Name: Harissa Grilled Chicken Thighs with Yogurt Dip
Prep time: 20 min
Cook time: 12 min
Total time: 152 min
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

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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!!

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:

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 Time 20 minutes

Cook Time 12 minutes

Marinating Time 2 hours

Total Time 2 hours 32 minutes

Servings 12 servings

Calories per serving 243 kcal

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.