Harissa BBQ Chicken Thighs
A show-stopping recipe for your summer BBQ.
Our signature chicken thighs coated in a lemon and harissa paste that brings the very best out of this particular cut of poultry.
Shopping list
- 8 boneless chicken thighs
- 3 cloves garlic, bashed
- 2 tsp dried chilli flakes
-
4 tbsp harissa paste
-
1 tbsp sea salt flakes
-
Juice of 1 lemon
-
Parsley, to serve
Method
Put the chicken in a bowl and then add the rest of the ingredients, mixing well to ensure the seasoning infuses into the chicken. Cover and chill in the fridge for at least 2 hours, though preferably overnight.
Cook the chicken thighs skin-side down on a preheated BBQ for around 5 minutes, or until golden and charred. Move to a cooler section of the BBQ and cook with the lid closed for another 35-40 minutes, turning and moving regularly until cooked through. The centre of the chicken needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
Return to the coals and cook for a final 5 minutes until charred and crispy.
Serve with freshly chopped parsley.
Ingredients
Directions
Put the chicken in a bowl and then add the rest of the ingredients, mixing well to ensure the seasoning infuses into the chicken. Cover and chill in the fridge for at least 2 hours, though preferably overnight.
Cook the chicken thighs skin-side down on a preheated BBQ for around 5 minutes, or until golden and charred. Move to a cooler section of the BBQ and cook with the lid closed for another 35-40 minutes, turning and moving regularly until cooked through. The centre of the chicken needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
Return to the coals and cook for a final 5 minutes until charred and crispy.
Serve with freshly chopped parsley.