Harissa Yogurt-Marinated Chicken with Cucumber Quinoa Salad

Over the years I’ve published many grilled chicken recipes, and once the weather warms up I’m almost always outside with tongs in hand. This Harissa-Yogurt Marinated Chicken paired with a bright Cucumber-Quinoa Salad is one of my go-to summer meals: bold, easy to make, and perfect for weeknight grilling or backyard gatherings.

Grilled chicken can easily be bland, but a simple harissa-and-yogurt marinade transforms boneless, skinless chicken thighs into juicy, flavorful pieces with a warm, tangy edge. The cucumber-quinoa salad is a cool, herby companion that can be made ahead, so you can spend less time in the kitchen and more time enjoying the patio. The salad adds extra protein from the quinoa and a satisfying contrast to the charred chicken with mint, dill, and salty feta.

Ingredients

• Avocado oil (plus a little more for the grill)
• Harissa
• Garlic cloves, minced
• Plain Greek yogurt
• Fresh 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 cheese (block or crumbled)

Step-by-Step Instructions

Step One: Make the Harissa-Yogurt Marinade

In a large bowl, whisk together 1/4 cup avocado oil, 2 tablespoons harissa, 2 minced garlic cloves, 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, and 1 teaspoon freshly ground black pepper until smooth. Add 2 pounds of boneless, skinless chicken thighs, toss to coat, cover, and chill for at least 2 hours or up to overnight.

Step Two: Cook the Quinoa

Rinse 1 cup white quinoa under cold water. In a saucepan, combine the quinoa with 1½ cups water and bring to a boil. Reduce heat to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork. Transfer the quinoa to a large bowl and let cool to room temperature.

Step Three: Assemble the Cucumber-Quinoa Salad

Once the quinoa has cooled, stir in 1½ cups thinly sliced Persian cucumbers, 1/2 cup roughly chopped mint leaves, and 1/4 cup chopped fresh dill fronds. In a small bowl, whisk together 2 minced garlic cloves, 1/4 cup extra virgin olive oil, 2 tablespoons champagne vinegar, and 2 tablespoons freshly squeezed lemon juice. Pour the dressing over the quinoa mixture and toss to combine. Add 4 ounces thinly sliced or crumbled feta and gently toss once more. Set the salad aside while you grill the chicken.

Step Four: Prep the Grill

Preheat the grill to medium-high (about 400°F). To oil the grates, dip a folded paper towel in a little avocado oil and, using tongs, wipe the oil over the grates. Use just a little oil to avoid flare-ups.

Step Five: Grill the Chicken

Remove the chicken from the marinade and place on the grill. Cover and cook about 4 minutes per side to develop color. Reduce heat to medium-low and continue cooking 3 to 5 minutes more, until the chicken is cooked through and an instant-read thermometer registers 165°F. Transfer the chicken to a cutting board and let rest 5 minutes before slicing.

Step Six: Slice and Serve

Slice the rested chicken and serve over or alongside the cucumber-quinoa salad. This combination is light, bright, and makes for a satisfying summer meal. Leftover salad keeps well in the refrigerator for a few days and makes an excellent lunch.

Recipe Notes & FAQs

Servings & Nutrition

Author

Author: Alex Snodgrass

I hope you enjoy this Harissa-Yogurt Marinated Chicken with Cucumber-Quinoa Salad — it’s become a summer favorite for good reason. If you try it, leave a comment with your tweaks and how it turned out.

Need more grilled chicken ideas?

Grilled Chicken with Chipotle-Whiskey BBQ Sauce

Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

Grilled Chili Chicken Tacos with Tomatillo Salsa

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