With seasoning inspiration from North African cuisine, this grilled chicken and potato meal is simple enough to serve on any summer weeknight. Harissa is a feisty chili paste hailing from North Africa and an exciting marinade for juicy chicken. With a bit of extra fat, chicken thighs tend to retain more juicy flavour on the grill than does breast meat. Taking the extra step of par-boiling your potatoes until slightly soft before grilling them helps ensure that the outsides don’t char long before the potatoes are cooked all the way through on the grill. If available, try the Moroccan spice mixture ras el hanout to season the potatoes.
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Perfectly cooked
Using a digital instant-read thermometer is the best way to determine if grilled meats are cooked to a safe temperature without over-grilling, which can dry out the meat.
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This recipe was originally published in the June 2025 issue of alive magazine.