With seasoning inspiration from North African cuisine, this grilled chicken and potato meal is simple enough to serve on any summer weeknight. Harissa is a feisty chili paste hailing from North Africa and an exciting marinade for juicy chicken. With a bit of extra fat, chicken thighs tend to retain more juicy flavour on the grill than does breast meat. Taking the extra step of par-boiling your potatoes until slightly soft before grilling them helps ensure that the outsides don’t char long before the potatoes are cooked all the way through on the grill. If available, try the Moroccan spice mixture ras el hanout to season the potatoes.
Perfectly cooked
Using a digital instant-read thermometer is the best way to determine if grilled meats are cooked to a safe temperature without over-grilling, which can dry out the meat.
This recipe was originally published in the June 2025 issue of alive magazine.
Harissa Smothered Chicken with Golden Grilled Potatoes
Ingredients
- 1/4 cup (60 mL) harissa paste
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 garlic clove, peeled and grated or finely minced
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) cumin powder
- 1/2 tsp (2 mL) coriander powder
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 1/2 lbs (680 g) boneless chicken thighs
- 1 lb (454 g) new (baby) potatoes
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) turmeric
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) coriander powder
- 1/2 tsp (2 mL) paprika
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) ginger powder
- 1/4 tsp (1 mL) salt
- 1/3 cup (80 mL) chopped dill
Directions
01
In large bowl, mix harissa, olive oil, 2 Tbsp (30 mL) water, garlic, lemon zest, lemon juice, paprika, cumin, coriander, cinnamon, salt, and black pepper. Add chicken and toss to coat. Place in refrigerator and let sit for 15 minutes or up to 1 hour.
02
In large saucepan, place potatoes and cover with water. Bring to a boil and heat until potatoes are just barely fork-tender. Drain; when cool enough to handle, slice potatoes in half. Place potatoes in large bowl and toss with oil, turmeric, cumin, garlic powder, coriander powder, paprika, cinnamon, ginger powder, and salt.
03
Build medium-hot fire in charcoal grill, or heat gas grill to medium. Place metal vegetable basket on one side of grill as it heats.
04
Remove chicken thighs from marinade, letting any excess drip off. Place chicken on grill and cook for 7 minutes per side, or until the internal temperature at the thickest part of meat is 165 F (74 C). As chicken cooks, place potatoes in grill basket and heat until cooked through and crispy, about 15 minutes, stirring a couple of times during cooking. To serve, toss potatoes with dill and serve with grilled chicken thighs.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
