I love marinating chicken! Marinades are the easiest way to create, tender, juicy, flavor bursting chicken with crazy little prep – and zero cleanup if you choose to grill your chicken. Some of my favorite chicken marinade recipes include Greek Chicken, Chili Lime Chicken, Cilantro Lime Chicken, Chipotle Chicken, Teriyaki Chicken, Buffalo Chicken, Lemon Herb Chicken, Korean Chicken and now introducing Harissa Chicken!
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Harissa ChICKEN recipe
I was a late bloomer with harissa. I first tasted the spicy, peppery sauce at CAVA, my favorite build-your-own bowl place. As I dove into my bowl, it was surprisingly spicy with earthy, nutty charm – and I loved it! Since then, harissa has become one of my favorite condiments with its spicy, complex, earthy allure. I add it to eggs, bowls, sandwiches, vegetables, etc.- I don’t know what I’d do without it! So, if you’re wondering if you need another chili paste – the answer is yes! Today, I’m excited to share one of my favorite ways to use harissa – harissa chicken! You will LOVE this bold, juicy chicken with its complex spicy notes and unapologetic flavor. It will leave you completely satisfied, whether you serve the chicken plain with a side of veggies and rice, as a wrap, salad or bowl – and it’s so easy! The chicken is made by slathering it in a thick marinade and then cooking on the grill, stovetop or oven. By marinating the chicken, all the work to create a robust, flavorful bite is already done for you. Meanwhile, you can prep the optional cilantro yogurt sauce and any sides. When you’re ready to eat, all you have to do is cook the chicken and devour!
Why this Chicken Harissa recipe works
Delicious. This harissa chicken boasts dynamic punches of flavor. It’s spicy from the harissa, tangy from the lemon juice, earthy from the cumin and coriander, smoky from the paprika with a punch of garlic to top it off. It boasts a tantalizing charred exterior while the inside remains splendidly juicy and flavorful. Easy. Marinate the chicken and cook – couldn’t be any simpler! Versatile. This is one of my favorite aspects of this these harissa chicken thighs. You can serve the marinated chicken plain with whatever sides you desire or serve in bowls, wraps, salads, sandwiches etc. I will often make a big batch of this easy chicken recipe and serve it countless ways throughout the week. And if chicken isn’t your thing, feel free to swap in shrimp, pork or beef. Meal prep or make ahead. You can cook the chicken ahead of time then divide it between containers for meal prep along with whatever sides you wish or have everything ready to go at lunch or dinner time. Custom heat. Add more or less harissa to control the level of heat. Easy to double. You can double or triple the recipe for entertaining, for purposeful leftovers or to freeze. Freezer friendly. The marinated chicken is freezer friendly for an easy make ahead dinner. Great for entertaining. Just throw the marinated chicken on the grill when guests arrive, and dinner is served in minutes!
If you like heat, you will love harissa! Harissa (Arabic: هريسة harīsa), is a hot chili paste made from spicy red chilies originally from Tunisia, North Africa but has become a mainstay and arguably the most popular condiment in Israeli, Moroccan, Libyan, and Algerian cuisine. In fact, harissa is derived from the word “haris,” in Arabic, which means to crush, referring to the action of crushing the chilies. Harissa is used as an ingredient in poultry, beef, lamb, fish, soup stew, vegetables, couscous, etc. and a condiment with every meal. It is unlike other chili pastes because it boasts deeper, earthier, nutty, more complex flavors, with strong whispers of lemon and garlic.
What is harissa made of?
Harissa is made of red chili peppers, particularly baklouti peppers and serrano peppers, which are rehydrated, crushed and blended with oil and spices. The spices and herbs can vary by household, region and by brand, but often include garlic, cumin, coriander, and caraway seeds. Lemon juice is a common addition to cut through the earthy flavor profile. You’ll also find harissa with mint and even rose harissa containing sweet, fragrant rose petals.
What does harissa taste like?
Harissa can vary significantly from region to region and brand to brand but in general, harissa is spicy, smoky, a bit tangy and earthy with more deep, complex flavor than just chili paste. It can be more or less spicy due to the range of chili peppers used; it can be smoky if the chilies are roasted first; it can be more or less sharp/tangy depending on the amount of lemon juice/vinegar used; and it can be loose and saucy or thick and pasty. One thing all harissa has in common, however, is that it’s delicious!
Where does harissa come from?
Chilies have been cultivated and eaten for thousands of years by the Aztecs, Mayans, and the Incas, but are a relatively new ingredient in North African cooking. It wasn’t until the arrival of Christopher Columbus and the spice-seeking Spanish and Portuguese to the Americas, that chilies were shipped back to Europe. From Spain and Portugal, peppers traveled to the Spanish and Portuguese colonies in Africa, India, and Southeast Asia and the popularity of harissa erupted. Today, it’s estimated that a quarter of the world’s population eat harissa in any single day!
Ingredients for harissa chicken
This harissa chicken is intensely flavorful due to the complex harissa and rainbow of seasonings. The ingredient list might look a little lengthy, but each ingredient plays a key role and the entire marinade only take a couple minutes to whisk together so please don’t skip any! Here’s what you’ll need:
Where to buy harissa paste
WHAT CUT OF CHICKEN IS BEST?
You can use chicken breasts or chicken thighs in this recipe, you will just need to adjust the cooking time accordingly. That being said, I highly recommend boneless, skinless chicken thighs for juiciest chicken. Chicken thighs are dark meat which means they are inherently juicier, richer tasting and produce far more tender chicken than chicken breasts. They are also harder to overcook and stay tender for days with a more palate pleasing texture, even when reheated for leftovers.
CAN I USE CHICKEN BREASTS?
Absolutely! You can still use chicken breasts in and they will still be juicy and flavorful from the aromatic marinade. If you choose to use chicken breasts then take care to pound them to an even thickness before marinating. If your chicken breasts are extra-large, slice them through the equator to create fillets so the marinade has time to flavor the chicken through and through, and so there is more surface area to grill and char. Also note, you don’t want to overcook chicken breasts or they won’t be as juicy. Chicken breasts should be cooked to an internal temperature of 165 degrees F, 10 degrees less than the ideal 175 degrees F for chicken thighs.
HOW SPICY IS THIS CHICKEN RECIPE?
This harissa chicken recipe is supposed to have a kick. The heat will depend on how much harissa you add and which brand of harissa you use. I used this harissa and used 2 tablespoons for medium-spicy heat. For spicier, use more harissa, for milder, use less harissa. Because each brand of harissa varies in heat level due to the chilies used, I suggest staring with less harissa, then add more to taste. Taste the marinade before you add the chicken. Keep in mind, it is a marinade, so the flavor will be substantially diluted after the chicken is grilled, but you should get an idea of if your marinade is too mild.
WHAT SAUCE FOR harissa chicken?
Harissa chicken is spicy, robust and earthy, so I love serving it with a yogurt, lemon garlic sauce. It is lusciously creamy, tangy, super flavorful and compliments the spicy chicken. Of course, this sauce is optional, you can also serve harissa chicken with tzatziki or simple Greek yogurt as well. For this yogurt sauce, I amped up the greens and added plenty of cilantro and parsley. The sauce is easy to make in your blender or you can skip the herbs and just whisk the rest of the ingredients together in a bowl (mincing the garlic first of course). You will need:
Greek yogurt: use Greek yogurt verses regular yogurt because Greek yogurt is much thicker. You may use either Greek whole-milk yogurt, low-fat or non-fat yogurt and they will all produce excellently thick, creamy results. Lemon juice: fresh lemon juice is preferred, but you may substitute with bottled lemon juice. Cilantro: fresh, tangy, citrusy, and zesty. Use the top of the cilantro bunch no need to separate the leaves from the stems. Parsley: clean, slightly peppery with a touch of earthiness and almost anise-like. Use the top of the bunch, no need to separate the leaves from the stems. Garlic: I use 2 garlic cloves for but you are welcome to add more or less to taste. Seasonings: Sslt, pepper and ground cumin round out the flavor profile. Use more or less to taste.
HOW TO MAKE harissa chicken
These harissa chicken thighs are so easy to make – just marinate and grill! Here’s how:
STEP 1: POUND CHICKEN TO AN EVEN THICKNESS
Pounding the chicken ensures the chicken cooks evenly and also breaks down the fibers and tenderizes the chicken. Place chicken in between two pieces of plastic wrap or I like to place my chicken in a large freezer size bag. If you don’t have a meat mallet, you can use the side of a can to pound the chicken.
STEP 1: MARINATE CHICKEN
Whisk all of the Marinade ingredients together in a large bowl or freezer size plastic bag. Marinate for 4 hours or up to 24 hours in the refrigerator.
STEP 3: COOK CHICKEN
When ready to cook, let the chicken sit at room temperature for 30 minutes. This will ensure the chicken cooks evenly. You can grill the chicken outdoors or in a grill pan indoors, cook it in a cast iron skillet or bake per recipe instructions below. Once the chicken is cooked, wait 5-10 minutes before slicing so the juices can redistribute throughout the chicken.
HOW TO COOK harissa CHICKEN thighs
The method of cooking is entirely up to you, but I prefer either grilling or a cast iron skillet as opposed to the oven for more charred flavor.
HOW TO COOK harissa CHICKEN ON THE STOVE
Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat. Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW TO COOK harissa CHICKEN ON THE GRILL
Grease and preheat the grill to medium high heat, 400-450°F. Grill chicken, covered, for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 175 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW TO COOK harissa CHICKEN IN THE OVEN
Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren’t touching. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 175 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW DO I KNOW WHEN MY CHICKEN THIGHS ARE DONE?
Always use a meat thermometer to check for doneness so you don’t undercook or overcook your chicken. A meat thermometer means perfectly cooked, tender, juicy chicken ever time. Chicken thighs should be cooked to 175 degrees F and chicken breasts should be cooked to 165 degrees. Cooking dark meat to only 165 F will yield chewy, rubbery meat because it contains more connective tissue than light meat, but cooking thighs to 175 F, will yield tender, juicy meat as the collagen melts and turns to gelatin. I recommend removing the chicken from the grill a few degrees under because the temperature will continue to rise once the chicken is removed from the grill.
Tips for making Spicy Harissa Chicken
This recipe is pretty straightforward, but here are some tips and tricks to guarantee the perfect chicken every time:
WHAT SHOULD I SERVE WITH harissa CHICKEN?
Harissa chicken pairs well with a side of couscous, rice or potatoes, along with a side of veggies or a salad and sweet fruit. Here are some of our favorite fresh pairings from all over the world:
Grains: couscous, coconut rice, curried rice,, lemon rice, cilantro lime rice, plain rice, cauliflower rice, or lentils. Potatoes: roasted potatoes, fingerling fries or mashed sweet potatoes. Salad: Greek pasta salad, corn salad, tabbouleh salad, apple salad, cucumber tomato salad, strawberry broccoli Salad green bean salad. strawberry spinach salad. Veggies: grilled, roasted, steamed, or stir-fried veggies are fantastic with harissa chicken thighs. My favorite pairing is harissa chicken with roasted cauliflower and roasted sweet potatoes, but it would also be tasty with grilled corn on the cob, baked asparagus, roasted broccoli, roasted brussels sprouts or roasted butternut squash. Fruit: add a side of simple fruit such as grapes, cantaloupe, pineapple or mangos. I personally LOVE pineapple with this harissa chicken – the sweet, tangy pineapple beautifully compliments the spicy heat. You can go as simple as plain pineapple, grilled pineapple or my Caramelized Grilled Pineapple is sensation. You can also serve this chicken with a symphony fruit salads such as pina colada fruit salad, fruit salad with honey lime vinaigrette, or tropical fruit salad.
HOW TO SERVE harissa CHICKEN thighs?
This harissa chicken is so versatile and can be served countless ways. Here are just a few ideas:
Harissa chicken bowls: my favorite way to serve pretty much any marinated chicken! Top your favorite grains (rice, couscous, quinoa, lentils, cauliflower rice, etc.) with chopped chicken, roasted veggies (roasted cauliflower, roasted sweet potatoes and roasted Brussels sprouts) and your favorite toppings: shredded greens, pickled red onions, white beans, chopped tomatoes, chopped cucumbers, corn, hummus, harissa, etc. and serve with hummus, tzatziki or cilantro yogurt sauce. See my Mediterranean Bowl recipe for all the details and how I roast my veggies Harissa chicken kabobs: instead of grilling the chicken whole, chop it into chunks and skewer along with pineapple, bell peppers and onions. Harissa chicken wraps: serve the chicken in flatbread slathered in hummus, with your favorite veggies, lettuce, tomatoes, red onions, and yogurt sauce. Harissa chicken lettuce wraps: go low carb and load bib lettuce leaves with chicken and veggies and top with yogurt sauce. Harissa chicken plates: serve chicken with a side of rice and anything else you want! Add roasted sweet potatoes, couscous salad, chickpea salad or a simple green salad. Harissa chicken salad: is like a deconstructed wrap. Toss the chicken with lettuce, tomatoes, cucumbers, and other veggies along with the yogurt sauce to make a salad. Harissa chicken sandwiches: smother toasted bread with hummus, Greek yogurt or harissa (or any combo) and layer with chicken, and any toppings belly desires such as sliced avocado, sliced tomatoes, sun-dried tomatoes, roasted bell peppers, bacon, sprouts, pickled red onions, caramelized onions, etc. Harissa chicken and veggie skillet: chop the chicken and cook it in the skillet instead of the grill. Remove the cooked chicken and sauté veggies such as green beans, cauliflower, asparagus, spinach, etc.
CAN I meal PREP harissa chicken?
Yes! If you’d like to make chicken bowls, you can easily store all of the ingredients in separate containers in the refrigerator. If you are meal prepping for on the go lunches, I consolidate the ingredients. I prefer warm chicken, so I divide the chicken from the fresh ingredients. Here’s how:
CAN I FREEZE harissa chicken thighs?
Yes! You can freeze the uncooked marinating chicken or cooked chicken.
To freeze chicken in marinade: add the chicken to the marinade ingredients and freeze. Freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you defrost the chicken in the refrigerator. To freeze cooked chicken: let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. To thaw: thaw cooked chicken in the refrigerator overnight. You can also thaw in the microwave but take care to thaw slowly so your chicken doesn’t become rubbery. Use any of the below methods to reheat.
HOW TO REHEAT harissa CHICKEN
Skillet: reheat in a skillet over medium low heat until warmed through, adding a splash of water for added moisture. Microwave: reheat in the microwave at 30 second intervals, taking care not to overcook. Oven: reheat in the oven for 10 minutes at 350 degrees F or just until warmed through.
How can I use harissa?
Now that you have a whole jar of harissa, you’re probably wondering what to do with it! But don’t worry, harissa is as popular as ketchup in North Africa because it is SO versatile and goes with practically everything. It adds a spicy chili kick and saucy texture to any dish and can be used straight out of the jar or mixed into hummus or Greek yogurt. Here are just a few ways to put your harissa to use:
Protein (poultry, fish, pork, lamb, beef, etc.): use harissa as a condiment like you would barbecue sauce alongside any protein or add it to marinades like in this harissa chicken recipe. You can also stir it into softened butter and use for steak, fish or chicken or stir it into melted butter and drizzle over, shrimp, chicken, etc. Dip: use it as a stand-alone spicy dip or mix it into hummus, Greek yogurt, sour cream, cottage cheese, whipped feta, etc. then proceed to dunk pita bread, pita chips, crackers, crostini etc. or all your favorite veggies like carrots, celery, bell peppers, cucumbers, broccoli, cauliflower, snap peas, jicama or any crunchy raw veggies. Breakfast: jazz up your favorite egg dishes with just a dollop of harissa. Try it with scrambled eggs, eggs benedict, omelettes, breakfast casserole, frittata, quiche, egg-on-bread, etc. Spread: use it as a standalone spread or mix it with hummus, Greek yogurt or cream cheese and spread on burgers, sandwiches, flatbread, pitas, avocado toast, etc. Veggies: serve it on the side or whisk in some olive oil and drizzle it on your favorite fresh, grilled and roasted veggies. You can also stir it into softened butter and slather it on grilled corn, or stir it into melted butter and drizzle it on veggies. Salads: whisk in some extra lemon juice and oil to create a spicy dressing. Pasta: mix it into any pasta and instantly wake up the dish. Mashed potatoes: stir directly into your favorite mashed potato recipe instead of sour cream – I know it sounds weird, but is SO good!
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