If you’re looking for a simple yet flavor-packed dish, this grilled lemon harissa chicken and zucchini is the perfect choice. It combines the bold and spicy notes of harissa with the brightness of lemon and the smoky goodness of grilled chicken and zucchini.
The result is a dish that’s light, satisfying, and incredibly easy to prepare. Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is a must-try.
The Magic of Harissa
Harissa is a North African chili paste made with dried chilies, garlic, citrus, and extra-virgin olive oil. It adds depth, heat, and an aromatic richness that transforms simple ingredients into something extraordinary.
This dish uses harissa as both a marinade and a seasoning, allowing the flavors to penetrate the chicken and zucchini for a well-balanced kick. If you’ve never cooked with harissa before, this easy recipe is the perfect introduction.
Why This Recipe Works
One of the best things about this dish is how effortlessly it comes together. The ingredients are simple, and the cooking process is quick. With just a few steps, you’ll have a delicious meal ready in no time. Here’s why you’ll love it:
- Minimal prep: Just marinate the chicken, slice the zucchini, and grill. That’s it!
- Big flavors: The combination of smoky, spicy, tangy, and creamy elements makes this a standout meal.
- Healthy and satisfying: Lean protein from chicken, fiber-rich zucchini, and a protein-packed yogurt sauce make this a balanced dish.
- Versatile: Serve it as is, pair it with grains like quinoa or couscous, or wrap it in a warm pita for a Mediterranean-inspired sandwich.
Cooking Tips for Perfect Results
To ensure this dish turns out perfectly every time, follow these simple tips:
- Use a hot grill: Cooking over medium-high heat (around 400-450°F) gives you a beautiful char while keeping the chicken juicy.
- Don’t over-marinate: Harissa has strong flavors, so a short marination (even just 15-30 minutes) is enough. Longer marination times can overpower the dish.
- Slice zucchini evenly: Cutting the zucchini into ¼-inch-thick planks ensures even cooking and the right balance of tenderness and char.
- Rest the chicken: Letting the chicken sit for a few minutes after grilling keeps it juicy and flavorful.
Simple Ways to Customize
This easy recipe is already fantastic, but you can tweak it based on your preferences:
- Make it spicier: Add more harissa to the marinade or the sauce for an extra kick.
- Try different proteins: Swap the chicken for shrimp, tofu, or even salmon for a delicious twist.
- Use different herbs: While dill, parsley, and chives add freshness, you can experiment with mint, cilantro, or basil for a new flavor profile.
- Dairy-free version: Replace the yogurt or labneh with a dairy-free alternative like coconut yogurt or tahini sauce.
No Grill? No Problem!
If you don’t have access to a grill, you can still enjoy this dish. Simply roast everything on a parchment-lined baking sheet at 425°F for about 15-20 minutes. The flavors remain just as vibrant, and you’ll still get that wonderful caramelization on the chicken and zucchini.
Serving Suggestions
This dish is satisfying on its own, but you can enhance it further with these serving ideas:
- With grains: Serve alongside fluffy couscous, quinoa, or rice for a complete meal.
- As a wrap: Stuff the chicken, zucchini, and yogurt sauce into warm pita bread for an easy Mediterranean-inspired wrap.
- With a salad: Pair it with a fresh tomato and cucumber salad for a light, refreshing contrast.
- Topped with extras: A sprinkle of feta cheese or toasted pine nuts adds even more depth.
The Perfect Meal for Any Occasion
Whether you’re cooking a quick weeknight dinner, prepping meals for the week, or hosting a summer barbecue, this grilled lemon harissa chicken and zucchini recipe is a great option.
It’s easy to make, packed with bold flavors, and offers endless possibilities for customization. Give it a try and enjoy a taste of North Africa right from your own kitchen!
Easy Grilled Lemon Harissa Chicken & Zucchini Recipe
Ingredients
For the Chicken & Zucchini:
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp harissa paste + 1 tsp for the sauce
- 2 tbsp extra-virgin olive oil divided
- Kosher salt
- 1 lemon zested and halved
- 3 medium zucchini
For the Yogurt Sauce:
- ¾ cup labneh, sour cream, or full-fat plain Greek yogurt
- ¼ cup fresh soft herbs dill, parsley, chives, or basil
Instructions
- Preheat the Grill: Set your outdoor grill to medium-high heat, around 400°F to 450°F.
- Marinate the Chicken: In a large mixing bowl, add the chicken, 2 tablespoons of harissa, 1 tablespoon of olive oil, and 2 teaspoons of salt. Use a Microplane or fine grater to zest the lemon directly into the bowl. Cut the lemon in half, squeeze the juice from one half over the chicken, and set aside the other half for later. Toss the chicken until it is evenly coated with the seasoning.
- Prepare the Zucchini: Slice the zucchini in half crosswise, then cut each half into ¼-inch thick planks. Place the zucchini on top of the marinated chicken in the bowl. Drizzle the remaining tablespoon of olive oil over it and season with ¾ teaspoon of salt. Gently toss everything together, ensuring the zucchini is coated but not overly mixed with the chicken.
- Grill Everything: Arrange the chicken and zucchini on the grill. Cook each side for about 5 to 7 minutes, flipping once. The chicken should reach an internal temperature of 165°F, and the zucchini should become very tender. Once done, remove everything from the grill and transfer to a serving platter. Let the chicken rest for a few minutes.
- Prepare the Sauce: In a small bowl, mix the yogurt (or labneh/sour cream) with the remaining teaspoon of harissa, the juice from the reserved lemon half, and ¼ teaspoon of salt. Stir well, then taste and adjust with more harissa or lemon juice if needed.
- Serve: Tear fresh herbs over the top to add a pop of color and flavor. Serve the grilled chicken, zucchini, and yogurt sauce together and let everyone enjoy!
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.