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.
Harissa Chicken
Ingredients
Chicken
- 1 Whole Chicken Spatchcocked
Harissa Paste
- 22.5 ml Olive Oil (For Chillies)
- 25 Long Red Chillies
- 8 g Ground Cumin
- 4 g Ground Coriander Seed
- 1 g Ground Caraway Seed
- 5 Garlic Cloves Crushed
- 8 g Smoked Paprika
- 1 Lemon Juiced
- 15 ml Apple Cider Vinegar
- 20 g Tomato Paste
- 60 ml Olive Oil
- 100 g Unsalted Butter Cubed
- 2 Lemon or Limes
Spiced Yogurt
- 320 g Natural Greek Yogurt
- ½ Cucumber Grated and Squeezed
- 5 g Coriander (Cilantro) Chopped
- 4 g Smoked Paprika
- 4 g Turmeric
- 2 g Ground Cumin
- 2 g Cayenne Pepper
- ½ Lemon Zest & Juice
- Salt & Pepper To Taste
Method
- Pat the chicken dry, remove the gizzards (if applicable), and let it sit out of the fridge for 1 ½ hours. Remove the backbone, flip breast side down, and push firmly to crack the bone and open it flat. Pat dry again.
- Heat the BBQ to maximum. Toss the chillies with olive oil and salt, grill 10-12 minutes until charred and soft, then cool.
- Deseed the chillies if you want it milder, then blend with the remaining harissa ingredients (except the butter) to a thick paste. Season to taste.
- Rub the chicken with half the harissa, working some under the skin, then drizzle with the reserved oil and season. Grill breast side up 10 minutes, flip 5 minutes, then move to indirect heat with the lid down for 35-40 minutes until it hits 70°C (158°F) internally. Rest 5-10 minutes, tented loosely in foil.
- Melt the remaining harissa paste with the butter in a saucepan to make the sauce, season, and set aside.
- Whisk together the spiced yogurt ingredients, season, and refrigerate until serving.
- Spread the yogurt on a platter, top with the chicken, drizzle with the harissa butter sauce, and garnish with coriander and lime wedges.
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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