Start by whisking together all of the marinade ingredients in a large bowl or a freezer-sized plastic bag. This includes the harissa paste, olive oil, lemon juice, balsamic vinegar, ground cumin, ground coriander, smoked paprika, ground cardamom, salt, onion powder, pepper, and ground cinnamon. Make sure everything is well combined to coat the chicken evenly.
Next, take your boneless skinless chicken thighs and add them to the marinade. Turn the chicken to coat it thoroughly. Seal the bag or cover the bowl and marinate in the refrigerator for at least four hours, or up to twenty-four hours for maximum flavor. This step is crucial as it allows the spices to infuse into the meat.
When you’re ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for twenty to thirty minutes. This helps the chicken cook more evenly.
While the chicken is resting, prepare the yogurt sauce. In a blender, combine the Greek yogurt, cilantro, parsley, peeled garlic, and lemon juice. Blend until the herbs are finely chopped. If you prefer a thicker sauce, you can stir in some extra Greek yogurt after blending.
Once blended, cover the sauce and chill it in the refrigerator until it’s time to serve. This will allow the flavors to meld beautifully.
Now, preheat your grill to medium heat, around 400 to 450 degrees Fahrenheit. Grease the grates to prevent sticking. Grill the marinated chicken, covered, for about five to seven minutes on each side, or until it reaches an internal temperature of 170 degrees Fahrenheit. Use an instant-read thermometer for accuracy.
After grilling, transfer the chicken to a cutting board and let it rest for five minutes. This step is important as it allows the juices to redistribute, ensuring a juicy bite.
If you don’t have a grill, you can heat a tablespoon of vegetable oil in a cast-iron skillet or grill pan over medium-high heat. Working in batches, add the marinated chicken in a single layer. Cook for four to five minutes per side, covering the pan to keep moisture in. Continue cooking until the chicken reaches 170 degrees Fahrenheit.
Alternatively, you can also bake the chicken. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray it with cooking spray. Place the marinated chicken on the baking sheet, ensuring they aren’t touching. Bake for twenty to twenty-five minutes or until the internal temperature reaches 175 degrees Fahrenheit.
Once cooked, transfer the chicken to a cutting board and let it rest for another five minutes before slicing. This will ensure every slice is juicy and tender.
