Why You’ll Love This Recipe
If you’re tired of bland weeknight chicken, this harissa chicken is the answer. The marinade is made with harissa paste—a bold North African chili blend—balanced with sweet honey, fresh lemon juice, and garlic. It clings beautifully to boneless, skinless chicken thighs, which stay juicy and tender whether you’re grilling outside or roasting in the oven.
This recipe is not only packed with bold flavors, but it’s also quick to prep and easy to customize. With only 20 minutes of marinating time (or overnight for deeper flavor), you can pull this off even on your busiest days. It’s inspired by African cuisine and features a creamy cilantro yogurt sauce that cools the spice of the harissa, giving each bite balance and contrast.
Looking for more bold chicken recipes? Try this Cava Honey Harissa Chicken, these Grilled Chicken Margherita thighs, or browse the full collection of Easy Chicken Dinners.
Table of Contents
Ingredients You’ll Need
Here’s what goes into this easy harissa chicken recipe:
Harissa Chicken
- Harissa chile paste: This smoky chili blend is the star of the show. Adjust the amount based on your spice tolerance. Harissa is commonly associated with Tunisian cuisine and varies from smoky to spicy depending on the peppers used. If you don’t have harissa, sambal oelek or a mix of chili paste and smoked paprika can offer a similar kick.
- Extra virgin olive oil: Helps coat the chicken evenly and retains moisture.
- Honey: Adds sweetness to balance the heat of the harissa sauce.
- Lemon juice: Brightens the marinade and helps tenderize the meat.
- Garlic cloves: For sharp, aromatic depth.
- Kosher salt & black pepper: Essential seasoning for balance.
- Chicken thighs: Use boneless, skinless thighs for juicy, flavorful results.
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 This Harissa Chicken Recipe
- Step 1: In a bowl or resealable bag, whisk together harissa paste, olive oil, lemon juice, honey, garlic, salt, and pepper.
- Step 2: Add chicken thighs to the harissa marinade and coat well. Refrigerate for 20 minutes, or up to 24 hours for deeper flavor.
- Step 3: Blend the yogurt, cilantro, lemon juice, garlic powder, and salt until smooth. Chill until ready to serve.
Grilling Method
- Step 1: Preheat grill to medium-high (400–450°F). Oil the grates.
- Step 2: Remove chicken from marinade, letting excess drip off. Grill 12–14 minutes, flipping halfway, until internal temperature reaches 165°F using a meat thermometer.
- Step 3: Let chicken rest for 5–10 minutes before serving.
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.
It can be! The heat level depends on your harissa brand. Start with less and add more to taste. The yogurt sauce helps mellow the spice.
Yes—chicken breasts or bone-in thighs work, though cooking times will vary. Use a thermometer for best results.
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.
More Delicious Chicken Recipes
Recipes
Instant Pot Salsa Chicken
Winter Soups
Healthy Chicken Tortilla Soup
Chicken
French Onion Chicken
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Honey Harissa Chicken (Grilled or Baked – Juicy Every Time!)
Save this Recipe!
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
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!