1-First Step: Mise en place and seasoning Pat the chicken dry with paper towels. Season both sides liberally with kosher salt. Drying the meat helps the spices and harissa adhere and promotes better caramelization when grilling.

2-Second Step: Mix the marinade In a large bowl combine the following: minced garlic (10 cloves), sliced 1/2 red onion, 1 1/2 tsp ground coriander, 1 1/2 tsp black pepper, 1 tsp ground cumin (or 1 tsp sweet paprika), 1 tsp smoked paprika, 1/2 tsp cayenne (adjust to taste), and 5 to 6 tbsp harissa paste. Add the juice of 1 lemon and a generous drizzle of extra virgin olive oil. Stir until the mixture is cohesive.

3-Third Step: Coat and rest (optional marinate) Add the seasoned chicken thighs to the bowl and toss until each thigh is evenly coated with the harissa mixture. For deeper flavor, cover and marinate in the refrigerator for 30 minutes to 2 hours. If pressed for time, you can grill straight away this harissa chicken still develops great color and flavor under high heat.

4-Fourth Step: Heat and prepare the grill or skillet Preheat an outdoor grill or indoor griddle to medium-high heat, about 400 to 450°F. Lightly oil the grill grates or the skillet to prevent sticking. A hot surface creates attractive char marks and seals in juices.

5-Fifth Step: Grill the chicken Place the coated chicken thighs on the hot grill or skillet. Grill for 6 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Use an instant-read thermometer for accuracy. Avoid constant flipping; let each side develop a good crust before turning.

6-Final Step: Rest and serve Remove the chicken from heat and let rest for 5 minutes. Resting allows juices to redistribute and stabilizes the temperature. Slice or serve whole with your choice of sides.