Yogurt Marinated Chicken with Harissa and Garlic Recipe
This Yogurt Marinated Chicken with Harissa and Garlic offers a flavorful, tender grilled chicken dish infused with smoky and spicy North African flavors. Marinated in a blend of Greek yogurt, harissa paste, and aromatic spices, the chicken becomes moist and delicious, perfect for kebabs or grilling directly. A perfect recipe for a smoky, tangy meal that pairs well with salads, rice, or flatbreads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: North African
Ingredients
Chicken
- 2 lbs boneless skinless chicken thighs or breast
Marinade
- 1 cup full-fat Greek yogurt
- 1/4 cup harissa paste
- 3 tbsp olive oil
- 1/2 lemon – zest and juice
- 3 cloves garlic – grated
- 2 tsp ground cumin
- 2 tsp turmeric
- 2 tsp smoked paprika
- 1 tbsp kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Marinade: In a medium bowl, combine Greek yogurt, olive oil, harissa paste, lemon zest and juice, grated garlic, ground cumin, turmeric, smoked paprika, kosher salt, and freshly cracked black pepper. Mix well until fully incorporated.
- Marinate the Chicken: If using skewers, cut the chicken into large bite-sized pieces about 2 inches each. Add the chicken pieces to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 3 hours, preferably up to 25 hours for maximum flavor and tenderness.
- Prepare Skewers: Remove chicken pieces from the marinade, scraping off excess. Thread the chicken onto soaked bamboo skewers, being careful not to overcrowd each skewer. If not using skewers, you can grill chicken pieces or whole breasts directly.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat. Lightly brush the grill surface with a high-heat neutral oil to prevent sticking.
- Grill the Chicken: Place the skewers or chicken on the grill. Cook for 13 to 15 minutes, turning occasionally to ensure even cooking and a golden brown crust. The chicken is done when cooked through and juices run clear.
- Serve: Transfer the cooked chicken skewers to a serving platter. Season lightly with salt if desired and serve immediately.
Notes
- Ingredient Notes and Substitutions: Any cut of chicken works; adjust cooking times accordingly. Harissa is a smoky Tunisian hot pepper paste; available in stores or online, or you can make it from scratch. Spice variations like ground coriander, cinnamon, chili powder, or curry powder can be used for variation.
- Tips for Skewer Success: Ensure the grill is clean, hot, and well-oiled for easy food release. Soak bamboo skewers in water for 30 minutes to prevent burning. Cut chicken pieces to uniform size for even cooking.
- Storage and Reheating: Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or in a preheated 350°F oven for 5-10 minutes.
