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This harissa chicken recipe will be your new go-chicken dish—especially when you need something quick and easy. Juicy chicken thighs coated in a sweet and spicy marinade, charred on the grill, and drizzled in a tangy, citrusy yogurt sauce. Meal prep it for lunches all week or marinate it in the morning for an easy dinner over a bed of warm basmati rice.
Table of Contents
- What is Harissa?
- Why You’ll Love This Harissa Chicken
- Ingredients You Need
- How to Make Grilled Harissa Chicken
- How to Bake Harissa Chicken
- Can I Make it on the Stovetop?
- Quick Tips for Chicken and Harissa
- What to Serve with Harissa Honey Chicken
- How to Store
- More Delicious Chicken Recipes
- Harissa Chicken Recipe
I’m all about fun chicken recipes and homemade marinades. And this is the perfect recipe when you want to spice up (quite literally) your chicken repertoire.
This simple chicken recipe is packed with so much flavor. Chicken and harissa paste is a match made in heaven. Just use it to marinade the chicken thighs then grill it in 12 minutes for a quick weeknight meal. Don’t forget the creamy yogurt sauce to balance out the heat!
What is Harissa?
Harissa is a spicy North African chili paste or sauce made from a blend of hot red peppers, garlic, olive oil, and various spices and herbs. It’s widely used across North African countries as a condiment for grilled meats, vegetables, and couscous, added heat or flavor for soups, stews, and sauces, mixed with yogurt or mayonnaise to create a spicy dip or spread, or as a marinade for meats and seafood.
Harissa is pretty spicy (especially store-bought), so start with less and add more as needed. You can find Harissa paste at Trader Joe’s, your local grocery store in the Middle Eastern cooking section or with the condiments, or you can purchase it on Amazon.
Be sure to check out my post on chicken marinade recipes for even more variety in your chicken dinner lineup. And if you have a little more time and really want to up this chicken recipe, you have to try it on these CAVA honey harissa chicken bowls next time.
Ingredients You Need
Here are the main ingredients you need to make these harissa chicken thighs. Skip to the recipe card for exact measurements.
- Extra virgin olive oil: Substitute with avocado oil.
- Harissa paste: Use more or less for desired heat level.
- Honey: The hint of sweetness helps to mellow out the spicy paste. Maple syrup is a good substitute.
- Lemon: Fresh lemon juice adds a citrus flavor.
- Garlic: If you don’t have fresh garlic cloves, substitute with 1/2 teaspoon garlic powder.
- Kosher salt and black pepper: For seasoning.
- Boneless skinless chicken thighs: The dark meat is extra juicy. This recipe can also be used for boneless skinless chicken breasts.
- Cilantro yogurt sauce: Yogurt, cilantro, lemon juice, garlic, and salt.
How to Make Grilled Harissa Chicken
Here are the basic steps, with images, for harissa chicken thighs. Skip down to the recipe card below for the full printable recipe.
- Whisk the marinade. Add all of the harissa marinade ingredients to a glass large bowl or a freezer bag. Mix everything together then add the chicken and turn to coat it well.
- Marinate chicken. Refrigerate for at least 20 minutes or overnight. (Do not exceed 24 hours.)
- Grill or bake chicken. Clean the grill and preheat to medium-high heat (400-450°F). Remove the chicken from the harissa mixture and discard leftover marinade. 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. Remove the chicken thighs to a clean plate or cutting board, cover lightly with foil, and rest for 5-10 minutes.
- Make the yogurt sauce and serve with chicken. Add everything to a blender or food processor and blend until smooth. Refrigerate until ready to serve with chicken and fresh chopped cilantro.
How to Bake Harissa Chicken
Yes! For the oven, place chicken thighs on a wire rack set on top of a parchment-lined baking tray. This is the best way to circulate air around the chicken and get it crispy and tender. Bake the chicken thighs in the oven at 425°F for 35 minutes, or until the internal temperature reaches 165°F.
Can I Make it on the Stovetop?
For the stovetop, drizzle 2 Tablespoons olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, place the chicken thighs smooth side down and sear until deeply golden-brown, 5-6 minutes without moving. Flip and cook for another 4-5 minutes or until the internal temperature reaches about 160°F (165°F target temperature while it rests). Transfer the cooked chicken to a cutting board.
Quick Tips for Chicken and Harissa
- Use a meat thermometer. Use a meat thermometer to determine doneness. The chicken thigh meat should reach an internal temperature of 165°F (74°C).
- Marinate the chicken. Marinate the chicken overnight for best results, but at least for 20 minutes works too.
- Preheat and oil the grill. Oil the grates then preheat it. Hot grates give it a great sear and prevent sticking.
- Use indirect heat for bone-in thighs. Do this to avoid burning on the outside before the inside is cooked through.
- Let the chicken rest. Let them rest for a few minutes before slicing to redistribute and lock in juices.
- Don’t skip the yogurt sauce and top with fresh ingredients like lemon zest, parsley, or more cilantro.
What to Serve with Harissa Honey Chicken
- Basmati Rice, couscous, or cauliflower rice.
- Next to pita and hummus.
- Inside a lettuce wrap with rice.
- In a harissa chicken bowl with feta, pickled red onion, and cucumber salad.
- With a salad like cucumber tomato avocado salad or grilled zucchini salad.
- Sweeten things up by serving it over a bed of pineapple mango salsa or fresh peach mango salsa.
How to Store
Allow the leftover harissa honey chicken to cool to room temperature then store it separate from the sauce in an airtight container. It will keep in the fridge for 3 to 4 days.
Reheat the chicken either in the microwave for 30-second intervals or in the oven at 350°F for a few minutes until warmed through. You can also enjoy it cold on top of salads or harissa chicken bowls.
More Delicious Chicken Recipes
- Blackened chicken tenders
- Baked BBQ chicken thighs
- Sheet pan Greek chicken
- Air fryer orange chicken
- Crispy cast iron skillet chicken thighs
- Best grilled chicken thigh recipe
Or browse all chicken recipes!
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Harissa Chicken Recipe
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!