Moroccan-Spiced Grilled Chicken with Harissa Yogurt Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in warm Moroccan spices, served with a cooling harissa-infused yogurt sauce. This Middle Eastern-inspired chicken recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 12 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 cup plain Greek yogurt
1 tbsp harissa paste
1 tbsp fresh lemon juice
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: In a bowl, mix 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/4 tsp ground cinnamon, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
Step 2: Coat 1 lb boneless skinless chicken thighs evenly with the spice marinade, cover, and refrigerate for at least 30 minutes to absorb flavors.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5-6 minutes per side until cooked through and juices run clear, with a slight char on the edges.
Step 4: Meanwhile, in a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tbsp harissa paste, 1 tbsp fresh lemon juice, and 2 tbsp chopped fresh cilantro until smooth and creamy.
Step 5: Serve the grilled chicken hot with a dollop of the harissa yogurt sauce on top for a perfect balance of smoky and cooling flavors.