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Grilled Harissa Chicken with Veggies

Grilled Harissa Chicken thighs served with colourful grilled veggies.
Cooking Method
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins
Servings 4
Best Season Suitable throughout the year
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:
  • 500 g chicken thighs (boneless, skinless)
  • 3 tbsp Harissa paste
  • 1 tbsp yogurt
  • Salt and pepper (to taste)
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp nutmeg
  • 3 garlic cloves (minced)
  • 1 tbsp olive oil
  • ½ Juice of lemon
  • For the Veggies:
  • 3 branches cherry tomatoes
  • 100 g broccolini
  • 2 courgettes (halved and sliced)
  • 1 sweet pepper (deseeded and quartered)
  • 2 shallots (halved)
  • ½ Juice of lemon
  • Salt and pepper (to taste)
  • 1 tbsp olive oil
  • For the Coriander Garlic Sauce:
  • 1 bunch fresh coriander
  • 100 g yogurt
  • 1 garlic clove
  • Salt and pepper (to taste)
Instructions
  1. 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.
  2. Prepare the Veggies: Drizzle the cherry tomatoes, broccolini, courgettes, sweet pepper, and shallots with olive oil. Season with salt and pepper to taste.
  3. Make the Coriander Garlic Sauce: In a food processor, combine coriander, yogurt, garlic, salt, and pepper. Blitz until smooth and set aside.
  4. 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.
  5. Serve: Plate the grilled chicken and veggies with a side of rocket salad, a drizzle of coriander garlic sauce, and warm pita bread.
Nutrition Facts

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.
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Izabella Jakubec
Food Blogger and Recipe Developer

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