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Grilled harissa chicken garnished with fresh herbs and dollops of creamy white sauce on a white plate.

Harissa Chicken

This easy harissa chicken is juicy, smoky and boldly spiced with an easy marinade. Instructions included for baking, grilling, and air frying!
Prep: 10 minutes
Cook: 15 minutes
Total: 55 minutes
Servings: 6 servings
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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).
    Raw chicken pieces marinated in a harissa marinade in a glass bowl with metal tongs on a wooden surface.
  • 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.
    Pieces of harissa chicken being grilled on a barbecue with visible grill marks and charred edges.
  • 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.

Nutrition

Serving: 1(of 6)Calories: 236kcalCarbohydrates: 3gProtein: 30gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 144mgSodium: 869mgPotassium: 427mgFiber: 0.4gSugar: 2gVitamin A: 119IUVitamin C: 2mgCalcium: 23mgIron: 2mg
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