Forget about boring chicken dinners! Make this instead!
I can’t stress enough how flavourful this Grilled Harissa Chicken with Veggies is! The spicy, aromatic Harissa marinade elevates the juicy chicken thighs, while the grilled veggies add a burst of freshness and colour. This dish is not only easy to prepare but also incredibly satisfying. Plus, with the convenience of the Cusimax electric grill, you can enjoy perfectly grilled meals regardless of the weather! You can find the full recipe with measurements at the end of the description, or simply tap the ‘Jump to Recipe’ button.
Simple Ingredients, Big Flavours
The star of this dish is Harissa, a North African chilli paste that adds both heat and depth to the chicken. Paired with juicy boneless, skinless chicken thighs, it creates a mouthwatering flavour combination.
For the veggies, we’re using a colourful mix of cherry tomatoes, broccolini, courgettes, and sweet peppers, which complement the chicken beautifully. A drizzle of olive oil and a squeeze of lemon juice enhance their natural flavours. Don’t forget to make the refreshing coriander garlic sauce, which ties everything together!
Simple Steps for Perfect Grilled Harissa Chicken with Veggies
To begin, marinate the chicken thighs in a mix of Harissa, yogurt, garlic, and spices to infuse them with flavour.
While the chicken marinates, prepare your veggies by washing and seasoning them with olive oil, salt, and pepper. In the meantime, whip up a quick coriander garlic sauce in a food processor for an added zesty kick. When you’re ready to grill, fire up your Cusimax electric grill and cook the marinated chicken and veggies until they’re perfectly done.
This simple process ensures a deliciously grilled meal! (The full recipe with measurements is under the description; scroll down.)
Customising Your Grilled Harissa Chicken with Veggies
Feel free to customise this recipe by swapping out the veggies for whatever you have on hand. Think asparagus, zucchini, or even mushrooms! For a vegan option, replace the chicken with tofu or tempeh, marinating it in the same Harissa mix for a fantastic plant-based alternative.
You May Also Like
Catch a quick video tutorial on our Instagram! If you loved this recipe, you might also enjoy our Greek Chicken Souvlaki or Garlic and Herb-Roasted Chicken recipe for another delicious option!
Description
Grilled Harissa Chicken with Veggies features juicy chicken thighs marinated in bold Harissa and spices, then grilled on an electric smokeless Cusimax grill—perfect for any weather! Paired with vibrant veggies and a fresh coriander garlic sauce, this dish brings bold flavours to your table any day of the year. Serve with rocket salad and warm pita bread for an easy, delicious meal.
Ingredients
For the Chicken:
For the Veggies:
For the Coriander Garlic Sauce:
Instructions
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Marinate the Chicken: In a bowl, combine the chicken thighs with Harissa paste, yogurt, salt, pepper, paprika, cumin, coriander, nutmeg, minced garlic, olive oil, and lemon juice. Mix well, cover, and marinate for at least 30 minutes or overnight for deeper flavour.
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Prepare the Veggies: Drizzle the cherry tomatoes, broccolini, courgettes, sweet pepper, and shallots with olive oil. Season with salt and pepper to taste.
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Make the Coriander Garlic Sauce: In a food processor, combine coriander, yogurt, garlic, salt, and pepper. Blitz until smooth and set aside.
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Grill: Preheat your grill to 200°C (392°F). Grill the marinated chicken until it reaches an internal temperature of 75°C (165°F) and the vegetables are tender and slightly charred.
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Serve: Plate the grilled chicken and veggies with a side of rocket salad, a drizzle of coriander garlic sauce, and warm pita bread.
Equipment
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Servings: 4 ServingCalories:431.57kcalTotal Fat:29.55gSaturated Fat: 7.44gTrans Fat: 0.1gCholesterol:126.24mgSodium:145.92mgPotassium:1011.98mgTotal Carbohydrate:18.3gDietary Fiber: 4.86gSugars: 9.13gProtein:25.64gVitamin A: 157.13IUVitamin C: 100.46mgCalcium: 113.92mgIron: 2.92mgVitamin D: 0.15IUVitamin E: 2.62IUVitamin K: 71.45mcgThiamin: 0.22mgRiboflavin: 0.42mgNiacin: 7.14mgVitamin B6: 0.94mgFolate: 81.06mcgVitamin B12: 0.88mcgPhosphorus: 327.3mgMagnesium: 71.34mgZinc: 2.6mg
Note
- Marinating Time: For the best flavour, marinate the chicken for at least 30 minutes. If you have extra time, marinate overnight to allow the spices to fully infuse.
- Adjust the Spice Level: If you prefer less heat, reduce the amount of Harissa paste or use a mild version. For extra heat, add a sprinkle of chilli flakes to the marinade or on top before serving to kick up the spice level.
- Veggie Variations: Feel free to swap in other vegetables like asparagus, aubergine, or mushrooms based on what you have on hand or what’s in season.
- Grill Type: This recipe is designed for an electric smokeless Cusimax grill, but you can also use a standard indoor grill pan or outdoor barbecue if preferred.
- Make it Dairy-Free: Substitute the yogurt in the marinade and sauce with a plant-based alternative like coconut yogurt to keep the recipe dairy-free.
- Serving Suggestions: This dish pairs well with a fresh rocket salad and warm pita bread, but you can also serve it over couscous, quinoa, or rice for a more substantial meal.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. The chicken is great for salads, wraps, or a quick lunch the next day.
