Why You’ll Love This Recipe
This recipe brings restaurant-quality flavor to your kitchen with minimal effort. Harissa paste adds complexity and warmth, transforming everyday chicken into something special. It’s incredibly versatile—you can use any cut of chicken and cook it in various ways. Plus, it’s naturally dairy-free and packed with protein, making it perfect for both weeknight dinners and meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (bone-in or boneless)
harissa paste (store-bought or homemade)
olive oil
lemon juice
garlic (minced)
paprika
salt
black pepper
optional: honey or maple syrup (for a hint of sweetness)
chopped fresh cilantro or parsley (for garnish)
lemon wedges (for serving)
Directions
- In a bowl, whisk together harissa paste, olive oil, lemon juice, garlic, paprika, salt, pepper, and honey (if using).
- Place chicken in a large zip-top bag or dish and pour the marinade over it. Toss to coat evenly.
- Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours for deeper flavor.
- Preheat oven to 400°F (200°C) or heat a grill to medium-high.
- Remove chicken from marinade and cook:
- To Bake: Place on a sheet pan or baking dish and bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
- To Grill: Grill 5–7 minutes per side until charred and cooked through.
- To Pan-Sear: Sear in a hot skillet with a little oil, 5–6 minutes per side.
- Let the chicken rest for 5 minutes. Garnish with chopped herbs and serve with lemon wedges.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Marinate time: 30 minutes to 4 hours
Cook time: 25 minutes
Total time: 40–60 minutes (depending on marinating time)
Variations
- Creamy Harissa Chicken: Add a dollop of Greek yogurt or coconut cream to the marinade for a richer texture.
- Sheet Pan Style: Roast with vegetables like sweet potatoes, red onions, and bell peppers.
- Skewers: Cut chicken into chunks and thread onto skewers for grilling.
- Harissa Chicken Bowl: Serve over couscous, quinoa, or rice with roasted veggies.
- Sweet & Spicy: Add pomegranate molasses or honey for a sweeter profile.
- Extra Smoky: Use smoked paprika and char the chicken on a grill or broiler.
- Low-Carb: Serve with cauliflower rice or a green salad for a lighter option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
Microwave in short bursts, being careful not to dry out the chicken.
Freeze cooked chicken for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
FAQs
What is harissa?
Harissa is a North African chili paste made from roasted red peppers, chili peppers, garlic, olive oil, and spices. It’s spicy, smoky, and slightly sweet.
Where can I buy harissa?
You can find it in jars or tubes in the international aisle of most grocery stores or at specialty markets.
Can I use harissa powder instead of paste?
Yes, mix harissa powder with olive oil and lemon juice to form a paste-like consistency.
Is this dish very spicy?
It has a moderate heat level. You can adjust by using less harissa or balancing with yogurt or honey.
Can I make this with chicken wings or drumsticks?
Yes, all cuts of chicken work. Adjust cooking time based on size and thickness.
What should I serve with harissa chicken?
Try couscous, rice, flatbread, roasted vegetables, or a fresh cucumber salad.
Can I make it ahead?
Yes, marinate the chicken up to 24 hours in advance and cook when ready.
Is it good for meal prep?
Absolutely. It reheats well and pairs with a variety of grains and veggies for easy meals.
Can I cook this in the air fryer?
Yes, cook at 375°F (190°C) for about 18–20 minutes, flipping halfway through.
Is harissa chicken gluten-free?
Yes, the chicken and marinade are naturally gluten-free. Just verify that your harissa paste is gluten-free if store-bought.
Conclusion
Harissa Chicken is a bold, easy, and delicious way to spice up your dinner routine. Whether you’re grilling, baking, or pan-searing, this dish brings vibrant North African flavor to your plate with minimal effort. Perfectly juicy and packed with personality, it’s a versatile recipe you’ll want to make again and again.
PrintHarissa Chicken
Harissa Chicken is a bold and spicy dish featuring chicken marinated in a flavorful blend of harissa paste, lemon, garlic, and spices. Perfectly juicy and packed with North African-inspired flavor, it can be grilled, baked, or pan-seared with ease.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40–60 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Grilled or Baked
- Cuisine: North African
- Diet: Gluten Free
Ingredients
- 1.5 lbs chicken thighs or breasts (bone-in or boneless)
- 3 tablespoons harissa paste (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey or maple syrup (optional)
- 2 tablespoons chopped fresh cilantro or parsley (for garnish)
- Lemon wedges (for serving)
Instructions
- In a bowl, whisk together harissa paste, olive oil, lemon juice, garlic, paprika, salt, pepper, and honey (if using).
- Place chicken in a zip-top bag or dish and pour marinade over it. Toss to coat evenly.
- Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.
- Preheat oven to 400°F (200°C), or preheat grill or skillet to medium-high heat.
- Remove chicken from marinade and cook using your preferred method:
- Bake: Place on a baking dish and bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
- Grill: Grill for 5–7 minutes per side until charred and cooked through.
- Pan-Sear: Sear in a hot skillet with oil for 5–6 minutes per side until golden and cooked through.
- Let chicken rest for 5 minutes. Garnish with herbs and serve with lemon wedges.
Notes
- Add yogurt or coconut cream to the marinade for a creamy version.
- Use smoked paprika for deeper flavor.
- Great served over couscous, rice, or salad bowls.
- Marinate up to 24 hours in advance for best flavor.
- Harissa paste can vary in heat—adjust quantity to taste.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
