This Grilled Harissa Glazed Chicken is a balanced combination of sweet, smoky, and mildly spicy flavors, finished with a sticky harissa-honey glaze. It cooks beautifully on a backyard grill or on a Blackstone griddle and makes an easy weeknight dinner or a crowd-pleasing weekend meal.
Harissa is a North African chili paste with roasted red peppers, garlic, and warm spices. In this recipe the paste provides depth and heat, while honey and lime juice temper the spice for a bright, slightly sweet glaze.
How to Make Grilled Harissa Glazed Chicken
You’ll prepare a single sauce that serves three purposes: a marinade for the chicken, a glaze to brush while the thighs cook, and a base for a creamy dipping sauce. The sauce is easy to whisk together from pantry staples and the jarred harissa paste.
In a bowl combine harissa paste, honey, soy sauce, fresh lime juice, garlic powder, ground cumin, ground cinnamon, salt, and black pepper. Whisk until smooth and evenly combined. The ingredients create a flavorful, slightly thick sauce that clings to the chicken.
Trim excess fat from boneless, skinless chicken thighs if needed. Place the thighs in a large resealable plastic bag or airtight container. Add a few spoonfuls of the harissa sauce to the bag and massage gently so each piece gets coated. Pour the remaining sauce into a sealed container and refrigerate overnight with the chicken so the flavors develop.
When you’re ready to cook, preheat your grill or Blackstone griddle to medium heat. While it heats, make the harissa mayo by stirring a spoonful or two of the reserved harissa sauce into half a cup of mayonnaise—adjust the amount to taste. This creamy dip adds a cooling contrast to the glazed chicken.
Lightly oil the grill grates or the griddle surface and add the marinated chicken. Cook for about 10 to 12 minutes total, turning a few times so the thighs cook evenly. Brush the remaining harissa glaze onto the chicken several times during cooking to build a glossy, caramelized finish.
Cook until the internal temperature reaches 165°F (74°C) and the glaze is slightly charred at the edges. Let the thighs rest a few minutes before serving; this helps the juices redistribute and keeps the meat tender.
Serving Suggestions
Serve the grilled harissa glazed chicken with the harissa mayo on the side. It pairs well with simple sides like grilled vegetables, a green salad, couscous, rice, or flatbreads. Garnish with chopped fresh herbs such as cilantro or parsley and an extra wedge of lime for brightness.
Ingredients, Equipment, and Instructions
Equipment
- Grill or Blackstone griddle
- Mixing bowl
- Resealable plastic bag or airtight container
- Brush for glazing
Ingredients
- 3 to 4 pounds boneless, skinless chicken thighs
- 1/2 cup harissa chili paste
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- Kosher salt and black pepper, to taste
- 1/2 cup mayonnaise (for dipping sauce)
Instructions
- Trim chicken thighs if needed and place them in a large resealable bag or container.
- Whisk together harissa paste, honey, soy sauce, lime juice, garlic powder, cumin, cinnamon, salt, and pepper until smooth.
- Reserve a few spoonfuls of the sauce for the harissa mayo. Add the rest to the bag with the chicken, massage to coat, and refrigerate overnight.
- Mix the reserved sauce into mayonnaise to make a dipping sauce; adjust the quantity to taste and refrigerate until serving.
- Preheat the grill or griddle to medium heat. Lightly oil the cooking surface and add the chicken.
- Grill or griddle the thighs 10–12 minutes, turning a few times and brushing with additional sauce, until the internal temperature reaches 165°F (74°C) and the glaze is glossy and slightly charred.
- Let the chicken rest briefly, then serve with the harissa mayo and your preferred sides.
Notes
If harissa paste is not available at your local store, look for it at specialty markets or in the international aisle. Adjust the amount of harissa and honey to control spice and sweetness. Bone-in thighs can be used, but increase cook time and monitor temperature closely.
