Moroccan

Harissa Grilled Chicken

Easy · 35 min

Serves 4MoroccanDairy-freeNut-freeGluten-free

Spatchcocked chicken slathered in harissa and lemon, grilled until skin is crackling and meat is juicy.

35 minTotal time

4Serves

4Steps

MoroccanCuisine

Method

Prep
Spatchcock
Remove backbone and flatten chicken. Pat dry.
Why: Flat chicken cooks evenly on the grill.
Cook from here
Prep
Marinate
Rub with harissa, oil, lemon, garlic and salt. Rest 30 minutes.
Why: Harissa penetrates faster on scored skin.
Cook from here
Finish
Grill
Grill skin-side down over medium heat 20 minutes, flip and cook 15 minutes more.
Why: Skin-down first renders fat and crisps skin.
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Serve
Rest and serve
Rest 10 minutes. Carve and serve with lemon.
Why: Resting keeps breast meat moist.
Cook from here

Weigh the chicken down with a cast-iron pan on the grill for maximum skin contact.

Prep
Spatchcock
Remove backbone and flatten chicken. Pat dry.
Why: Flat chicken cooks evenly on the grill.
Cook from here
Prep
Marinate
Rub with harissa, oil, lemon, garlic and salt. Rest 30 minutes.
Why: Harissa penetrates faster on scored skin.
Cook from here
Finish
Grill
Grill skin-side down over medium heat 20 minutes, flip and cook 15 minutes more.
Why: Skin-down first renders fat and crisps skin.
Cook from here
Serve
Rest and serve
Rest 10 minutes. Carve and serve with lemon.
Why: Resting keeps breast meat moist.
Cook from here