Why You’ll Love This Recipe
You’ve had harissa chicken at Cava and thought, “I need this at home, all week.” This is that recipe. The marinade takes five minutes: harissa paste, honey, lemon juice, garlic, and olive oil. Let the chicken thighs soak overnight, or get them going 20 minutes before you fire up the grill. Either way, you’re getting deeply spiced, slightly sweet, citrus-bright chicken that works on everything.
It’s a little sweet and a little spicy and it tastes exactly like the Cava bowl you keep going back for. That’s not a coincidence. This is that recipe.
We’ve been making this harissa grilled chicken for years. It’s the batch cook that earns its spot in the fridge rotation. Tuck it into grain bowls, layer it on salads, or eat it straight off the cutting board. The cilantro yogurt sauce is worth every extra minute.
Looking for more grilled chicken recipes? Try our Cava Honey Harissa Chicken, Sheet Pan Harissa Salmon, or Greek Chicken Marinade next.
Table of Contents
- Why You’ll Love This Recipe
- Why This Harissa Grilled Chicken Works
- What Is Harissa?
- Ingredients You’ll Need
- How to Make Harissa Grilled Chicken
- Baked Option
- Recipe Tips
- Serving Suggestions
- Storage + Reheating Tips
- Recipe FAQs
- Expert Tips
- What to Serve with Harissa Grilled Chicken
- Storing and Meal Prep
- More Delicious Chicken Recipes
- Harissa Grilled Chicken Recipe
Why This Harissa Grilled Chicken Works
The marinade does all the work. Harissa paste is already packed with flavor, roasted red peppers, warm spices, chili. All you’re doing is amplifying it. Honey for balance, lemon for brightness, garlic for depth.
Chicken thighs over breasts, every time. They stay juicy on the grill even if you’re not watching the clock. No dry, sad chicken.
The yogurt sauce is non-negotiable. Creamy, herby, tangy. It pulls the whole dish together and takes about two minutes in a blender.
This is the batch cook of the rotation. Grill a pound and a half on Sunday and you’ve got protein for salads, wraps, and bowls all week.
What Is Harissa?
Harissa is a North African chili paste made from roasted red peppers, hot chilis, garlic, and warm spices like cumin, coriander, and caraway. It’s smoky, a little spicy, and deeply flavorful. You can find it in most grocery stores near the international foods or hot sauces. We love Mina brand for its balance of heat and flavor. Trader Joe’s and Cava brands are also great accessible options.
Ingredients You’ll Need
Here’s what goes into this easy harissa chicken recipe:
Harissa Chicken Ingredients
- Olive oil, harissa paste, honey, lemon juice, garlic, salt, pepper (keep)
- Add note under harissa paste: “Start with 2 tablespoons and taste before adding more. Heat levels vary a lot between brands.”
- Add note under honey: “This is what balances the heat. Don’t skip it.”
Cilantro Yogurt Sauce
- Plain yogurt: The cooling base to contrast the spice.
- Fresh cilantro: Adds a burst of freshness and color.
- Lemon juice: Enhances acidity and brightness.
- Garlic powder & salt: Seasoning to taste.
This marinade can also be tried on shrimp, tofu, or even lamb.
How to Make Harissa Grilled Chicken
- Make the Marinade: Whisk together the olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper in a bowl or zip-close bag. Success tip: Start with 2 tablespoons of harissa paste and taste before adding more. Heat levels vary a lot between brands.
- Marinate the Chicken: Add the chicken thighs and turn to coat evenly. Marinate for at least 20 minutes, or refrigerate overnight for the deepest flavor. Don’t exceed 24 hours. The lemon juice will start to break down the texture.
- Make the Cilantro Yogurt Sauce: While the chicken marinates, blend together Greek yogurt, fresh cilantro, lemon juice, garlic, and salt until smooth. Refrigerate until ready to serve. This takes two minutes and makes the whole dish.
Grilling Method
- Preheat your grill to medium-high (400-450°F). Oil the grates well before adding the chicken. The harissa and honey will stick to dry grates and scorch.
- Grill the Chicken: Remove chicken from the marinade and shake off excess. Grill smooth-side down for 6-7 minutes, flip, and cook another 6-7 minutes until the internal temp hits 165°F. Success tip: Don’t move the chicken for the first six minutes. Let it release naturally so you get those grill marks.
- Rest and Serve: Move the chicken to a clean plate, cover loosely with foil, and rest for 5-10 minutes. Slice and serve with the cilantro yogurt sauce.
Baked Option
Don’t have a grill? Bake at 425°F for 20-25 minutes, or until the internal temp reaches 165°F. Finish under the broiler for 2-3 minutes to get some char on the outside. The flavor is slightly different than the grill, but still very good.
Oven-Baked Method
- Step 1: Preheat oven to 425°F.
Step 2: Place chicken in a single layer in a baking dish.
Step 3: Bake for 25–30 minutes, or until internal temp hits 165°F.
Step 4: Rest briefly before slicing.
Serve: Drizzle the cilantro yogurt sauce over the chicken or serve it on the side for dipping.
Recipe Tips
- The yogurt sauce can be made ahead and stored for up to 3 days.
- For maximum flavor, marinate overnight.
- Always use a meat thermometer to check doneness—look for 165°F.
- Resting the chicken helps the juices redistribute and keeps it tender.
Serving Suggestions
This dish pairs well with:
- Warm pita bread or naan and whipped goat cheese
- A bed of couscous, quinoa, or brown rice
- Cauliflower rice for a low-carb option
- Roasted vegetables like sweet potatoes or roasted broccoli and carrots
Try it in a bowl or wrap filling—the possibilities are endless.
Storage + Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet or oven at 350°F until heated through.
Recipe FAQs
Harissa is a spicy North African chili paste made from red peppers, garlic, oil, and spices. It adds depth and smoky heat to sauces and marinades.
Harissa is a North African chili paste made from roasted red peppers, hot chilis, garlic, and warm spices like cumin, coriander, and caraway. Most brands you find in US grocery stores are a milder version of the traditional condiment.
It depends on your harissa brand. Most grocery store harissa is medium heat, flavorful but not fire. Start with 2 tablespoons and adjust. Mina, Cava, and Trader Joe’s brands are all accessible heat levels.
At least 20 minutes, up to 24 hours. Overnight gives you the deepest flavor. Don’t go longer than a day because the acid in the lemon will start to affect the texture.
Yes. Chicken breasts work with this marinade. Just be more careful not to overcook them. Grill to 165°F internal and consider pounding them to even thickness for consistent cooking.
Absolutely. Marinate the chicken up to a day in advance. You can also fully cook the chicken and refrigerate it to reheat later in the week.
Yes. Freeze cooked chicken in an airtight container for up to three months. Thaw overnight in the fridge and reheat in a skillet or microwave.
Expert Tips
Oil your grill grates. Harissa paste has natural sugars from the peppers and honey that will stick and burn on dry grates. Don’t skip this step.
Use a meat thermometer. Pull at 165°F. No guessing.
Batch it. This recipe doubles without any adjustments. Grill two pounds and you have protein for the whole week.
What to Serve with Harissa Grilled Chicken
- Rice or grain bowls with hummus, cucumbers, and tomatoes
- Pita wraps with the cilantro yogurt sauce
- On top of a big Greek salad
- With Sheet Pan Harissa Salmon for a full harissa spread
Storing and Meal Prep
Store cooked chicken in an airtight container in the fridge for up to four days. The flavor gets better overnight as the spices settle. Reheat in a skillet over medium heat or in the microwave in 30-second bursts.
More Delicious Chicken Recipes
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Harissa Grilled Chicken
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Ingredients
Harissa Chicken
- 1/4 cup olive oil
- 2 Tablespoons Harissa paste more or less for desired spice level
- 1 Tablespoon honey
- Juice from 1/2 a lemon
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs boneless skinless chicken thighs
Cilantro Yogurt Sauce
- 3/4 cup yogurt
- 1/4 cup packed fresh cilantro
- 2 Tbsp lemon juice 1/2 lemon
- 1 clove garlic powder
- 1/2 tsp kosher salt
Instructions
- Add all of the marinade ingredients, except the chicken, to a glass bowl or a freezer bag. Whisk or mix everything together then add the chicken and turn to coat it well.1/4 cup olive oil, 2 Tablespoons Harissa paste, 1 Tablespoon honey, Juice from 1/2 a lemon, 2 cloves garlic minced, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 lbs boneless skinless chicken thighs
- Refrigerate for at least 20 minutes or overnight (do not exceed 24 hours). Turn the chicken occasionally to ensure each piece and each side of the chicken are evenly coated
- While it’s marinating, make the yogurt sauce. Add everything to a blender or food processor and blend until smooth. Refrigerate until ready to serve.3/4 cup yogurt, 1/4 cup packed fresh cilantro, 2 Tbsp lemon juice, 1 clove garlic powder, 1/2 tsp kosher salt
Grilled Harissa Chicken
- Brush the grill grates clean and rub them with oil. Preheat the grill to medium-high heat (400-450°F).
- Remove the chicken from the marinade and discard leftovers. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 12-14 minutes, flipping halfway through (6-7 minutes per side), or until the internal temperature of the chicken thighs reaches below 165°F, or just before to allow for carryover cooking.
- Remove the chicken thighs to a clean plate or cutting board, cover lightly with foil, and rest for 5-10 minutes.
Baked Harissa Chicken
- Preheat the oven to 425°F. Place the marinated chicken in a single layer in a 9×13 inch baking dish. Bake the chicken thighs in the oven until the internal temperature reaches just below 165°F to allow for carryover cooking with a target temp for 165. This took about for 25-30 minutes for me.
- Serve with yogurt sauce and fresh chopped cilantro.
Notes
-
- The yogurt sauce can be made ahead and stored for up to 3 days.
- For maximum flavor, marinate overnight.
- Always use a meat thermometer to check doneness—look for 165°F.
- Resting the chicken helps the juices redistribute and keeps it tender.
- Marinating time to recipe card (minimum 20 minutes)
- Baked option to recipe notes: 425°F for 20-25 minutes, broil 2-3 minutes to finish
- Grill tip note: oil grates well before adding chicken
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Molly! Will this taste good without cilantro? Cilantro tastes like soap to me lol. But I love the sounds of this dish
Hi Holly. That’s fine to leave it out or you could use a fresh herb you prefer instead.
I made the harissa chicken last night. I reduced the amount of harissa bc it is spicy. The chicken came out great and I used the same sauce on small chunks of potatoes and onions, too. It’s a keeper. Thanks.
Sounds so good! Thanks for sharing!