Harissa Chargrilled Chicken
Chargrilled chicken marinated in harissa paste. This juicy, smoky chicken is packed with flavour. Paired with the spiced yogurt, this harissa chicken recipe will make your mouth water. This recipe is the perfect recipe to impress someone or to have on any occasion.
Ingredients
Chicken
- 1 - Whole Chicken, Spatchcocked
Harissa Paste
- 1 ½ Tbsp (30ml) - Olive Oil (For Chillies)
- 25 - Long Red Chillies
- 2 tsp (6g) - Ground Cumin
- 1 tsp (3g) - Ground Coriander Seed
- ½ tsp (1g) - Ground Caraway Seed
- 5 - Garlic Cloves, Crushed
- 2 tsp (6g) - Smoked Paprika
- 1 - Lemon, Juiced
- 1 Tbsp (20ml) - Apple Cider Vinegar
- 1 Tbsp (20g) - Tomato Paste
- ¼ Cup (60ml) - Olive Oil
- 100g (3.5oz) - Unsalted Butter, Cubed (For Sauce)
- 1-2 - Lemon or Limes, Garnish, These Can Be Grilled
Spiced Yogurt
- 1 ½ Cups (320g) - Natural Greek Yogurt
- ½ - Cucumber, Grated and Squeezed
- 5g (0.2oz) - Coriander (Cilantro), Chopped
- 1 tsp (3g) - Smoked Paprika
- 1 tsp (3g) - Turmeric
- ½ tsp (1.5g) - Ground Cumin
- ½ tsp (1.5g) - Cayenne Pepper
- ½ - Lemon, Zest & Juice
- Seasoning To Taste
Instructions
- Pat the whole chicken dry and remove any gizzards. Allow it to sit out of the fridge for 1 ½ hours. Remove the backbone from the chicken, flip it over, breast side down, and push it down to crack the bone and open the chicken up. You can ask your butcher to do this if you don’t want to. Pat the chicken dry again.
- Heat BBQ to maximum temperature. Add the chillies to a bowl and drizzle with olive oil and salt. Mix to combine. Grill the chillies on the BBQ for 10-12 minutes or until lightly charred and soft. Remove and let cool.
- Remove the stem from the chillies and deseed (optional). Add the chillies to a blender with the remaining harissa ingredients except the butter. Blend well to create a thick paste. Season to taste.
- Rub the chicken with half of the harissa paste, reserving the other half. If you can, also rub some harissa paste underneath the chicken skin. Drizzle with 1 ½ Tbsp (30ml) olive oil and season with salt.
- Place the remaining harissa paste into a saucepan over medium heat and add the unsalted butter. Whisk to combine and melt the butter through the Sauce. Check seasoning and remove from heat.
- Place the chicken breast side up on the hot BBQ and cook for 10 minutes. Flip the chicken and grill the breast side down for 5 minutes. Baste with harissa often. Transfer the chicken onto a baking tray that fits your BBQ and turn off one side of the BBQ. Cook the chicken on the cooler side with the lid down for 35-40 minutes or until an internal temperature of 70℃ - 158℉. Remove and allow the chicken covered in foil to rest for 5-10 minutes.
- To make the spiced yogurt. Add all the ingredients into a mixing bowl and whisk together. Check seasoning and store in the fridge until ready to serve.
- Spread a generous amount of the spiced yogurt on a platter. Lay over the harissa chicken and drizzle over the harissa butter sauce. Garnish with coriander and lime wedges. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Harissa Chargrilled Chicken Storage Instructions
If you wish to store any leftovers, this harissa chargrilled chicken can be placed in the fridge for up to 3 days and in the freezer for up to 2 months. Thaw overnight before reheating.
Harissa Chargrilled Chicken Reheating Instructions
This harissa chargrilled chicken can be reheated in many ways. If you wish to heat it how it is, it can be done in a pan over medium-high heat for 2 minutes and then into an oven at 180.c – 350.f for 12 minutes or until hot in the centre. This chicken is perfect for shredding and used in pasta, pizza, sandwiches and salads.
Watch How To Make The Recipe
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