Allow the chicken to reach room temperature for at least 30 minutes before grilling.
To make the chicken easier to grill, cut out the backbone and lie the chicken flat with the inside of the body facing down. Press firmly on the breastbone of the chicken until you hear a crack and the chicken lies completely flat. Apply salt generously all over the body and in the abdominal cavity and then rub evenly with the harissa paste. Place the chicken skin side up, so that the wings are behind the breast and the drumsticks are on the back.
Preheat the grill to high and oil the grates.
- Place the chicken skin side down on the grill over direct heat and close the grill. Grill for 5 minutes until the skin is crispy. Turn the grill down to low and turn the chicken over. Cover the grill again and grill for another 30 to 40 minutes.
- When the chicken is cooked, it should rest for about 5 minutes before cutting up. The drumsticks and wings should pull apart easily.
- Serve with grilled peppers, spring onions or garlic shoots.
