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Smoked Harissa Chicken Thighs

Smoked Harissa Chicken Thighs

Bold, smoky, and packed with spice, these harissa-marinated chicken thighs from ambassador Miguel Raya bring serious flavor. Cooked over a robust wood blend and finished with a cool, creamy yogurt sauce, this dish hits the perfect balance of heat and freshness.

Prep

15 minutes (plus marinating time)

Cook time

35–45 minutes

Serves

4–6

Steps

  1. In a large bowl, combine harissa paste, olive oil, lemon juice, garlic, paprika, cumin, salt, pepper, and honey (if using). Mix well.
  2. Add the chicken thighs and toss until fully coated. Cover and marinate for at least 1–2 hours (overnight for best flavor).
  3. Preheat your smoker to 300°F using Bear Mountain Red, White & BBQ pellets.
  4. Place the chicken thighs on the smoker and cook for 35–45 minutes, or until the internal temperature reaches 165°F and the skin is lightly charred.
  5. While the chicken cooks, mix all yogurt sauce ingredients in a bowl and refrigerate until ready to serve.
  6. Remove the chicken from the smoker and let rest briefly.
  7. Serve with the yogurt sauce and garnish with fresh herbs.

Ingredients:


Harissa Chicken

  • 6–8 bone-in chicken thighs 
  • 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 
  • 1–2 TSP black pepper 
  • Optional: 2 TBSP honey 


Yogurt Sauce

  • 2 cups Greek yogurt 
  • 2–3 TBSP lemon juice 
  • 2–3 cloves garlic, grated 
  • 2 TBSP olive oil 
  • Salt and pepper, to taste 
  • Fresh herbs (parsley or dill) 
  • Optional: pinch cumin or drizzle of honey

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Smoked Harissa Chicken Thighs

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Red White & BBQ Craft Blends® Wood Pellets

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