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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.
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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!