Harissa Lemon Grilled Chicken (Printable Version)
Tender grilled chicken with harissa spice and bright citrus flavors.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Marinade
02 - 3 tbsp harissa paste
03 - 2 tbsp olive oil
04 - 2 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 2 garlic cloves, minced
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1 tsp sea salt
10 - 1/2 tsp black pepper
→ Garnish (optional)
11 - 2 tbsp chopped fresh cilantro or parsley
12 - Lemon wedges
# How to Make It:
01 - In a large bowl, whisk together the harissa paste, olive oil, lemon juice, lemon zest, garlic, cumin, smoked paprika, salt, and black pepper until well combined.
02 - Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor penetration.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Remove chicken from marinade, allowing excess to drip off. Grill for 6–8 minutes per side, or until internal temperature reaches 165°F and juices run clear.
05 - Transfer chicken to a plate, cover loosely with foil, and let rest for 5 minutes to allow juices to redistribute.
06 - Slice and serve garnished with chopped cilantro or parsley and lemon wedges.
# Expert Advice:
01 -
- The harissa and lemon combination creates this incredible depth that tastes like you spent hours mastering complex spice blends
- It's the kind of dish that makes people ask for the recipe before they've even finished their first bite
02 -
- I once rushed the marinating time and the chicken was still good but missing that deep flavor penetration that makes this dish sing
- Letting the chicken rest after grilling is non-negotiable, cutting too early sends all those precious juices right onto your cutting board
03 -
- Chicken thighs stay juicier than breasts and stand up to high heat even better
- Make extra marinade and brush it on during the last minute of grilling for an extra flavor boost