Harissa Chicken is bold, smoky, and tender, thanks to a simple marinade made with harissa paste. It’s easy enough for a weeknight, versatile enough for meal prep, and you can cook it however you like, whether it’s on the grill, in the oven, or in the air fryer.
Harissa will take your chicken game to the next level!
Harissa is spicy, but not necessarily hot.
Buy a mild version and it brings layers of roasted peppers, garlic, warm spices, subtle smokiness, and a little heat. (And if you do like it hot, opt for the spicy version.)
I’ve found that chicken thighs (and Juicy Lamb Meatballs!) are the perfect match for harissa. Their richness stands up well to the bold flavor. If you get bored of the same chicken recipes again and again, harissa chicken is here to help you shake things up!
Since harissa already contains plenty of complexity, you don’t need to add all that much to complete the marinade—just olive oil to help the marinade soak into the meat, garlic (because ALWAYS garlic), salt, pepper, and cumin for some warm, earthy flavor.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Boneless, Skinless Chicken Thighs. Chicken thighs stay juicier than chicken breasts and are more forgiving if they cook a minute or two longer than planned. Trim away any large pieces of excess fat before marinating.
- Harissa Paste. Mild harissa delivers warm, smoky flavor with gentle heat, while spicy versions can be significantly hotter. I tested this recipe with mild harissa because it lets the other flavors come through while still providing plenty of personality.
- Olive Oil. No need for fancy extra-virgin olive oil here. A good cooking olive oil will do!
- Garlic. After mincing, measure the garlic; you should have about a tablespoon. Large or small cloves will yield different amounts, so it’s best to go by measurement rather than number!
- Seasonings. Kosher salt, ground cumin, and black pepper.
- Fresh Herbs. Cilantro, parsley, or dill all work well.
- Greek Yogurt. A dollop of plain Greek yogurt cools the heat from the harissa.
Step-By-Step Instructions
Prepare the Chicken. Pat the chicken dry with paper towels. Dry chicken browns better than wet chicken, so don’t skip this step.
Marinate the Chicken. In a large bowl, stir together all the marinade ingredients (photo 1). Add the chicken and toss until every piece is evenly covered. Marinate for at least 30 minutes or refrigerate for up to 24 hours (photo 2).
Cook the Chicken (photo 3). Choose your preferred cooking method: grilling, baking in the oven, or air frying.
Rest (photo 4). Let the chicken rest for 5 to 10 minutes before slicing, then ENJOY!
How to Serve Harissa Chicken
- Over Grains. Like Couscous, Turmeric Rice, or Quinoa.
- Alongside North African-Inspired Dishes. Moroccan Couscous or Moroccan Chickpea Salad would be perfect!
- With Vegetable Sides. Keep it simple with Sautéed Green Beans or Roasted Cauliflower.
- In Wraps and Pitas. Cut the chicken into pieces and stuff into pita with crisp veggies and Homemade Tzatziki Sauce.
- For Protein in Salads. I love making this harissa chicken and adding it to salad greens for easy work week lunches.
Harissa Chicken
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- ¼ cup harissa sauce mild or spicy; I used mild
- 2 tablespoons olive oil
- 3 cloves garlic minced (about 1 tablespoon)
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- Chopped fresh cilantro, dill, or parsley for serving
- Plain Greek yogurt for serving
Instructions
- Remove the chicken from the refrigerator and pat dry; trim off and discard any large pieces of extra fat.
- In a large bowl, combine the harissa, oil, garlic, salt, cumin, and pepper. Add the chicken thighs and toss to coat. Let marinate for 30 minutes, or refrigerate for up to 1 day (let the chicken come to room temperature prior to cooking).
- TO GRILL: Preheat the grill to medium-high heat (about 400°F). Scrub the grill grates clean. Grill the chicken, starting with the smooth-side down, for 8 to 12 minutes, flipping once halfway through, or until the chicken registers 165°F at the thickest part when tested with an instant-read thermometer. Transfer to a plate or cutting board, cover, and let rest 5 to 10 minutes. Enjoy warm.
- TO BAKE: Preheat oven to 425℉. Place the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 165°F on an instant read thermometer inserted at the thickest part, about 15 to 25 minutes depending upon your oven and the size of the thighs. Cover and let rest 5 to 10 minutes before serving.
- TO AIR FRY: Preheat the air fryer to 380°F, then add the chicken smooth-side down. Cook for 8 to 10 minutes, flipping halfway through, until the chicken reaches 165°F on an instant read thermometer. Let rest for 5 to 10 minutes, then enjoy warm.
Notes
- TO STORE: Refrigerate cooked chicken in an airtight container for up to 4 days.
- TO FREEZE: Freeze cooked chicken for up to 3 months.
- TO REHEAT: Warm gently in the microwave or a covered skillet over low heat until heated through.
