Smoky Harissa Grilled Chicken

Harissa — the fiery North African chilli paste — is one of the great marinade bases. Mixed with honey, cumin, and lemon, it transforms chicken thighs into something smoky, caramelized, and deeply flavored.

Instructions

1. 1
   Make the marinade

   Combine harissa, honey, olive oil, cumin, paprika, lemon juice, and garlic. Season with salt. Score chicken thighs deeply 3 times per side to help marinade penetrate.
2. 2
   Marinate overnight

   Coat chicken thoroughly in marinade. Refrigerate at least 4 hours or overnight.

   Tip: Bring to room temperature 30 minutes before grilling — cold chicken cooks unevenly.
3. 3
   Grill to perfection

   Grill skin-side down on high heat 6–7 minutes without moving until charred and releases cleanly. Flip, cook 7–8 minutes more until internal temperature reaches 74°C.
4. 4
   Rest and make yogurt sauce

   Rest 5 minutes. Mix Greek yogurt with tahini, lemon juice, and a pinch of salt.
5. 5
   Serve

   Arrange over warm flatbreads. Drizzle yogurt sauce generously. Scatter fresh mint and serve with lemon wedges.