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Golden brown smoked harissa chicken thighs on black slate with grilled asparagus and white dipping sauce

Smoked Harissa Chicken Thighs with Yogurt Sauce

Smoked harissa chicken thighs with bone-in, skin-on thighs coated in a doubled harissa marinade with olive oil, lemon, garlic, paprika, cumin, and optional honey, smoked at 300-350°F to 175-185°F internal, served with a cool Greek yogurt sauce.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: BBQ, North African
Ingredients Equipment Method Notes

Ingredients
  

Double Harissa Marinade
  • 4-6 tbsp harissa paste
  • 4 tbsp olive oil
  • Juice of 2 lemons
  • 8 cloves garlic minced
  • 2 tsp paprika
  • 2 tsp cumin
  • 2-3 tsp salt to taste
  • 1-2 tsp black pepper
  • 2 tbsp honey optional, for glaze finish
Chicken
  • 6-8 bone-in, skin-on chicken thighs
  • Salt, pepper, garlic powder base seasoning
Yogurt Sauce
  • 2 cups Greek yogurt
  • 2-3 tbsp lemon juice
  • 2-3 cloves garlic grated
  • 2 tbsp olive oil
  • Salt and pepper
  • Fresh parsley or dill

Equipment

  • Smoker or Pellet Grill
  • Instant-Read Thermometer

Method
 

  1. Mix harissa paste, olive oil, lemon juice, garlic, paprika, cumin, salt, pepper, and optional honey until it forms a deep red, glossy paste.
  2. Season thighs with salt, pepper, and garlic powder. Coat heavily with harissa marinade, working it under the skin. Marinate 1 hour minimum, overnight for best results.
  3. Smoke at 300-350°F skin-side up until internal temp hits 175-185°F, roughly 1.5-2 hours. Optional: bump to 375°F last 10-15 minutes for crispier skin.
  4. Optional: brush light honey coat in the last 10 minutes for a sticky glaze finish.
  5. Mix yogurt, lemon juice, grated garlic, olive oil, salt, pepper, and fresh herbs. Refrigerate until ready to serve.
  6. Rest chicken 5-10 minutes. Squeeze fresh lemon over the top. Serve over or alongside yogurt sauce. Garnish with herbs and chili flakes.

Notes

Get under the skin: Lift the skin and push harissa directly onto the meat for flavor penetration beyond just the exterior.
Marinate overnight: Produces deeper color, better smoke absorption, and harissa flavor all the way to the bone.
175-185°F for thighs: Connective tissue does not break down until this range. At 165°F, thighs can be chewy near the bone.
Honey finish: A light brush in the last 10 minutes creates a sticky caramelized glaze that adds sweetness against the harissa heat.

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