6 to 10 minutes, turning occasionally and brushing with some of the reserved marinade. Remove from the heat and lightly season with salt and black pepper. Rest indoors for 3 to 5 minutes. Serve with lemon wedges.

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