Smoked Harissa Chicken Thighs
Smoked Harissa Chicken Thighs
Ingredients
For the Harissa Marinade
- 6 bone-in chicken thighs
- 4 tablespoons harissa paste
- 4 tablespoons olive oil
- 2 lemon, juiced
- 8 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons honey, optional
For the Creamy Yogurt Sauce
- 2 cups Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, grated or minced
- 2 tablespoons olive oil
- as needed salt
- as needed black pepper
- as needed fresh herbs, such as parsley or dill, chopped
- 1 pinch cumin, optional
- 1 drizzle honey, optional
Instructions
- 1
In a large bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. If desired, add the honey. Mix all ingredients thoroughly until a well-combined marinade is formed.
⏱️ 5 min
- 2
Add the bone-in chicken thighs to the bowl with the prepared marinade. Ensure the chicken thighs are fully coated by massaging the marinade into them. Set aside while the smoker preheats.
⏱️ 5 min
- 3
Preheat your smoker to 300°F. If using, load with a hickory and oak pellet blend for a bold smoky flavor.
⏱️ 10 min•🌡️ 300
- 4
Place the marinated chicken thighs directly onto the smoker rack. Smoke the chicken until it is juicy, tender, and lightly charred, about 45-60 minutes, or until an internal temperature of 165°F is reached.
⏱️ 60 min•🌡️ 300
- 5
While the chicken is smoking, prepare the yogurt sauce. In a separate bowl, combine Greek yogurt, lemon juice, grated or minced garlic, olive oil, and salt and pepper to taste. Add the fresh herbs. Optionally, add a pinch of cumin or a drizzle of honey. Mix all the ingredients together until the sauce is creamy and well combined.
⏱️ 5 min
- 6
Once the smoked harissa chicken thighs are cooked, remove them from the smoker. Serve the chicken immediately with the creamy yogurt sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Smoked Harissa Chicken Thighs
For the Harissa Marinade
- 6 bone-in chicken thighs
- 4 tablespoons harissa paste
- 4 tablespoons olive oil
- 2 lemon, juiced
- 8 cloves garlic, minced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons honey, optional
For the Creamy Yogurt Sauce
- 2 cups Greek yogurt
- 2 tablespoons lemon juice
- 2 cloves garlic, grated or minced
- 2 tablespoons olive oil
- as needed salt
- as needed black pepper
- as needed fresh herbs, such as parsley or dill, chopped
- 1 pinch cumin, optional
- 1 drizzle honey, optional
Instructions
- 1
In a large bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, paprika, cumin, salt, and black pepper. If desired, add the honey. Mix all ingredients thoroughly until a well-combined marinade is formed.
⏱️ 5 min - 2
Add the bone-in chicken thighs to the bowl with the prepared marinade. Ensure the chicken thighs are fully coated by massaging the marinade into them. Set aside while the smoker preheats.
⏱️ 5 min - 3
Preheat your smoker to 300°F. If using, load with a hickory and oak pellet blend for a bold smoky flavor.
⏱️ 10 min•🌡️ 300 - 4
Place the marinated chicken thighs directly onto the smoker rack. Smoke the chicken until it is juicy, tender, and lightly charred, about 45-60 minutes, or until an internal temperature of 165°F is reached.
⏱️ 60 min•🌡️ 300 - 5
While the chicken is smoking, prepare the yogurt sauce. In a separate bowl, combine Greek yogurt, lemon juice, grated or minced garlic, olive oil, and salt and pepper to taste. Add the fresh herbs. Optionally, add a pinch of cumin or a drizzle of honey. Mix all the ingredients together until the sauce is creamy and well combined.
⏱️ 5 min - 6
Once the smoked harissa chicken thighs are cooked, remove them from the smoker. Serve the chicken immediately with the creamy yogurt sauce on the side.