Harissa Garlic Chicken Thighs

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. Cut a few slits into each chicken thigh with a sharp knife so they cook through.
2. In a large bowl, combine the harissa, minced garlic, lemon juice, olive oil, paprika and oregano. Add the thighs and turn them until fully coated. Cover and marinate for at least 4 hours, up to overnight.
3. Take the chicken out of the fridge so it can come to room temperature before grilling.
4. Set up the grill for two-zone heat: coals (or the burners on a gas grill) on one side only, leaving the other side empty.
5. Sear the thighs over direct heat for 5 minutes per side.
6. Move the thighs to the indirect side and cook for 30 minutes, until the internal temperature reaches 175°F.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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