1-First Step: Prep the chicken and season it well Start by patting the chicken thighs dry with paper towels. This helps the seasoning cling better and supports browning on the grill. Sprinkle both sides with kosher salt, making sure each piece is lightly but evenly seasoned. Set the chicken in a large mixing bowl so there is enough room to coat everything without spilling.

2-Second Step: Build the marinade mixture Add the minced garlic, sliced red onion, ground coriander, black pepper, cumin or sweet paprika, smoked paprika, cayenne pepper, and harissa paste to the bowl. Then pour in the lemon juice and a generous drizzle of extra virgin olive oil. Use a spoon or clean hands to mix everything together until the chicken is evenly coated. The mixture should look thick, glossy, and full of color.

3-Third Step: Let the flavors settle, if you have time If your schedule allows, cover the bowl and marinate the chicken in the refrigerator for 30 minutes to 2 hours. This gives the garlic, spices, and harissa time to soak into the meat. It is a simple step, but it can make the flavor feel even fuller. If you are rushing, skip this part and head straight to the grill.

4-Fourth Step: Heat the grill or indoor griddle Preheat your outdoor grill or indoor griddle to medium-high heat, around 400 to 450°F. Lightly oil the grates so the chicken releases easily. This temperature is hot enough to give the chicken good color while still cooking the meat through without drying it out. If you are using a skillet, let it heat fully before adding the chicken.

5-Fifth Step: Grill the chicken Place the chicken thighs on the hot grill and cook for 6 to 7 minutes on the first side. Flip them and cook for another 6 to 7 minutes on the second side. The chicken should be cooked through and reach an internal temperature of 165°F. If your thighs are especially thick, give them an extra minute or two, checking the center with a thermometer for safety.

6-Final Step: Rest and serve Move the cooked chicken to a plate and let it rest for a few minutes before serving. Resting helps the juices stay in the meat instead of running out onto the plate. Serve the chicken over quick-cooked rice or couscous with a side salad or vegetables for a simple meal. You can also slice it for wraps, grain bowls, or lunch containers the next day.