Why You’ll Love This Recipe
This recipe is packed with flavor, easy to prepare, and can be cooked in the oven, on the grill, or even in a skillet. Harissa paste gives the chicken a unique smoky-spicy profile that’s both warming and vibrant. It pairs beautifully with grains, salads, or roasted veggies and works great for meal prep or casual entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
harissa paste (mild or spicy)
olive oil
garlic (minced)
lemon juice
paprika
cumin
salt
black pepper
fresh cilantro or parsley (for garnish)
optional: yogurt or tahini sauce for serving
Directions
- In a bowl, whisk together harissa paste, olive oil, garlic, lemon juice, paprika, cumin, salt, and pepper.
- Add the chicken and toss to coat evenly in the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for best flavor.
- Preheat your oven to 400°F (200°C), or preheat a grill to medium-high heat.
- For oven method: Place chicken on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping once halfway through, until the chicken is cooked through and slightly charred on the edges.
For grill method: Grill the chicken for about 5-7 minutes per side, until fully cooked and nicely charred. - Let the chicken rest for 5 minutes before serving.
- Garnish with fresh herbs and serve with your favorite sides.
Servings and timing
This recipe serves 4 people.
Marinate time: 30 minutes to 8 hours
Cooking time: 25-30 minutes (oven) or 10-15 minutes (grill)
Prep time: 10 minutes
Variations
- Use bone-in, skin-on chicken thighs for extra flavor and crispiness.
- Add honey to the marinade for a touch of sweetness to balance the heat.
- Mix a little Greek yogurt into the marinade for a creamier texture.
- Pair with couscous, quinoa, or flatbread for a complete meal.
- Serve with a cucumber-yogurt sauce or tahini dressing to cool down the heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F or in a skillet over medium heat until warmed through.
Freeze cooked harissa chicken for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What is harissa?
Harissa is a North African chili paste made with roasted red peppers, hot chili peppers, garlic, spices, and olive oil.
Is harissa chicken spicy?
Yes, it has a noticeable heat, but you can control the spice level by using mild harissa or mixing it with yogurt or honey.
Can I use store-bought harissa?
Absolutely. Look for it in the international or condiment aisle of most grocery stores.
What sides go well with harissa chicken?
Couscous, rice, grilled vegetables, hummus, or a cucumber salad are great choices.
Can I cook this in a skillet?
Yes, sear the chicken in a hot skillet for 5-6 minutes per side until cooked through.
Can I use chicken breasts?
Yes, but be careful not to overcook them. Pounding them to an even thickness helps.
How long should I marinate the chicken?
At least 30 minutes, but for best flavor, marinate for 4 to 8 hours.
Is this recipe gluten-free?
Yes, as long as your harissa paste and any sides are gluten-free.
Can I make it ahead of time?
Yes, marinate the chicken ahead and cook just before serving, or cook fully and store for meal prep.
How do I tone down the spice?
Mix harissa with yogurt, sour cream, or honey in the marinade to balance the heat.
Conclusion
Harissa Chicken is a fiery, flavorful dish that brings a taste of North Africa to your kitchen. With minimal ingredients and maximum flavor, it’s a fantastic option for a quick weeknight dinner or a weekend cookout. Serve it with your favorite sides and enjoy a spicy, satisfying meal that’s sure to impress.
PrintHarissa Chicken
Harissa Chicken is a spicy, smoky, and aromatic dish made with chicken marinated in North African harissa paste, then grilled or roasted to perfection. It’s bold, flavorful, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling or Roasting
- Cuisine: North African
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 3 tbsp harissa paste (mild or spicy)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: yogurt or tahini sauce for serving
Instructions
- In a bowl, whisk together harissa paste, olive oil, garlic, lemon juice, paprika, cumin, salt, and pepper.
- Add the chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- Preheat oven to 400°F (200°C) or preheat a grill to medium-high heat.
- Oven method: Place marinated chicken on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until cooked through and slightly charred.
- Grill method: Grill chicken for 5–7 minutes per side, or until fully cooked and charred on the edges.
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped fresh herbs and serve with yogurt or tahini sauce if desired.
Notes
- Use bone-in, skin-on chicken thighs for added flavor and crispiness.
- Add a tablespoon of honey to the marinade for a sweet-spicy balance.
- Mix harissa with yogurt to mellow the heat if needed.
- Pairs well with couscous, roasted vegetables, or flatbread.
Nutrition
- Serving Size: 1 chicken thigh or breast
- Calories: 290
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
