Chicken breasts are one of the more difficult cuts of poultry to avoid overcooking. You can end up with dry and tasteless sawdust, and no one likes sawdust. One easy way to prevent this from happening is to start with a marinade. The marinade for these harissa and yogurt grilled chicken breasts packs a smokey heat from chili paste, while Greek yogurt, fresh mint, cilantro and lime balance out the spice. Essentially, this recipe can be used on a variety of poultry cuts, however, the most flavor from a chicken breast will have bone-in with skin. I find serving cold, pickled vegetables make a simple, complimentary side to this dish.

Harissa and Yogurt Grilled Chicken Breasts

  • Prep Time:20 minutes
  • Cook Time:25 minutes
  • Total Time:45 minutes
  • Servings:4 servings
  • Easy


  • 2 tablespoon harissa paste
  • 1 1/2 teaspoon paprika
  • 1 teaspoon caraway seeds
  • 1/2 lime, juiced
  • 3 garlic cloves
  • 1 bunch of cilantro
  • 1 teaspoon sea salt
  • 2 teaspoon cumin
  • 1 dried chili
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 1 bunch of mint
  • 1/4 cup water
Photo by Ellen Gibbs
  • Step 1

    Stick sprigs of fresh mint under the skin of each chicken breast and place in a deep, rectangular dish. Mix all the remaining ingredients in a blender or food processor. Spread the marinade evenly over the chicken, including under the skin and undersides.

    Photo by Ellen Gibbs
  • Step 2

    Grill the chicken directly over the coals for a nice sear, generally 4 minutes a side. Remove from the coals and cook for 20 to 25 minutes using indirect heat, with the grill lid on.

    Photo by Ellen Gibbs
  • Step 3

    Check the temperature of the chicken. If it’s within a few degrees of 165° F, and the juices run clear, then your harissa and yogurt grilled chicken breasts are ready to serve.

    Photo by Ellen Gibbs