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Recipes Protein Chicken

Harissa Grilled Chicken Thighs with Yogurt Dip

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Author:

Erin

Published:

May 24, 2022

Updated:

August 16, 2023

This post may contain affiliate links. Please read my disclosure policy for details.

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Time for a new recipe, this time a super easy one: Harissa Grilled Chicken Thighs with Yogurt Dip. If you’ve never tried it before, harissa is a Moroccan sauce made with roasted red peppers along with olive oil and spices like garlic, coriander seeds, cumin. Like most spicy sauces, you can get it anywhere from mild to hot. I personally like the mild to medium range for this sauce (at least so far), but since it’s paired up with a creamy, cool Greek yogurt dip, you can get as spicy as you like!!

  • Recipe
  • Harissa Grilled Chicken Thighs with Yogurt Dip
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

One quick note: this recipe and food styling were inspired by this post by The Modern Proper. If you’d like to make your own homemade harissa, go check it out!

This recipe is ridiculously simple, specially since I made it with store bought harissa sauce. It takes just 4 ingredients, plus a little salt and pepper. Perfect for meal prep! I paired it up with a simple arugula salad with lemon vinaigrette, but here are some other great options:

  • Crispy Rosemary Roasted potatoes
  • Spring Veggie Couscous Salad
  • Tabouleh
  • Sweet & Spicy Roasted Carrots
  • Lentil Stuffed Eggplant

Here are some items I used to make this recipe a success. Note: these are Amazon Affiliate links.

Recipe

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Harissa Grilled Chicken Thighs with Yogurt Dip

Prep: 20 minutes mins
Marinating Time: 2 hours hrs
Cook: 12 minutes mins
Total: 2 hours hrs 32 minutes mins
Servings: 12 servings
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Servings: 12 servings

Ingredients

  • 4 lbs chicken thighs, well trimmed
  • 10 oz Mina Harissa Moroccan Red Pepper Sauce, (reserve about 1 oz for dip)
  • 2 5.3 oz containers plain, non-fat Greek yogurt
  • salt and pepper to taste

Instructions

  • Arrange the chicken in a single layer on a baking sheet. Pat the chicken dry with a paper towel, then season with salt and pepper on both sides.
  • Pour about 9 oz of the harissa sauce over the chicken. Using your hands or tongs, mix them around until chicken is evenly coated in the sauce. Cover tightly with plastic wrap or remove the chicken to a resealable bag or container and place it in the refrigerator to marinate for 30 minutes to 2 hours.
  • Pre-heat your grill to 400°. Brush or spray the grill grates with oil to prevent sticking, then add marinated chicken in a single layer. Grill for 6 minutes on the first side, then flip and grill for another 6-7 minutes on the other side or until a thermometer inserted into the thickest part of the chicken thighs reads 165°.
  • While the chicken cooks, prepare yogurt dip by mixing remaining harissa sauce into Greek yogurt. Add a touch of salt to taste, if desired.

Tips & Tricks

Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Calories: 243kcal (12%), Carbohydrates: 3g (1%), Protein: 28g (56%), Fat: 14g (22%), Cholesterol: 121mg (40%), Sodium: 243mg (11%), Potassium: 437mg (12%), Fiber: 1g (4%), Sugar: 1g (1%)

Did You Make This?

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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