Harissa BBQ Chicken

Our BBQ sauces are a quick and easy way to impart chicken with great flavor—perfect for weeknight dinners. You can double or triple the recipe to serve a crowd. We typically  cook this chicken in big batches, then enjoy the leftovers on salads and rice and in sandwiches. If you can marinate the chicken a few hours ahead or even overnight in the refrigerator, this will deepen the flavor even more, but it’s not essential. Feel free to swap in chicken breasts, wings or other cuts for the thighs if you prefer; just adjust the cooking time accordingly.

Serves 2-4

1½ pounds boneless, skinless chicken thighs (about 4 thighs)

½ teaspoon salt, or to taste

½ cup New York Shuk Harissa BBQ Sauce, Shawarma BBQ Sauce, or Preserved Lemon BBQ Sauce

Place the chicken thighs in a large bowl, season with the salt and add the Harissa BBQ Sauce. Toss to coat evenly. 

For grilling: Prepare a medium-hot fire in a grill, or preheat a grill pan on the stovetop over medium-high heat. Place the chicken on the grill or grill pan and cook, turning once halfway through, until the chicken is nicely grill-marked and cooked through, 10-15 minutes; this depends on the thickness of the chicken and your grill. If needed, cut the chicken in half to test for doneness.

For broiling: Position the rack 3-4 inches below the broiler heating element and preheat on high. Meanwhile, line a baking sheet with aluminum foil. Place chicken in a single layer on the pan and broil, turning once halfway through, until the chicken is cooked through, about 15 minutes.

Transfer the chicken to a cutting board and let rest for a few minutes, then cut into slices and serve.