I remember the first time I tasted Harissa Chicken. It was at a bustling Moroccan market in Marrakech, where the air was thick with the aroma of exotic spices. I was traveling with a group of friends, and our guide led us to a tiny, unassuming stall that was renowned among locals. As we took our seats, the vendor, with a twinkle in his eye, presented us with a plate of grilled chicken, its surface glistening with a vibrant, fiery red paste.
The first bite was an explosion of flavors—smoky, spicy, and tangy, with just the right amount of heat. It was unlike anything I’d ever experienced. The blend of Harissa paste, garlic, and fresh lemon juice created a symphony of taste that danced on my palate. As we savored each bite, the vendor shared his story—one of tradition, passion, and family, which made the meal even more memorable.
Inspired by this culinary adventure, I brought the recipe home, eager to recreate that magic in my own kitchen. My version of Harissa Chicken has become a family favorite—a dish that brings a touch of Moroccan warmth to our dining table. It’s incredibly easy to prepare, with just a handful of spices and a quick grilling technique that captures the essence of Moroccan street food.
The beauty of this Harissa Chicken lies in its simplicity and versatility. Whether you’re hosting a summer barbecue or preparing a cozy weeknight dinner, this recipe is sure to impress. The marinade infuses the chicken with a rich, aromatic flavor that’s both bold and comforting. And while the recipe is straightforward, the result is nothing short of spectacular.
So gather your ingredients, fire up the grill, and let the flavors of Morocco transport you to a lively market in Marrakech. Enjoy this dish with a side of couscous or a fresh salad, and you’ll have a meal that’s not just delicious but also steeped in the magic of travel and tradition.
Making Moroccan Harissa Grilled Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup Harissa paste
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1/2 red onion, finely chopped
Directions
- Heat your grill to a medium-high setting, aiming for a temperature between 400-450°F.
- Pat the chicken breasts dry with paper towels and transfer them to a large bowl.
- In a small bowl, combine the salt, black pepper, cumin, coriander, smoked paprika, and cayenne pepper. Rub this spice mixture evenly over the chicken breasts.
- In another bowl, mix together the minced garlic, chopped red onion, Harissa paste, lemon juice, and olive oil. Coat the spiced chicken with this mixture, ensuring it’s thoroughly covered.
- Allow the chicken to marinate for 30 minutes to enhance the flavor.
- Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F.
- Once cooked, let the chicken rest for a few minutes before serving.
Storing Suggestion
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cooked chicken for up to 3 months. Thaw frozen chicken in the refrigerator overnight before reheating.
Cooking Tips
For a spicier kick, adjust the amount of cayenne pepper to taste. If you don’t have Harissa paste, a mix of chili paste and ground cumin can be used as a substitute.
Serving Suggestions
Serve the Harissa chicken with a side of couscous or a fresh salad for a complete meal. Garnish with fresh cilantro or parsley for added flavor and color. A side of tzatziki or yogurt sauce complements the spiciness well.
Ingredient Substitutions
If Harissa paste is not available, you can use a combination of chili paste and a bit of paprika. For a milder version, reduce the amount of cayenne pepper or omit it entirely.
Seasonal Variations
In summer, pair the grilled chicken with seasonal vegetables like zucchini and bell peppers. In fall, consider serving with roasted root vegetables or a warm grain salad.
Allergen Information
This recipe contains no common allergens but check the Harissa paste label for any potential allergens. For gluten-free needs, ensure the Harissa paste is gluten-free.
FAQ:
How can I adjust the spice level of the Harissa chicken?
To increase the spice level, add more cayenne pepper or extra Harissa paste. For a milder version, reduce or omit the cayenne pepper.
Can I use bone-in chicken instead of boneless breasts?
Yes, bone-in chicken can be used. Adjust the cooking time to 10-12 minutes per side, or until the internal temperature reaches 165°F.
What can I serve with Harissa chicken?
Harissa chicken pairs well with couscous, rice, or a fresh salad. You can also serve it with roasted vegetables or pita bread.
Can I prepare the chicken in advance?
Yes, you can marinate the chicken up to 24 hours ahead of time. Store the marinated chicken in the refrigerator until ready to grill.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F. The chicken should also be opaque and the juices should run clear.
Can I cook the chicken in the oven instead of on the grill?
Yes, you can bake the chicken at 375°F for 25-30 minutes or until the internal temperature reaches 165°F. For a grill-like finish, broil the chicken for a few minutes after baking.
Moroccan Famous Harissa Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1 teaspoon coriander
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup Harissa paste
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1/2 red onion finely minced
Instructions
- Preheat your grill to medium-high heat, aiming for 400-450°F.
- Pat the chicken breasts dry and place them in a large mixing bowl.
- In a small bowl, mix together the salt, black pepper, cumin, coriander, paprika, and cayenne pepper. Rub this spice blend over the chicken breasts until fully coated.
- In another bowl, combine the minced garlic, red onion, Harissa paste, lemon juice, and olive oil. Pour this mixture over the seasoned chicken, ensuring each piece is well-coated.
- Let the chicken marinate for 30 minutes to absorb the flavors.
- Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F.🌡️
- Once done, remove the chicken from the grill and let it rest for a few minutes before serving.
- Enjoy your flavorful Harissa Chicken!
