Tender grilled chicken covered in a spicy deep flavored chili sauce.
Course
Main Course
Cuisine
Moroccan, North African
Prep Time3hours
Cook Time20minutes
Total Time3hours20minutes
Servings4
Ingredients
4chicken quarters
1cupharissa
Method
Rub chicken with harissa paste, covering all surfaces.
Cover with plastic wrap and place in the refrigerator for 2 – 3 hours.
Heat grill on high. Turn off one half of the grill.
On the side with no heat, place the chicken on a wire rack over a pan with about on inch of water in the bottom (indirect method).
Close the lid, and cook for about 40 minutes or until internal temperature reaches 165° F. (Cooking time will vary drastically depending on your cut of chicken. I used quarters which took about 50 minutes).
Allow chicken to rest for 5 to 10 minutes before serving.
Cooks Notes
Chicken thighs or breast work equally as well for this dish. I highly recommend wearing gloves when working with Harissa.