Spicy Harissa Grilled Chicken Recipe for Juicy, Flavorful Results

This honey-glazed harissa grilled chicken delivers a perfect kiss of heat balanced by honey’s sweetness—a flavorful twist on classic BBQ chicken.

August is here already—where did the summer go? To keep the grill busy, I opted for something with a little more spice the other evening. The chicken marinates overnight in harissa, a North African chili paste (particularly common in Tunisia) that adds bold flavor and depth.

Harissa is a North African hot chili paste or sauce frequently used in Tunisia and Morocco. Its core ingredients are chili peppers, tomatoes and paprika. This fiery red condiment commonly accompanies tagines and many other dishes. While harissa is strongly associated with Tunisia, Morocco and Algeria, it’s a staple across North African cuisine.

I’ve been fortunate to travel across parts of Africa, including South Africa, Zambia, Zimbabwe and Egypt, and I’m eager to explore Morocco and Tunisia someday. Recipes for harissa vary by household and region—some versions include cumin, red peppers, garlic, coriander and lemon juice. The one used here reflects my personal take.

Traditional harissa often includes soaked, dried red chiles, toasted ground seeds, kosher salt, garlic, a strip of orange zest, vinegar, rose water and oil—my version follows that approach. You can make it at home or buy a good-quality jar at many grocery stores and Middle Eastern markets.

For this recipe I used chicken drumsticks because they were on sale. I placed 2 pounds of drumsticks in a resealable plastic bag, added 1 cup harissa paste, 1/4 cup honey plus 1 tablespoon reserved, and the juice of one lemon. After sealing the bag, I refrigerated it overnight to let the flavors penetrate.

When ready to grill, I heated the grill to about 350°F. I grilled the drumsticks roughly 12 minutes per side, using tongs to lift them occasionally to ensure the skin didn’t stick. In the last three minutes I added three halved lemons and a cup of baby tomatoes to the grill so they could char and soften.

I prefer cooking dark meat to an internal temperature closer to 180°F instead of the minimum 165°F; that extra time makes the drumsticks fall-off-the-bone tender while allowing the skin to render and crisp. After removing the chicken from the grill, let it rest five minutes, then brush with the reserved tablespoon of honey for a glossy finish.

The grilled lemon squeezed over the chicken adds a bright touch of acidity that balances the heat—grilling also mellows the harissa’s spice while intensifying its smoky, savory character. The honey contributes a sweet, sticky glaze. The result is tangy, spicy and smoky with flavors inspired by Morocco and Tunisia. Serve immediately with extra harissa on the side and chopped cilantro for garnish.

Honey Glazed Harissa Grilled Chicken

A sweet, sticky and delicious grilled chicken recipe

Servings:
4 servings

Prep:
5 mins

Cook:
24 mins

Total:
29 mins

Ingredients

2 lbs chicken drumsticks
1 cup harissa paste
1/4 cup honey + 1 tbsp separated
4 lemons
1 cup baby tomatoes
cilantro for garnish

Instructions

In a small bowl, mix the harissa paste, 1/4 cup honey and the juice from 1 lemon.
Rinse and pat dry the chicken. Place the drumsticks in a plastic bag with the harissa-honey mixture, seal and refrigerate overnight for best flavor penetration. (See Notes)
Preheat the grill to 350°F.
Grill the drumsticks about 12 minutes per side, lifting occasionally with tongs to prevent sticking.
In the final 3 minutes, grill the halved lemons and the tomatoes alongside the chicken so they char slightly.
Remove the chicken and let rest for 5 minutes, then brush with the remaining tablespoon of honey.
Serve immediately with extra harissa on the side and chopped cilantro as a garnish.

Notes

1. Marinating overnight gives the best flavor, but if short on time you can coat and grill, basting as needed. Marinating allows you to keep the grill closed for more even cooking.

2. Cooking drumsticks to about 180°F yields very tender dark meat; the safe minimum is 165°F, but the higher temperature improves texture for this cut.

Nutrition

The nutrition information is an estimate from an online calculator and not a substitute for professional advice.

Course: Main

Cuisine: American

Author: Kevin Is Cooking

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