Grilled Harissa Chicken

2  lb.		boneless, skinless chicken thighs
1  pinch		Kosher salt
10  teaspoons		large garlic cloves minced
1  slice		red onion sliced
1		½ tsp coriander
1  pinch		½ tsp black pepper
1  teaspoon		tsp smoked paprika
1  teaspoon		cumin
1  teaspoon		cayenne or more to your liking
6  tablespoons		5 to homemade harissa paste (I use this recipe for harissa. See notes if using store bought harissa)
1		Juice lemon
1  tablespoon		Generous drizzle of olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Grilled Harissa Chicken ingredients. The serving size for any ingredient in Grilled Harissa Chicken may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pat the chicken dry and season with kosher salt on both sides.
Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.
Heat an outdoor grill or an indoor griddle to medium-high heat (between 400-450 degrees Fahrenheit) and be sure to lightly oil the grates. Grill for 6 to 7 minutes or so on each side or until the chicken is fully cooked (using an instant read thermometer chicken's internal temperature should register 165 degrees F at the thickest part).

Cook's Tip: For best results, use this homemade harissa paste. Harissa can be made in advance to keep in the fridge for use with this harissa chicken, fish, meats or even veggies. Store-bought harissa paste will work in a pinch, but it can vary in flavor. If using store-bought harissa, it's a good idea to start with less of it in this recipe, since it is more salty and can also be more spicy.
Option to Marinate: If you have the time, allow the chicken to marinate in the harissa paste and spices for a bit. Cover and refrigerate for 30 minutes and up to 2 hours. But if you do not have the time, go ahead and grill the chicken as instructed, it will still be delicious.

Harissa
7 Dried New Mexico Chiles or Guajillo Chiles or a combination of dried New Mexico Chiles and another kind of dried hot chiles such as de arbol or chipotle chiles
6 oz jarred roasted red peppers drained rinsed, and dried (2 large peppers)
2 tbsp tomato paste
4 large garlic cloves peeled
1 tsp caraway seeds toasted and ground (use a mortar and pestle, grinder or food processor)
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon 2 tbsp fresh lemon juice
2 tbsp quality extra virgin olive oil more for later

Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.