This post may contain affiliate links. Please read our disclosure policy.
Over the years, I’ve shared a LOT of grilling recipes on the blog — so much so that I decided to dedicate an entire week to each year (#DDGrillWeek!). As soon as the weather warms up, you can find me on my patio with a pair of extra large tongs in hand. I’m so excited to share another delicious grilling recipe that you can make on repeat all summer long — Harissa-Yogurt Marinated Chicken with Cucumber-Quinoa Salad!
Grilled chicken can easily be bland and boring, but this recipe shows how to make an actually flavorful version with just a few simple steps and ingredients. In this recipe, I marinated boneless, skinless chicken thighs in a harissa-yogurt combination that is tangy, warm, and all-around delightful. Once the chicken is cooked through, I slice it up and serve it with a make-ahead-friendly herby cucumber quinoa salad. It’s light, bright, and the perfect pairing to the charred chicken.
You could easily make this salad on its own too and serve it alongside any grilled meat or fish. I love that the quinoa packs in a little extra protein – it’s such an easy way to bulk up your dinner. It’s tossed with sliced Persian cucumbers, mint, and dill, then tossed with a simple vinaigrette and topped with salty feta cheese. And if you happen to have leftovers, it a great lunch option the following day!
Ingredients:
- Avocado Oil
- Harissa
- Garlic Cloves
- Greek Yogurt
- Lemon Juice
- Ground Coriander
- Ground Cumin
- Kosher Salt
- Freshly Ground Black Pepper
- Boneless Skinless Chicken Thighs
- White Quinoa
- Persian Cucumbers
- Fresh Mint
- Fresh Dill Fronds
- Extra Virgin Olive Oil
- Champagne Vinegar
- Feta Block
Step-by-Step:
Step One: Marinate the Chicken
In a large mixing bowl, whisk together 1/4 cup avocado oil, harissa, garlic, Greek yogurt, lemon juice, coriander, cumin, salt, and pepper until well combined and smooth. Add the chicken to the harissa-yogurt mixture and toss to combine. Cover, chill, and marinate for at least 2 hours or up to overnight.
Step Two: Cook the Quinoa
In a deep saucepan, bring the quinoa and water to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Let stand for 5 minutes, then gently fluff with a fork. Transfer the cooked quinoa to a large bowl and let cool to room temperature.
Step Three: Assemble the Quinoa Salad
Once the quinoa has cooled, add the cucumbers, mint, and dill. Stir to combine. In a separate bowl, whisk together the garlic, olive oil, champagne vinegar, and lemon juice. Pour over the quinoa mixture and stir to combine. Add the feta and gently toss once more. Set aside while you grill the chicken.
Step Four: Prep the Grill
Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
Step Five: Cook the Chicken
Place the chicken on the grill, cover, and cook for 4 minutes per side. Reduce the heat to medium-low and cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temperature reaches 165°F.
Step Six: Slice and Serve
Transfer the chicken to a cutting board and let rest for about 5 minutes before slicing and serving with the quinoa-cucumber salad.
Recipe FAQs:
Avocado oil has a high smoke point making it great for grilling! However, I prefer the tast of extra virgin olive oil in the salad.
Of course! You can cook this on your stovetop using a grill pan or cast iron skillet.
Absolutely! The chicken needs to marinate for at least two hours or up to overnight in the fridge!
Yes! You can cook the quinoa ahead of time then cover and chill in the fridge for up to 3 days. I would wait to assemble the salad until you are cooking the rest of the meal so it doesn’t get too soggy though!
I hope you all love this Harissa-Yogurt Marinated Chicken with Cucumber-Quinoa Salad as much as I do. Comment below once you try it and let me know what you think!
need more grilled chicken recipes? try these!
grilled chicken with chipotle-whiskey bbq sauce
grilled sesame chicken skewers with ginger-scallion rice
grilled chili chicken tacos with tomatillo salsa
Harissa-Yogurt Marinated Chicken with Cucumber- Quinoa Salad
Ingredients
For the Chicken Marinade:
- 1/4 cup avocado oil, plus more for grilling
- 2 tablespoons harissa
- 2 garlic cloves, minced
- 7 ounces plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
For the Quinoa Salad:
- 1 cup white quinoa
- 1½ cups water
- 1½ cups thinly sliced Persian cucumbers
- 1/2 cup roughly chopped mint leaves
- 1/4 cup chopped fresh dill fronds
- 2 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons freshly squeezed lemon juice
- 4 ounces feta cheese, thinly sliced (or crumbled feta)
Instructions
Marinate the Chicken:
- In a large mixing bowl, whisk together 1/4 cup avocado oil, harissa, garlic, Greek yogurt, lemon juice, coriander, cumin, salt, and pepper until well combined and smooth. Add the chicken to the harissa-yogurt mixture and toss to combine. Cover, chill, and marinate for at least 2 hours or up to overnight.
Make the Quinoa Salad:
- In a deep saucepan, bring the quinoa and water to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Let stand for 5 minutes, then gently fluff with a fork.
- Transfer the cooked quinoa to a large bowl and let cool to room temperature.
- Once the quinoa has cooled, add the cucumbers, mint, and dill. Stir to combine.
- In a separate bowl, whisk together the garlic, olive oil, champagne vinegar, and lemon juice. Pour over the quinoa mixture and stir to combine.
- Add the feta and gently toss once more. Set aside while you grill the chicken.
Grill the Chicken:
- Preheat the grill over medium-high heat (about 400°F). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grates. Be careful not to use too much oil to avoid starting a flare-up—a little goes a long way here.
- Place the chicken on the grill, cover, and cook for 4 minutes per side. Reduce the heat to medium-low and cook for 3 to 5 minutes, or until the chicken has cooked through and the internal temperature reaches 165°F.
- Transfer the chicken to a cutting board and let rest for about 5 minutes before slicing and serving with the quinoa-cucumber salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP MY FAVORITE GRILLING ITEMS HERE:
This meal is one of my family’s favorites. The chicken is so incredibly flavorful! The quinoa salad is light and delicious. So good!
So happy to hear this!
Is this a marinade that can be prepped and frozen? I’m trying to get ideas for postpartum meals that are healthy and won’t take me a lot of time. Thanks.
This whole recipe is a keeper!! Salad, so tasty. I made it with color quinoa bc it was what I had on hand Perfect marinade for the chicken. I only made it in the oven. 425°F for 25 min flipping at halftime. I will definitely make it again and again!!
Thank you!!
So glad to hear that! Thanks for cooking!
Loved this one! We made the chicken on the stove in a non-stick pan (Denver in the winter, so we’re not grilling 🙂) and it turned out absolutely delicious. Such big flavor and the quinoa salad is so refreshing!
I LOVE the flavor of this chicken and how easily the marinade comes together. However, I’ve been breaking the recipe and using a stainless steel pan on the stovetop to cook the chicken since I don’t have a grill. It works fine, except that the yogurt marinade burns to a crisp on the pan. Is this just the consequence I need to accept since I’m not following grilling instructions, or would you recommend any tweaks for indoor cooking? I was wondering whether subbing buttermilk for yogurt might leave a little less of the marinade on the exterior of the chicken and thus reduce the pan mess, but I haven’t tried and maybe that wouldn’t be good. Would appreciate any thoughts from community!
Hi Miranda- it should work okay on the stovetop. Perhaps try a cast iron skillet or non stick to see if that helps prevent some of the burning you are experiencing. And really shake off the excess marinade before placing into the hot skillet.
This is one of our summer go to meals! The chicken is Uber flavorful and the quinoa salad is bright and refreshing!
So great to hear, thank you!