• Add all of the marinade ingredients, except the chicken, to a glass bowl or a freezer bag. Whisk or mix everything together then add the chicken and turn to coat it well.
  1/4 cup olive oil, 2 Tablespoons Harissa paste, 1 Tablespoon honey, Juice from 1/2 a lemon, 2 cloves garlic minced, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 lbs boneless skinless chicken thighs
• Refrigerate for at least 20 minutes or overnight (do not exceed 24 hours). Turn the chicken occasionally to ensure each piece and each side of the chicken are evenly coated
• While it’s marinating, make the yogurt sauce. Add everything to a blender or food processor and blend until smooth. Refrigerate until ready to serve.
  3/4 cup yogurt, 1/4 cup packed fresh cilantro, 2 Tbsp lemon juice, 1 clove garlic powder, 1/2 tsp kosher salt

Grilled Harissa Chicken

• Brush the grill grates clean and rub them with oil. Preheat the grill to medium-high heat (400-450°F).
• Remove the chicken from the marinade and discard leftovers. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 12-14 minutes, flipping halfway through (6-7 minutes per side), or until the internal temperature of the chicken thighs reaches below 165°F, or just before to allow for carryover cooking.
• Remove the chicken thighs to a clean plate or cutting board, cover lightly with foil, and rest for 5-10 minutes.

Baked Harissa Chicken

• Preheat the oven to 425°F. Place the marinated chicken in a single layer in a 9x13 inch baking dish. Bake the chicken thighs in the oven until the internal temperature reaches just below 165°F to allow for carryover cooking with a target temp for 165. This took about for 25-30 minutes for me.
• Serve with yogurt sauce and fresh chopped cilantro.