Homemade Harissa Grilled Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 pieces
  • 2 red bell peppers
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons caraway seeds
  • 4 dried guajillo chiles
  • 3 garlic cloves, smashed and diced
  • ¼ cup tomato paste
  • ½ cup extra-virgin olive oil
  • Kosher salt
  1. Char or broil the bell peppers until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and set aside.
  2. Cook the cumin, coriander, fennel and caraway in a dry skillet over medium high heat and toast until aromatic. Grind all the spices into a coarse powder in a spice grinder.
  3. Cut the stem off the chiles and then tap to empty out the seeds. Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add toasted ground spices, roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add ¼ cup of the olive oil and pulse to combine. Add in another ¼ cup of olive oil and process the mixture to a smooth paste. Season with salt to taste.
  4. Toss one chicken, cut in parts and skin removed, liberally with the harissa and let sit at room temperature up to 1 hour, or overnight in the refrigerator. Let the chicken come to room temperature before grilling.
  5. Preheat the grill to medium.
  6. Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/homemade-harissa-grilled-chicken-recipe/