First Step: Prepare the Chicken
Pat the chicken thighs or drumsticks dry with paper towels to remove excess moisture. This step ensures the skin crisps nicely when grilled. Season both sides of the chicken evenly with kosher salt and black pepper for balanced seasoning.

Second Step: Make the Harissa Marinade
In a large mixing bowl, combine minced garlic, sliced red onion, ground coriander, black pepper, cumin (or sweet paprika), smoked paprika, cayenne pepper, and the harissa paste. Add freshly squeezed lemon juice and a generous drizzle of extra virgin olive oil. Optionally, add honey for a touch of sweetness. Stir well until the marinade is evenly mixed and smooth.

Third Step: Marinate the Chicken
Place the seasoned chicken pieces into the bowl with the marinade, coating each piece thoroughly. For bone-in drumsticks, rub some marinade under the skin as well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 2 to 4 hours, or overnight if you can. Marinating at room temperature for 30 minutes is acceptable if short on time.

Fourth Step: Preheat the Grill
Preheat your grill or indoor grill pan to medium-high heat (around 400-450°F or 204-232°C). Oil the grates lightly to prevent sticking and to promote even charring.

Fifth Step: Grill the Chicken
Place chicken pieces onto the grill. For boneless thighs, cook for 6 to 7 minutes per side, turning once for uniform char and doneness. For bone-in drumsticks, grill for about 30 to 40 minutes total, turning every 8 to 10 minutes to avoid burning and ensure even cooking. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for boneless cuts, or 175-180°F (79-82°C) for drumsticks to maximize tenderness.

Sixth Step: Optional Glazing
For extra flavor and shine, brush additional harissa paste on the chicken during the last 10 minutes while cooking over indirect heat. This avoids burning sugars and adds a sticky glaze.

Final Step: Rest and Serve
Remove the chicken from the grill and allow it to rest for 5 minutes. This lets juices redistribute for moist, tender meat. Discard leftover marinade and onions. Garnish with chopped fresh mint and lemon wedges if desired, and serve with sides like quick couscous, grilled vegetables, or fresh herb salads for a full meal.