Grilled Chicken with Lemon and Harissa Mustard
Prep time
Cook time
Total time
An easy to make grilled chicken dish with complex levels of flavor
Recipe type: entrée
Cuisine: Grilled american
Serves: 8 portions
  • 8 bone in chicken quarters
  • 2 lemons
  • 2 limes
  • 1 C brown sugar
  • ½ C olive oil
  • ½ C white wine vinegar
  • 3 garlic gloves, chopped
  • ¼ C chopped cilantro
  • 1 3.8 oz jar Maille Harissa and Lemon mustard
  1. In a mixing bowl, juice two lemons and two limes, leaving lemon and lime halves in bowl with juice
  2. Wisk in brown sugar, chopped garlic, vinegar, lemon harissa mustard, and olive oil.
  3. Add most of cilantro, reserving a tablespoon to use as garnish.
  4. Transfer marinade to large zip lock bag and add chicken pieces.
  5. Seal bag, while removing most of the air in the bag.
  6. Refrigerate for at least 6 hours (preferably overnight)
  7. Remove chicken from bag and discard remaining marinade.
  8. Heat grill up to HIGH and spray with cooking spray to prevent chicken from sticking.
  9. Place chicken pieces skin side down on grill and turn a quarter turn after 3-4 minutes.
  10. Cook another 3-4 minutes, turn chicken over and repeat.
  11. Once all chicken is browned (like in the photos), transfer chicken to one side of the grill and turn off flame on this side of grill.
  12. On the side of the grill that has no chicken, turn grill to high. This is indirectly cooking the chicken.
  13. Continue to cook covered for about 45 minutes turning occasionally to avoid scorching.
  14. Chicken should reach an internal temperature of 165 degrees, you can monitor this with a meat thermometer or until juices run clear when poked with a fork.
  15. When chicken has reached 165 degrees remove from grill and place on baking sheet and cover tightly with foil.
  16. Allow to sit covered for 10 minutes
  17. Transfer chicken to serving plate and garnish with remaining cilantro
  18. This marinade also makes a great salad dressing (just be sure to not use it if there has been contact with chicken).
Recipe by superman cooks at