This post may contain affiliate links. Please read our disclosure policy.
Another delicious grilling recipe coming straight to you this week — Harissa-Yogurt Marinated Chicken with light and fresh Cucumber-Quinoa Salad!
Grilled chicken never has to be boring and this recipe shows how with just a few simple steps and ingredients, you will have a flavor-packed dinner. In this recipe, I have simply marinated boneless, skinless chicken thighs (you can sub chicken breast if you prefer) in a harissa-yogurt combination that is tangy, warm — and all-around delightful. Grilled until cooked through and juicy, the chicken is then sliced and served with a refreshing and herby cucumber quinoa salad, which is great to make ahead of time to make dinner preparation easier as well as to have on hand all week if desired.Â
While the quinoa is packed with additional protein, it is also packed with sliced Persian cucumbers, mint, and dill and tossed with a simple vinaigrette and topped with some creamy, salty feta cheese, which gives you so many different flavors with each bite. The salad pairs just so beautifully with the warm spices from the harissa-yogurt chicken making this Harissa-Yogurt Marinated Chicken with Cucumber-Quinoa Salad a complete winner for a simple grilled dinner!
Ingredients:
- Avocado Oil
- Harissa (I like Mina Brand, Mild!)
- Garlic
- Greek Yogurt (I use 2%)
- Lemon Juice
- Ground Coriander
- Ground Cumin
- Salt
- Black Pepper
- Boneless Skinless Chicken Thighs
- Traditional White Quinoa
- Persian Cucumbers
- Fresh Dill Fronds
- Fresh Mint
- Extra Virgin Olive Oil
- Champagne Vinegar
- Feta Block (Sub Crumbled Feta)
Recipe Step-by-Step:
Step One: Marinate the Chicken
In a large mixing bowl, combine the avocado oil, harissa, garlic, greek yogurt, lemon juice, coriander, cumin, salt and pepper and whisk until well combined and smooth. Trim the chicken of excess fat and add the trimmed chicken to the harissa-yogurt mixture. Cover and let marinade for at least 2 hours, and up to overnight in the refrigerator.
Step Two: Cook the Quinoa
Bring 1 cup of quinoa and 1 ½ cups water to a boil. Once boiling, reduce the heat to a simmer, cover and cook until 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 cucumber, dill and mint. Stir to combine.In a separate bowl, add the garlic, olive oil, champagne vinegar and lemon juice. Whisk to combine then pour over the quinoa mixture. Stir to combine. Add the feta, and gently toss once more. Set aside while you grill the chicken.
Step Four: Prep the Grill
Heat grill over medium-high heat (350- 400℉) and oil the grill grates. Tto do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.
Step Five: Cook the Chicken
Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process. Flip the pieces once more and turn heat to medium-low, about 300°F, for 3-5 minutes, or until the chicken has cooked through and the internal temp is 165°F.
Step Six: Slice Chicken and Serve
Transfer the chicken to a cutting board and let rest for 5 to 8 minutes before slicing and serving with the quinoa-cucumber salad!
Recipe FAQs:
Avocado oil has a high smoke point making it great for grilling! But I prefer the tast of extra virgin olive oil in the salad.
Of course! You can alternatively cook this on your stovetop using a grill pan or cast iron skillet.
Absolutely! The chicken needs to marinate for atleast two hours but can also marinate 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. But I would wait to assemble the salad until you are cooking the rest of the meal!
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!
If you are looking for more grilled chicken ideas, here are a few more recipes to try:
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:
- ¼ cup avocado oil
- 2 tbsp harissa
- 2 cloves minced garlic
- 7 oz. Greek yogurt I use 2%
- ¼ cup lemon juice
- ½ tsp ground coriander
- ½ tsp ground cumin
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 pounds boneless skinless chicken thigh
For the Quinoa Salad:
- 1 cup traditional white quinoa
- 1 ½ cups water
- 1 ½ cups thinly sliced persian cucumber
- ¼ cup chopped dill fronds
- ½ cup roughly chopped mint
- 2 cloves garlic minced
- ¼ cup extra virgin olive oil
- 2 tbsp champagne vinegar
- 2 tbsp lemon juice
- 4 ounces block feta thinly sliced (can sub for crumbled feta)
Instructions
Marinate the Chicken:
- In a large mixing bowl, combine the avocado oil, harissa, garlic, greek yogurt, lemon juice, coriander, cumin, salt and pepper and whisk until well combined and smooth. Trim the chicken of excess fat and add the trimmed chicken to the harissa-yogurt mixture. Cover and let marinade for at least 2 hours, and up to overnight in the refrigerator.
Make the Quinoa Salad:
- Bring 1 cup of quinoa and 1 ½ cups water to a boil. Once boiling, reduce the heat to a simmer, cover and cook until 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 (you can also cover and chill for up to 3 days and make this salad later).
- Once the quinoa has cooled, add the cucumber, dill and mint; stir to combine.
- In a separate bowl, add the garlic, olive oil, champagne vinegar and lemon juice. Whisk to combine then pour over the quinoa mixture. Stir to combine.
- Add the feta, and gently toss once more. Set aside while you grill the chicken.
Grill the Chicken:
- Heat grill over medium-high heat (350- 400℉) and oil the grill grates. Tto do this, dip a wadded paper towel in a little avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.
- Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
- Flip the pieces once more and turn heat to medium-low, about 300°F, for 3-5 minutes, or until the chicken has cooked through and the internal temp is 165°F.
- Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving with the quinoa-cucumber salad.
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP MY FAVORITE GRILLING ITEMS HERE:
I just made the marinade, tasted it and it’s pretty salty! And I love salt. Is it meant to be this way?
Did I space out and use the wrong measuring spoon? Or lose count? Help! Please!
I think the marinade alone will be very salty– but once it’s on the chicken breast it should level out, since it’s 2 lbs of chicken
Did you use Harissa seasoning or Harissa Paste? Can’t wait to try this!
I prefer harissa paste!
Thank you Alex!
I make harissa paste with equal parts harissa seasoning, water and oil.
Everything about this was amazing. I didn’t have harissa so I used sambal instead and it turned out great! Definitely looking forward to trying with harissa though. The quinoa salad was the star though…going to be on repeat all summer long.
Would dairy-free yogurt taste ok?
Hi there,
I haven’t yet tried it with DF yogurt, but I think that or DF sour cream– if you have a brand you love– should work well here.
Update: I used df sour cream and it turned out great! Thank you for the reply. This recipe is absolutely delicious.
Also, Your recipes have changed my life in the kitchen….so grateful for all the clean meals that don’t sacrifice great flavor. And making fancy meals totally approachable and simple for all of us. Thank you so much for all that you do!
Would harissa seasoning be an ok sub for the paste? Having trouble finding it!
yes it should still be delicious!
This looks so good ! Where do you find your Harissa ? And what brand do you use ?
It’s fairly easy to find in most grocery stores (Check the shelves with Mediterranean, Middle Eastern or North African products… or it’s sometimes near ketchup, condiments, etc.) A few brands I’ve tried and like include Mina Harissa + Casablanca foods!
Is there Anything else that can be used instead of quinoa? I can’t wait to try this!
any cooked pasta would work, tooo, for a pasta salad rendition.
So yummy!!! So light! I wish I would’ve set aside a small portion of the marinade to try and a dipping sauce with the chicken!
So light and delicious! I only wish I would’ve saved a small portion of the marinade before I put the chicken in to try as a dipping sauce!!
Any suggestions to sub the champagne vinegar? Would white wine or red wine work well?
White wine would be the best sub!
I subbed out the champagne vinegar for white wine and used couscous instead of quinoa. It was DELISH!!
Love your recipes! Could you air fry the chicken as well?
I am sure you can! I haven’t tried that yet.
Yes, I’m wondering how to prepare chicken if I don’t have a grill. Bake or pan fry?
I would pan fry in a cast iron skillet or in a grill pan over medium-high heat!
Is harissa a spice or a paste? I purchased some online and it came as a ground spice. Is this what I use? Thanks!
I prefer the paste version!