Smoky Harissa-Spiced Greek Chicken

A vibrant, Greek-inspired main course featuring tender, smoky chicken thighs marinated in a bold blend of harissa, lemon, and oregano. The spicy heat of the harissa is tempered by a cooling, creamy yogurt-feta sauce, creating a balanced and flavorful dish that brings a modern twist to traditional Mediterranean grilling.

Prep: 30 min · Cook: 20 min · Yield: 4 · Method: Grill

Ingredients

• 4 lbs chicken thighs, bone-in, skin-on
• 3 tbsp harissa paste
• 2 each lemon
• 0.25 cup olive oil
• 1 tbsp oregano
• 4 cloves garlic
• 1 tsp smoked paprika
• 1.5 tsp salt
• 0.5 cup greek yogurt
• 0.33 cup feta cheese
• 2 tbsp fresh parsley

Cooking instructions

1. In a large bowl, whisk together the harissa paste, the juice of one lemon, olive oil, dried oregano, grated garlic, smoked paprika, and salt.
2. Add the chicken thighs to the bowl and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 20 minutes; do not marinate raw chicken at room temperature. (about 20 min) — Refrigerated
3. Prepare the grill for medium-high heat. Whisk the greek yogurt with crumbled feta and chopped parsley to create the sauce, and set aside.
4. Place the chicken on the grill, skin-side down, and cook until the skin is charred and crisp, about 8-10 minutes. (about 10 min) — 400°F
5. Flip the chicken and cook for another 8-10 minutes, or until the internal temperature reaches 165°F. (about 10 min) — 400°F
6. Remove chicken from the grill and let it rest for 5 minutes before serving with the yogurt-feta sauce and fresh lemon wedges. (about 5 min)