If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. It’s so MASSIVE on the flavor scale - not spicy, but just DANG. It will seriously add some BOOM to your food. Like this recipe - Grilled Harissa Chicken Legs. Yes! Chicken legs might not sound that exciting to some, but when they have been rubbed down and marinated in this mixture of harissa, olive oil, lemon juice and extra spices, they truly astound. Don’t just take my word for it. Read Patty’s Perspective below. Double YES! So, let’s talk about how to make harissa chicken! Prepare the Harissa Marinade. Pour your harissa, olive oil, lemon juice and seasonings to a food processor and process it until it is nicely combined. You can use a blender for this. It should be fairly thick but not too thick, enough to let it stick to the chicken legs. Rub the chicken legs down with the marinade. Really get it in there, rubbing it into the skins and even under the skins if you can manage. It will look like this. Grill the Chicken. Oil your grill grates and fire it up to medium heat. Grill the chicken legs for 35-40 minutes each, flipping every 5 minutes or so to avoid burning. The skins will get nice and crispy. Or Bake the Chicken. Bake the chicken for 35-40 minutes, or until the chicken is cooked through. They should measure 165 degrees F internally when measured with a meat thermometer. For Serving. To finish them, serve them onto a serving plate and sprinkle them with fresh herbs and spicy chili flakes. A bit of fresh lemon juice would be nice, too! These are incredible! I can’t wait to make another batch! So PERFECT for summertime grilling.
Ingredients
6 dried guajillo peppers, stemmed and seeded 6 dried ancho peppers, stemmed and seeded 3 dried pasilla peppers 6 dried chiles de arbol or other dried peppers of choice 2 tbsp tomato paste 1 Roasted red bell pepper (optional) 1/2 teaspoon caraway seeds 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons salt 6 cloves garlic Juice of 1 lemon
Dry roast the caraway seeds, coriander sees and cumin seeds in a pan until they are fragrant, about 2-3 minutes. Cool then grind them up with a mortar and pestle. Into the food processor they go. Add all remaining ingredients and process to form a paste while drizzling in the olive oil. Store in a jar with a little oil over the top. Use as needed. Perfect to marinate your next chicken dish!
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NOTE: This recipe was updated on 6/5/20 to include new information. It was originally published on 7/6/18.
