Harissa Chicken

Category, CuisineDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time1 hr 55 minsTotal Time2 hrs 5 mins

This is a simple and delicious roast chicken recipe. With just a couple of ingredients, you can have a flavoursome roast chicken. Harissa paste can be found at major supermarkets and is a great ingredient to have in your pantry.

 4 tsp teaspoons harissa paste (store-bought)
 2 garlic cloves, crushed
 3 tsp teaspoons extra-virgin olive oil
 1 tsp teaspoon fine sea salt
 ½ tsp teaspoon freshly ground black pepper
 1.80 kg kilogram chicken
1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.

2

In a small bowl, mix together the harissa paste, crushed garlic, olive oil, salt and pepper. Spread half of the paste under the skin of the chicken breast and thighs. Spread the remaining paste all over the chicken. Tuck the wings under the breast and tie the legs and tailbone together with kitchen string to create an even shape for cooking.

3

Roast the whole chicken over indirect medium heat, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C). Remove the chicken from the barbecue and leave to rest for 10 to 15 minutes before carving.

Ingredients

 4 tsp teaspoons harissa paste (store-bought)
 2 garlic cloves, crushed
 3 tsp teaspoons extra-virgin olive oil
 1 tsp teaspoon fine sea salt
 ½ tsp teaspoon freshly ground black pepper
 1.80 kg kilogram chicken

Directions

1

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. If using a Weber Pulse, set up your barbecue with a trivet.

2

In a small bowl, mix together the harissa paste, crushed garlic, olive oil, salt and pepper. Spread half of the paste under the skin of the chicken breast and thighs. Spread the remaining paste all over the chicken. Tuck the wings under the breast and tie the legs and tailbone together with kitchen string to create an even shape for cooking.

3

Roast the whole chicken over indirect medium heat, with the lid closed, for about 1 hour and 15 minutes, or until the internal temperature has reached 71°C. The temperature will continue to rise 3°C to 6°C while the chicken is resting (the final doneness temperature for chicken is 74°C). Remove the chicken from the barbecue and leave to rest for 10 to 15 minutes before carving.

Harissa Chicken
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