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Grilled half chickens basted with harissa butter

Bast your grilled chicken to perfection with homemade harissa butter. 



Harissa Butter

  • 4 red peppers
  • 1 tablespoon olive oil
  • 2 Roma tomatoes, seeded
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon chilli flakes
  • 1 tablespoon smoked paprika
  • 2 tablespoons garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 lb butter


  • 1 whole chicken, cut in half

Herb Bouquet

  • 3 sprigs rosemary
  • 2 sprigs thyme
  • 2 sprigs lavender
  • 3 branches sage
  • Basil bunch


Harissa Butter

  1. Preheat the grill to high heat. 
  2. Oil the peppers and place over high heat. Char, turning often until skin is blistered.  Allow the peppers to cool. Remove the skins and remove the seeds. 
  3. Place the peppers into a blender. Add tomatoes, tomato paste, lemon juice, cumin, chilli flakes, smoked paprika, garlic, salt, and oil. Blend until smooth. Place half the blended mixture into a large glass dish and place two half chickens' skin side down in the mixture. Place half of the remaining Harissa sauce over the chicken and reserve the last quarter for the butter.  Cover the chicken and allow the chicken to marinate in the sauce for four to 24 hours in the refrigerator. 
  4. Add butter to the remaining sauce in the blender and blitz until smooth. Transfer to a small bowl and keep refrigerated until ready to use.


  1. Preheat the grill to low-medium heat. 
  2. Oil the grill and the chicken. Place the chicken skin side down and then close the lid of the grill. Once the skin is charred and crispy, flip the chicken. 

Herb Bouquet

  1. Tie the herbs together with the butcher's twine to make a brush. 
  2. Dip the herb bouquet in the Harissa butter and baste the charred sides of the meat with the buttery herbs. 

Cook Chicken and Serve 

  1. Move the chicken to the cool side of the grill and turn the heat up to medium-high for indirect heat cooking. Cook the chicken until the internal temperature it is 165 degrees Fahrenheit. 
  2. Remove from heat and tent with foil to keep warm while resting for five to 10 minutes.  Carve and serve. Enjoy!

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