Grilled Harissa Glazed Chicken
This Grilled Harissa Glazed Chicken recipe is a great mix of sweet and spicy, and perfectly cooked on your grill or Blackstone griddle!
Harissa is a Moroccan chili paste/ spread that has a unique blend of hot red peppers and spices.
The spice is not overwhelming, and in this dish the heat is balanced out with the honey and lime juice.
How to Make Grilled Harissa Glazed Chicken
First we will make a sauce from the Harissa, honey, soy sauce, lime juice, cinnamon, cumin, and garlic.
The sauce will be used three ways… a chicken marinade, save some to glaze the chicken as they grill or griddle, and also mix some with mayo for a dipping sauce.
If you can’t find the Harissa spread at your regular store, you can order from Amazon.
Put everything in a bowl and mix together.
Trim the boneless, skinless chicken thighs if needed and put them in a gallon size plastic bag.
Add a few spoonfuls of the Harissa mixture and massage the bag until evenly combined.
Put the chicken and the remaining Harissa mixture in the fridge overnight.
Preheat the grill or Blackstone griddle to medium heat.
As it preheats, make the dipping sauce by combining half cup mayo with a spoonful or two of the Harissa mixture.
Then add the chicken to the grill or griddle (with some cooking oil) and cook for 10 to 12 minutes total, flipping a few times.
Brush the rest of the Harissa mixture on the chicken a few times too as they grill.
Serve Grilled Harissa Glazed Chicken with the dipping sauce and any side dishes you like 🙂
If you like Grilled Harissa Glazed Chicken, you might also like these recipes…
Smoked Lemon Pepper Chicken Thighs
Harissa Chicken Wings
Sweet Chili Grilled Chicken
Grilled Korean Shrimp Skewers
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Grilled Harissa Glazed Chicken
Equipment
- Grill
- Blackstone Griddle
Ingredients
- 3 to 4 pounds boneless, skinless chicken thighs
- 1/2 cup Harissa chili paste (link to order from Amazon in post above)
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 1 teaspoon ground cinnamon
- kosher salt, pepper
- 1/2 cup mayo
Instructions
- Trim the chicken thighs if needed and put them in a gallon size plastic bag.
- In a bowl, whisk together the Harissa paste, honey, soy sauce, lime juice, garlic powder, cumin, cinnamon, kosher salt, and pepper until evenly mixed.
- Put a few spoonfuls of the sauce in the bag with the chicken. Massage the bag until combined, marinate in the fridge over night. Cover the remaining sauce and store in the fridge.
- Put the mayo in another bowl and add a spoonful or two of the Harissa sauce, stir until combined and set aside to serve as a dipping sauce.
- Preheat your grill or Blackstone griddle to medium for several minutes. Add chicken to grill or griddle (with some cooking oil of choice if griddling) and cook 10 to 12 minutes, flipping a few times and brushing the Harissa sauce several times.
- Serve the chicken with the Harissa mayo for dipping.
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