The Best Chicken Recipe I Swear By | Harissa Chicken

Looking for a mouth-watering, easy to make chicken recipe? In this video, I’ll show you how to make my favourite Harissa Chicken dish that is packed with flavour and guaranteed to be a hit with your taste buds. Trust me, this recipe is incredible.

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Harissa Whole Cooked Chicken 

Ingredients –

Chicken – 

1 – Whole Chicken, Spatchcocked 

Harissa Paste – 

1 1/2 Tbsp (30ml) – Olive Oil (For Chillies) 
25 – Long Red Chillies 
2 tsp (6g) – Ground Cumin 
1 tsp (3g) – Ground Coriander Seed 
1/2 tsp (1g) – Ground Caraway Seed 
5 – Garlic Cloves, Crushed 
2 tsp (6g) – Smoked Paprika 
1 – Lemon, Juiced 
1 Tbsp (20ml) – Apple Cider Vinegar 
1 Tbsp (20g) – Tomato Paste 
1/4 Cup (60ml) – Olive Oil 
100g (3.5oz) – Unsalted Butter, Cubed (For Sauce)
1-2 – Limes, Garnish, These Can Be Grilled 

Spiced Yogurt – 

1 1/2 Cups – Natural Greek Yogurt 
1/2 – Cucumber, Grated and squeezed 
5g – Coriander (Cilantro), Chopped 
1 tsp (3g) – Smoked Paprika 
1 tsp (3g) – Turmeric 
1/2 tsp (1.5g) – Ground Cumin 
1/2 tsp (1.5g) – Cayenne Pepper 
1/2 – Lemon, Zest & Juice 
Seasoning To Taste 

Method – 

1. Pat the whole chicken dry and remove any gizzards. Allow to sit out of the fridge for 1 1/2 hours. Remove the backbone from the chicken, flip it over the breast side down, and push it down to crack the bone and open the chicken up. You can ask your butcher to do this if you don’t want to. Pat the chicken dry again. 

2. Heat BBQ to maximum temperature. Add the chillies to a bowl and drizzle with olive oil and salt. Mix to combine. Grill the chillies on the BBQ for 10-12 minutes or until lightly charred and soft. Remove and let cool. 

3. Remove the stem from the chillies and deseed (optional). Add the chillies to a blender with the remaining harissa ingredients except the butter. Blend well to create a thick paste. Season to taste. 

4. Rub the chicken with half of the harissa paste, reserving the other half. If you can, also rub some harissa paste underneath the chicken skin. Drizzle with 1 1/2 Tbsp (30ml) olive oil and season with salt. 

5. Place the chicken onto the hot BBQ breast side up and cook for 10 minutes. Flip the chicken and grill the breast side down for 5 minutes. Transfer chicken onto a baking tray that fits your BBQ and turn off one side of the BBQ. Cook the chicken on the cooler side with the lid down for 35-40 minutes or until an internal temperature of 70.c – 158.f. Remove and allow the chicken covered in foil to rest for 5-10 minutes. 

6. Place the remaining harissa paste into a saucepan over medium heat and add the unsalted butter. Whisk to combine and melt the butter through the Sauce. Check seasoning and remove from heat. 

7. To make the spiced yogurt. Add all the ingredients into a mixing bowl and whisk together. Check seasoning and store in the fridge until ready to serve. 

8. On a platter, spread a generous amount of the spiced yogurt. Lay over the harissa chicken and drizzle over the harissa butter sauce. Garnish with coriander and lime wedges. Dig in.

Today I’m going to show you how to cook a whole chicken on the barbecue and cover it in a Harissa paste which is a chili paste it is a beautiful blend of spices and it goes so well on a chicken especially when it’s Char grilled if you

Don’t have a barbecue you can do it in the oven and I’ll have details about that in the description as for the chicken this weighs 2.6 kilos or 5.7 lb it’s been pattered dry so there’s no moisture on the skin and it’s also come to room temperature which takes roughly

2 hours that way we’ll get a better crust on the actual skin itself now as for the chilies I’ve got about 30 here anywhere between 25 to 30 is completely fine and these are long red chilies they’re very mild they don’t have much of a kick you don’t want to blow your

Mouth up by using 30 plus bird’s eye chilies these are going to be grilled on the barbecue to create a really nice Smoky flavor along with the chilies we’re going to need five cloves of garlic to create the Hera paste a whole range of spices and a little bit of

Acidity to serve with the chicken we’re going to be making a spiced yogurt what I have here is some natural Greek yogurt a Lebanese cucumber that I’ll be running along the larger side of a box grater then we can squeeze out some of that moisture we’re also going to need one

Lemon we’re going to need the juice of that some coriander or cilantro that we will roughly chop make sure there’s no large leaves or stems plus another couple of spices as well as salt pepper and oil now the first thing we want to do is make our Harissa paste that way we

Can get it on the chicken and start marinating we’re going to add 25 long red chilies to a mixing bowl drizzle over 1 tbsp of olive oil season up with salt and cracked black pepper then get in there with your hands and mix these around till the oil is completely coated

It’s going to help create smoke also helping them char as well as create a nice Smoky flavor within the chilies with our Barbecue on the highest setting we’re going to place all the chilies on there and Grill these for about 8 to 10 minutes until you get those beautiful

Grill marks they’re lightly charred and of course softened if you don’t have a barbecue don’t worry I’ll have details in the description of how you can do this inside using your oven once that’s done place them into a mixing bowl and what you’ll notice is the Skins are very

Very soft you should be able to peel them off but we’re not going to do it at this stage because we are going to wrap them in cling wrap and this is going to create Steam and help them soften up even even more and if you wanted to

Remove the Skins this is the easiest way to do it but we’re not going to do that for this recipe next on the agenda is the spiced yogurt you saw me great the cucumber in the beginning what we’re going to do here is just grate one whole Lebanese cucumber drain off any liquid

As you can just squeeze it in your hand wrap it in a towel to make it easier then place it into a bowl to the Bowl we’re also going to add in 5 G or 0.2 oz of chopped coriander or cilantro just make sure there’s no large leaves and

Stems 1 and 1/2 cups of natural Greek yogurt you can use labar or even hung yogurt here 1 tpoon or 3 G of turmeric for color and a nice musky flavor half a teaspoon or 1 and 1/2 G of ground cumin for that earthy flavor half a teaspoon

Or 1 and 1/2 G of Kenne Pepper for a little bit of heat you don’t have to add this if you don’t want to then we’re going to squeeze in the juice from half a lemon starting with half a lemon you can always add more and just make sure

You squeeze it into your hand or use a citrus juicer just so we don’t get any seeds in there then season it up with salt and cracked black pepper I ended up using about 20 cracks of black pepper with that all in mix this around really well for those flavors to become friends

Make sure that turmeric is completely mixed in as well for that beautiful color then check it for seasoning and acidity just if necessary and store in the fridge all right going back to the chilies we can now unwrap these I recommend using some gloves it just

Makes it a little less messy we’re only going to pick off the stem here like I said you can remove the skin if you wanted to but I’m not going to do that for this recipe it does make it a little bit smoother though if you do and once

You have that done transfer them into a blender Bowl add in five cloves of freshly peeled garlic 2 TPO or 6 G of ground cumin 1 taspo or 3 G of ground coriander seeds half a teaspoon or 1 G of ground caraway seeds 2 tpoon or 6 G

Of spoked paprika and then for the liquids we’re going to add 1 tbsp or 20 ml of apple cider vinegar this just adds a beautiful acidity to this 1 tbsp or 20 G of tomato paste to add increased depth then we’re going to use another 1/2 of a

Lemon and squeeze that in again you can add more just test out after and adjust if necessary 1/4 of a cup or 60 m M of olive oil this will help blend everything together and then we can blend this on a high speed until it’s a nice thick but pourable paste you might

Have to scrape the sides down a few times just to get that consistency right and making sure it’s obviously Blended and what we have just made is a really delicious and easy to make Harissa paste and it should look something like this which we can pop aside for the time

Being now moving on we have one whole chicken here this has been in the fridge overnight uncovered this is going to help dry it out and what we’re doing is removing the backbone by just slicing either side of it you can use a knife like what I’m doing here if you know

Where to slice or I do recommend using kitchen shears if you’ve never done this before but it depends on what tools you have available to you and if you wanted a more detailed version of what I’m doing here I do have a separate video it’s just a short video so it’s only 60

Seconds long anyway once you’ve removed that backbone you can save this for a stock put it in the freezer for whenever you need it then flip the chicken over so we got the breasts facing up towards us we’re going to push down right in between that breast plate and push down

To crush and what we’ve done here is created a butterfly chicken also known as spatchcock and this is going to cook a lot quicker compared to using a whole chicken that said and done we’re going to place this into a large roasting dish this isn’t going to be cooked in this

This is only for marinating and also clean up your bench and everything that you’ve used and touch chicken with season up the chicken skin with a nice generous amount of salt you don’t have to go overboard but I like to heavily season this because it will go into the

Chicken once we’ve allowed this to marinate then what we’re going to do is place over about half of that Harissa paste cover it well and then use gloves and just gently rub this marinade all over the chicken you can’t even get underneath the skin if you manage to be

Able to do that flip it over get in all of the little nooks and crannies make sure every single little bit is covered in that Harissa paste the more the meria it’s going to increase the flavor then we can wrap this up nice and tight and place this in the fridge from anywhere

Between 4 hours to 24 hours up to 48 hours and if you really can’t wait you can use it straight away but the longer the time the better the flavor when you’re ready to cook bring the chicken out of the fridge for about 2 hours just

To get that chill out of it and I’m using a thermometer which is digital and Wireless this is completely optional you don’t have to do it and it’s not sponsored or anything it just makes it a lot more accurate to cook drizzle over a little bit of olive oil I ended up using

About 1 and 1/2 tablespoon rub it all over make sure it’s completely coated then what we’re going to do is transfer the chicken onto the barbecue that’s at the highest setting place it flat side down so the skin and breasts are facing up we’re going to cook this or char

Grill it for about 10 minutes just to get that beautiful flavor and color on the bottom of that chicken when it comes to flipping over I do recommend using two sets of tongs just to make it E easier it is quite difficult sometimes and the chicken can break so be gentle

And once it is flipped and you’re happy with it we’re going to continue grilling for another 10 minutes to get that skin nice and charred then we can gently place it onto a baking tray don’t have to cover it with anything and we’re going to place this skin side up or

Breast side then brush over a little bit more of that marinade covering it again we’re going to leave it on the tray this time turn off one of the sides of your barbecue then turn the barbecue down to medium on the two sides that are still

On and we’re going to cover the lid of the barbecue and allow this to roast for about 40 minutes or until an internal temperature of 70° C or 158° F in the meantime place a sauce pan over a medium heat add in the remaining Harissa paste

And follow that up with 100 G of unsalted butter just gently stir this through all we need to do is allow the butter to melt through the sauce it should only take a couple of minutes and once it has melted we can remove this from the stove top and we’re going to

Base the Harissa paste over the chicken about every 10 minutes or so you can also flip it and do the other side just be careful with it so the chicken doesn’t break and continue doing this every 10 minutes or so until the chicken’s got an internal temperature of

70° C or 158° F that’s if you’re using a thermometer or until the 40 minutes is up now my chicken’s been on the barbecue for about 35 minutes the internal temperature is correct so I’m going to remove it from the grill what we’re going to do now is allow it to rest for

About 10 minutes you can cover it with some foil to keep it hot but it should stay hot because it is quite a big piece of protein let’s then transfer it onto a chopping board I’m using a Cleaver for this you want to use your sharpest biggest knife go straight through that

Breast bone and slice straight in half all the way through and depending on who you’re serving this to you can break it down into the breasts the thighs the drums the wings all of that type of stuff depending on what you want to do with it and as you can see after resting

That chicken is perfectly cooked and nice and juicy now as for serving up I like to place down quite a bit of that spiced yogurt spread it across the whole bottom of the plate and I’m serving this up as two halfs like I said you can

Break it down do it however you want it to but I’m going to place these along that nice serving platter that I have placing next to each other pour over any of the resting juices that were on the tray that we cooked it on also scraping

Off any of the Harissa paste that might be stuck on there garnish it with some coriander or cilantro leaving the stems on for better presentation and I also grilled up some lemons this is completely optional you can do it with limes as well and I just put these on

The side squeeze it over at the end like I said it is completely optional and if you want to know how to do it simply just put them on the barbecue grill them for about 2 minutes until they’re charred then remove them once everything’s done we have this stunning

Platter of Harissa chicken the flavors are incredible it looks amazing and I cannot wait for you to try it if this doesn’t make your mouth water I don’t know what will it is really easy to make it doesn’t require many ingredients it doesn’t take that long and seriously

Just look at it but there is only one thing left to do and that is of course we can then dig In