This new sauce was absolutely perfect in this Smoked Harissa Chicken 🙂
I like to try and mix things up a bit and try new ingredients, new flavor combos, etc.
This Harissa spread is one of my most recent newer finds and is full of unique flavor.
It’s a North African/ Moroccan chili paste that has a bit of a kick, but not overwhelmingly spicy.
Some stores may carry this Harissa spread, but mine did not. I was able to find it on Amazon though!
Click the picture to order from Amazon…
How to make Smoked Harissa Chicken
The sauce for this chicken is a mixture of Harissa, honey, lime juice, garlic powder, cumin, cinnamon, kosher salt, and pepper.
Separate the chicken skin from the breast and pour some of this sauce in.
Rub it between the chicken breast and skin so it’s evenly coated.
This is a trick that really brings extra flavor when making a whole chicken.
Then brush more sauce over the entire chicken and set the remaining sauce aside.
Next stop is the smoker 🙂
I love using hickory wood pellets for my Traeger, click below to order from Amazon!
Onto a smoker set to 250 degrees and this guy will hang out here for about 4 hours.
Oh, and brush with the remaining sauce about every hour.
I’m just going to say I make whole smoked chickens a lot.
And have tried many different flavors and seasonings.
This one is by far in the top 5! So flavorful and extra special!
Smoked Harissa Chicken can also be made in the oven, so if you don’t have a smoker, no worries at all!
Into a 400 degree oven for an hour and it will be cooked to perfection!
With either cooking method it’s always recommended to check that the temp is at 170 degrees using an instant read thermometer 🙂
More recipes to try just as yummy as Smoked Harissa Chicken…
Lots more Traeger Grill/ Smoker Recipes to try!
Check out the spice blends, unique sauces, and gift set options at Savory Spice Shop!
Smoked Harissa Chicken
Smoked Harissa Chicken has a flavorful glaze made with Harissa spread and some other Moroccan spices then smoked for hours, so juicy and unique!
- 1 whole chicken (5 to 6 pounds)
- 1/2 cup Harissa chili paste/ spread
- 1/2 cup honey
- 1 Tbsp lime juice
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp ground cinnamon
- kosher salt, pepper
Pat the chicken dry with paper towels and set aside on a tray.
In a bowl, whisk together the Harissa paste, honey, lime juice, garlic powder, cumin, cinnamon, kosher salt, and pepper until evenly mixed.
Brush the sauce over all sides of the whole chicken, separate the skin on the breasts and rub some of the sauce between the skin and chicken breasts as well.
Place in a smoker set to 225 degrees for 4-5 hours or until the internal temp is 170 degrees. Brush with the remaining glaze every hour.
Note: Can also be baked in the oven at 400 degrees for 1 hour, or until internal temp is 170 degrees.