Grilled Whole Chicken

Why You’ll Love This Recipe

This grilled chicken is tender on the inside, with a beautifully charred, flavorful exterior. Harissa adds a subtle heat and depth, while orange juice and pomegranate molasses provide sweetness and tang. Minimal ingredients, maximum flavor, and a show-stopping presentation make it ideal for family dinners or entertaining guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ tablespoons Harissa paste
• 2 tablespoons orange juice
• 1 tablespoon olive oil
• 1 tablespoon pomegranate molasses
• Salt, to taste
• 3.3 pounds (1.5 kg) whole chicken, giblets removed

Directions

1. Prepare the marinade: In a small bowl, whisk together harissa paste, orange juice, olive oil, pomegranate molasses, and a pinch of salt.
2. Marinate the chicken: Rub the marinade evenly over the whole chicken, inside and out. Let sit for at least 30 minutes at room temperature or up to 4 hours in the fridge for deeper flavor.
3. Preheat the grill: Set up a medium heat zone on your grill (or preheat oven to 400°F / 200°C if roasting).
4. Grill the chicken: Place chicken breast-side up on the grill or in a roasting pan. Cook for 50–60 minutes, turning occasionally if on a grill, until the internal temperature reaches 165°F (74°C) at the thickest part of the breast.
5. Rest and serve: Let the chicken rest for 10 minutes before carving to allow juices to redistribute. Serve with your favorite sides or a fresh salad.

Servings and Timing

Serves: 4–6
Prep time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cook time: 50–60 minutes
Total time: 1 hour 30 minutes (including minimum marinating)

Variations

• Add whole garlic cloves or fresh rosemary inside the cavity for extra aroma.
• Serve with roasted vegetables, couscous, or a green salad.
• Adjust harissa to taste for more or less heat.
• Drizzle with extra pomegranate molasses before serving for a glossy, tangy finish.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave until warmed through.

FAQs

Can I make this recipe ahead of time?

Yes, marinate the chicken in advance and grill or roast just before serving.

Can I use a smaller or larger chicken?

Yes, adjust cooking time accordingly: smaller chickens will cook faster, larger chickens may need extra time.

Can I cook this in the oven instead of a grill?

Yes, roast at 400°F (200°C) for 50–60 minutes or until fully cooked.

How do I know when the chicken is done?

Use a meat thermometer: the thickest part of the breast should reach 165°F (74°C).

Can I make it less spicy?

Yes, reduce the amount of harissa or substitute with mild paprika or a milder chili paste.

Conclusion

Grilled Whole Chicken with Harissa and Pomegranate is a vibrant, juicy, and flavorful dish that brings bold, exotic flavors to your table with minimal effort. Perfect for weeknight dinners, weekend gatherings, or festive meals, this chicken is both easy to prepare and visually impressive.

Grilled Whole Chicken

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Grilled Whole Chicken with Harissa and Pomegranate is a smoky, flavorful, and juicy whole chicken perfect for outdoor grilling or indoor roasting. Marinated in a vibrant blend of harissa, orange juice, olive oil, and pomegranate molasses, it’s bursting with North African-inspired flavors.

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 50–60 minutes
• Total Time: 1 hour 30 minutes (including minimum marinating)
• Yield: 4–6 servings
• Category: Main Dish
• Method: Grilling / Roasting
• Cuisine: North African / Mediterranean

Ingredients

1 ½ tablespoons Harissa paste

2 tablespoons orange juice

1 tablespoon olive oil

1 tablespoon pomegranate molasses

Salt, to taste

3.3 pounds (1.5 kg) whole chicken, giblets removed

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Instructions

1. Whisk together harissa paste, orange juice, olive oil, pomegranate molasses, and salt to prepare the marinade.
2. Rub the marinade evenly over the whole chicken, inside and out. Let sit for at least 30 minutes at room temperature or up to 4 hours in the fridge.
3. Preheat the grill to medium heat or preheat oven to 400°F (200°C).
4. Place chicken breast-side up on the grill or in a roasting pan. Cook for 50–60 minutes, turning occasionally if grilling, until internal temperature reaches 165°F (74°C) at the thickest part of the breast.
5. Let chicken rest for 10 minutes before carving. Serve with sides or salad.

Notes

Add whole garlic cloves or fresh rosemary inside the cavity for extra aroma.

Serve with roasted vegetables, couscous, or a green salad.

Adjust harissa to taste for more or less heat.

Drizzle with extra pomegranate molasses before serving for a glossy finish.

Nutrition

• Serving Size: 1/4 of chicken
• Calories: 380
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 120 mg