Harissa Grilled Chicken Thighs

5 from 5 votes

Let's grill chicken thighs with harissa and garlic! Learn how to prepare grilled chicken thighs that are juicy and delicious with my tips and tricks.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean, middle eastern

Servings:

Calories: 331kcal

Using a sharp knife, cut a few slits on each chicken thigh. This is to make sure they cook through completely.
Place the chicken thighs in a large bowl and add the harissa, minced garlic, lemon juice, olive oil, paprika and oregano. Mix to combine and make sure all the pieces are coated with the marinade. Cover and marinate for at least 4 hours up to overnight.
When ready to grill, place the chicken out of the fridge so it comes to room temperature. Heat the grill to two-zone heating, meaning have all the coals on one half of the grill and keep the other half empty. If using a gas grill, turn on the heat on the two ends of the grill and keep the heat in the middle of the grill off.
Place the thighs on direct heat and grill for 5 minutes on each side to get a nice sear on both sides. Then move to the indirect heat for 30 minutes until the internal temperature is 175F.

You can use boneless skinless chicken thighs in this recipe. If you go down this route, cooking times will be shorter.
Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in a pan or in the oven at 300 degrees F for 15 minutes.
You can freeze the marinated chicken thighs for up to 3 months. Let them thaw in the fridge, bring them to room temperature and then grill.