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Harissa Marinated Grilled Chicken Recipe

Harissa Marinated Grilled Chicken

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Average Rating:

Total Reviews: 8

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  • on April 20, 2013

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    I love Anne Burrell. I love interesting and complex flavors. I enjoy spicy food. This was very bland to me. For the chili's I used the Arbol Chili. I wonder if that was the wrong chili? Anyone know which dried red chili to use?

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  • on October 15, 2012

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    Makes taste buds sparkle! (personal comment!
    I encourage anyone who has not taken cruises/travelled to various countries...try this dish.
    The flavors are delicious.
    Annie, Fremont, CA

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  • on September 28, 2011

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    The proportion of spices used in this recipe for the Harissa is just about spot-on. I used to eat this as a kid and it is almost as I remember. If you like Harissa, this is definate go-to recipe and what I will use!

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  • on June 06, 2011

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    All I can say is OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! SOOOOOOOOOO
    Delicious!!!!!!!!!!!!!!!!!!!!HUGH HIT WITH MY FAMILY!!!!

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  • on June 02, 2011

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    Freakin delicious! Like the previous reviewer, I butterflied a whole chicken...smothered it in the harissa, and only had time to let it sit for an hour. I let it come to room temperature, put it in the oven for 40 minutes at 425, then 30 minutes at 400.. About half way through, I had to put a little water in the baking dish to keep the harissa from burning around the edges. My wife is very sensitive to heat, so I replaced the chilis with one jalapeno with the seeds removed. Served it with a potato/carrot melange and some steamed broccoli.

    I highly recommend this recipe!! VERY DELICIOUS...

    Pretty soon we'll be cutting into the apple cake Annie did on the same episode.

    *rubs tummy*

    WE LOVE YOU ANNE!!

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  • on October 29, 2010

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    SOOO Delicious!!! One of my all time favorite cicken recipes! Huge hit with the family and sooo easy! I brined my chicken beforehand and baked in oven. Love, love, love it!

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  • on October 27, 2010

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    ANOTHER great Anne Burrell recipe! I made this with a whole butterflied chicken and broiled it. Great flavors, really delicious!!!! I will definitely make it again but in the meantime, I'm thinking of other things I can do with the left over harissa sauce, which is just so tasty. Thanks Anne!!

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  • on October 24, 2010

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    Save yourself some time and just buy a small jar of roasted red peppers. They're usually cheaper in the Midwest, since sometimes red bell peppers are 2 dollars apiece here. Another time saver, just throw the dried chilis in the food processor with the ground spices and let 'er rip. Then add all of the olive oil and finish blending. Just scrape down the sides of the processor a couple of times. You can bake this chicken too if you don't want to grill it. Awesome flavors, especially if you mariande the chicken for a couple of days.

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