Grilled Pomegranate Harissa Chicken

Juicy, smoky, and bursting with bold flavors, this Grilled Pomegranate Harissa Chicken is an absolute showstopper. The sweet-tart kick of pomegranate molasses, the heat from harissa, and the subtle citrusy brightness of orange juice create the perfect balance of flavors. Whether cooked over charcoal, a gas grill, or even roasted in the oven, this dish is guaranteed to impress at your next cookout or family dinner.

Why You’ll Love This Recipe

Key Benefits

• Simple ingredients made with just a handful of pantry staples
• Big on flavor with harissa adding spice, while pomegranate molasses brings a touch of sweetness
• Versatile cooking methods work great on a charcoal grill, gas grill, or even in the oven
• Great for meal prep with leftovers that are perfect for sandwiches, wraps, or salads

Taste & Texture

• The skin crisps up beautifully, creating a slightly smoky, caramelized crust
• The inside stays juicy, tender, and packed with flavor from the harissa marinade
• The combination of heat, tang, and sweetness makes every bite irresistible

Dietary Attributes

• Naturally gluten-free
• Can be made low-carb by reducing the pomegranate molasses
• Perfect for high-protein meal plans

Ingredients & Substitutions

Ingredient List

• 1 ½ tablespoons Harissa paste
• 2 tablespoons Orange juice (freshly squeezed)
• 1 tablespoon Olive oil
• 1 tablespoon Pomegranate molasses
• ½ teaspoon Salt
• 3.3 lbs (1.5 kg) Whole chicken, giblets removed

Possible Substitutions

• Harissa paste can be swapped with sriracha and smoked paprika for a similar heat level
• Pomegranate molasses can be replaced with balsamic glaze mixed with honey
• Orange juice can be substituted with lemon juice or apple cider vinegar
• Olive oil can be switched for melted butter for added richness or avocado oil for a neutral taste

Step-by-Step Instructions

Charcoal Barbeque Method

1. Fire up the barbeque and wait until the coals are medium hot
2. In a small bowl, mix together the harissa, orange juice, olive oil, pomegranate molasses, and salt, then set aside
3. Brush a little oil on the grill, then place the chicken breast side up on the coolest part of the barbeque. Make sure there aren’t any coals directly under the chicken, as it needs indirect heat to roast properly
4. After browning the skin, wrap the chicken in foil
5. Close the barbecue lid and cook for 80-90 minutes, turning the chicken halfway through to ensure even cooking. Check that the juices run clear before removing
6. Let the chicken rest for about 10 minutes before carving

Gas Grill Method

1. Preheat the grill for indirect cooking at about 400°F (200°C)
2. Prepare and season the chicken, then oil the grill grates
3. Place the whole chicken on the grill with indirect heat, cover, and cook for 80-90 minutes, rotating halfway through
4. Let the chicken rest for 10 minutes before carving

Oven Roasting Method

1. Preheat the oven to 400°F (200°C)
2. Place the seasoned chicken on a roasting rack over a baking sheet
3. Roast for 30-35 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear
4. Let it rest for 10 minutes before slicing

Expert Tips & Tricks

Best Practices

• Pat the chicken dry with a paper towel before applying the marinade so the flavors don’t get diluted
• Marinate the chicken for 2-3 hours for a deeper flavor, although it can be cooked immediately if needed
• Cook over indirect heat to ensure the inside is fully cooked without burning the outside

Common Mistakes

• Avoid using high heat, which can burn the outside while leaving the inside undercooked
• Make sure to rotate the chicken halfway through for even cooking
• Let the meat rest before carving to allow the juices to redistribute

Time-Saving Tips

• Use a spatchcocked chicken to reduce cooking time and ensure even roasting
• Prepare the marinade in advance and store it in the fridge for up to 3 days

Serving Suggestions

Pairings

• Serve with grilled vegetables, couscous, or a fresh salad
• Pair it with these delicious appetizers for a complete meal: Valentine’s Day Stuffed Mushrooms, Heart-Shaped Caprese Skewers, or Mini Spinach and Feta Puffs

Presentation Ideas

• Garnish with pomegranate seeds and fresh parsley for a vibrant and elegant touch
• Serve it on a wooden board with slices of citrus for a rustic presentation

Beverage Pairings

• A crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir pairs beautifully
• For non-alcoholic options, a minty lemonade or pomegranate iced tea complements the flavors well

Storage & Reheating

Leftover Storage

• Store in an airtight container in the fridge for up to 4 days
• Freeze shredded chicken in a zip-top bag for up to 3 months

Reheating Methods

• Reheat in the oven at 300°F (150°C) for about 10 minutes to keep it juicy
• Warm it in a pan with a little broth or butter to prevent drying out

Frequently Asked Questions

Substitutions & Adjustments

Can I use chicken thighs instead of a whole chicken?
Yes! Adjust cooking time to about 35-40 minutes for bone-in thighs

Can I make this recipe less spicy?
Use half the amount of harissa or mix it with plain yogurt to mellow the heat

What if I don’t have pomegranate molasses?
Use balsamic glaze mixed with a teaspoon of honey for a similar effect

Troubleshooting

Why is my chicken dry?
It might have overcooked—always use a meat thermometer to check doneness

What if my chicken isn’t browning?
Increase the heat for the last 10 minutes of cooking or place it under the broiler for a crispy finish

Variations & Customizations

Dietary Adaptations

• For a keto-friendly version, reduce or skip the pomegranate molasses
• For a dairy-free option, ensure no butter is used in the basting process

Flavor Twists

• Add smoked paprika or cumin for a deeper, smoky flavor
• Try a honey glaze in the last 10 minutes of cooking for a caramelized finish

Seasonal/Holiday Versions

• Add cinnamon and nutmeg to the marinade for a winter holiday twist
• Serve with a refreshing citrus salad in summer

Conclusion

Grilled Pomegranate Harissa Chicken is a flavorful, versatile dish that’s perfect for any occasion. Whether you grill it over charcoal, cook it on a gas grill, or roast it in the oven, it delivers an incredible balance of sweet, spicy, and smoky flavors. Try it out, and let me know how it turns out in the comments.

For more delicious recipes, check out my Pinterest page for inspiration!

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