Easy Homemade Harissa Chicken Recipe: Spicy Comfort on a Plate

Spicing up weeknight dinners becomes effortless with this harissa chicken recipe that promises bold, mouthwatering flavors.

Smoky and vibrant peppers bring intense heat to tender meat.

North African cuisine inspires this simple yet remarkable dish.

Marinating transforms ordinary chicken into a culinary adventure you’ll crave.

Chili paste infuses each bite with complex, layered seasonings.

Quick and straightforward preparation means delicious meals don’t require complicated techniques.

You can have restaurant-quality dinner on the table in under an hour.

Dive into this zesty, unforgettable chicken experience that will become your new favorite meal.

Ingredients For Making Harissa Chicken

• Chicken: A lean and versatile protein that absorbs the harissa marinade's bold flavors perfectly.

• Harissa Paste: A spicy North African chili paste that provides a complex and fiery flavor profile.
• Olive Oil, Lemon Juice: Work together to help tenderize the chicken and enhance its overall taste.
• Garlic, Salt, Black Pepper: Classic seasonings that add depth and essential flavor to the marinade.

• Greek Yogurt: Provides a cool and creamy base that balances the spicy harissa marinade.
• Fresh Herbs, Lemon Juice: Brighten the sauce and add a fresh, zesty dimension.
• Salt, Black Pepper: Seasonings that help balance and enhance the sauce's flavors.

• Vegetable Oil, Cooking Spray: Help prevent sticking and ensure even cooking of the chicken.
• Aluminum Foil: Used for easy cleanup and even heat distribution during baking.

Cooking Steps For Flavorful Harissa Chicken

Step 1: Craft the Zesty Marinade

Whisk together all marinade ingredients in a large bowl or freezer bag.

Completely coat the chicken, ensuring every piece is generously covered.

Refrigerate and let the flavors mingle for 4 to 24 hours.

Before cooking, allow the chicken to relax at room temperature for 20-30 minutes.

• Harissa paste
• Olive oil
• Lemon juice
• Garlic
• Salt
• Black pepper

Step 2: Whip Up Creamy Herbed Yogurt Sauce

Toss all sauce ingredients into a blender.

Pulse until herbs are finely chopped, scraping down blender sides as needed.

For a thicker consistency, gently stir in extra yogurt.

Seal and chill in refrigerator until serving time.

• Greek yogurt
• Fresh mint
• Fresh cilantro
• Lemon juice
• Garlic
• Salt

Step 3: Grill with Fiery Precision

Fire up the grill to medium heat (400-450°F).

Place chicken on grates and cook covered for 5-7 minutes per side.

Ensure internal temperature reaches 170°F using a meat thermometer.

Let chicken rest on cutting board for 5 minutes before slicing.

Step 4: Sizzle in Skillet

Heat vegetable oil in cast iron skillet over medium-high heat.

Cook chicken in single layers, 4-5 minutes per side.

Cover and reduce heat, cooking an additional 3-5 minutes until internal temperature hits 170°F.

Rest chicken 5 minutes before serving.

Step 5: Bake to Perfection

Prepare baking sheet with foil and cooking spray.

Arrange chicken pieces without touching.

Bake at 425°F for 20-25 minutes until internal temperature reaches 175°F.

Let chicken rest 5 minutes before slicing and serving.

Insider Tips For Tender Harissa Chicken

• Let chicken soak in harissa marinade for at least 4 hours to maximize flavor absorption and tenderize the meat.
• Allow chicken to sit at room temperature for 20-30 minutes before cooking to ensure even heat distribution and prevent dryness.
• Use an instant-read thermometer to confirm chicken reaches 170-175 degrees F for safe and perfectly cooked meat.
• Adjust yogurt sauce thickness by stirring in extra yogurt if you prefer a thicker texture.
• Let grilled or baked chicken rest for 5 minutes before slicing to retain juices and maintain tenderness.

Creative Spins On Harissa Chicken

• Spicy Vegetarian Swap: Replace chicken with firm tofu or tempeh, marinating in the same harissa mixture for a plant-based protein alternative.
• Mediterranean Fish Option: Substitute chicken with white fish like cod or halibut, reducing marinade time to 30 minutes to prevent breaking down delicate fish proteins.
• Low-Carb Keto Version: Use boneless, skinless chicken thighs instead of breasts for higher fat content, and serve with cauliflower rice or roasted low-carb vegetables.
• Gluten-Free Adaptation: Ensure harissa paste is gluten-free, and verify all marinade ingredients are certified gluten-free for sensitive individuals.

Enjoying Harissa Chicken To The Fullest

• Flavor Fusion Feast: Pair the spicy harissa chicken with fluffy couscous or warm pita bread to soak up the delicious yogurt sauce and catch every drop of flavor.
• Mediterranean Plate Perfection: Create a colorful platter with sliced cucumbers, tomatoes, olives, and crumbled feta cheese to complement the bold harissa chicken's spicy profile.
• Fresh Green Companions: Serve alongside a crisp mixed green salad with a light lemon vinaigrette to balance the chicken's intense heat and provide a refreshing counterpoint.
• Grain Bowl Delight: Build a hearty grain bowl with quinoa or brown rice, topped with sliced harissa chicken, roasted vegetables, and a generous drizzle of the herbed yogurt sauce.

Proper Storage For Harissa Chicken

• Place leftover harissa chicken in an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain moisture and prevent bacterial growth.
• Wrap individual chicken pieces in plastic wrap, then place in a freezer-safe bag. Remove excess air and freeze for up to 2-3 months. Label the bag with the date for easy tracking.
• Place chicken on a microwave-safe plate, cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature until warmed through. Avoid overheating to prevent dryness.

FAQs

• What is harissa and how spicy is it?

Harissa is a North African chili paste made from hot peppers, garlic, and spices. Its heat level varies from mild to very spicy, depending on the peppers used and recipe.

• Can I use chicken breasts or thighs for this recipe?

Both chicken breasts and thighs work well. Thighs tend to be more flavorful and juicy, while breasts are leaner and cook faster.

• Do I need special equipment to make harissa chicken?

No special equipment is needed. You can use a grill, skillet, or oven to cook the chicken. An instant-read thermometer helps ensure proper cooking temperature.

Harissa Chicken With Bold, Aromatic Flavors

Spice Up Your Meal: Harissa Chicken’s Irresistible Charm

• Customize with Ease: Adapt the marinade and cooking method to suit your kitchen setup, whether you prefer grilling, skillet cooking, or oven baking. Versatility makes this recipe a go-to for any cooking style.
• Flavor Explosion: Harissa brings a bold, spicy kick that transforms ordinary chicken into a mouthwatering dish packed with North African-inspired taste. The herb-infused yogurt sauce adds a cool, creamy balance to the heat.
• Prep-Ahead Perfection: Marinate the chicken in advance, giving you a head start on dinner. The make-ahead sauce and flexible cooking options mean less stress and more enjoyment when it's time to eat.

Harissa Chicken Recipe

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4.9 from 19 reviews

• Total Time: 4 hours 15 minutes
• Yield: 6 1x

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Description

Spicy Harissa Chicken brings Middle Eastern fire to your dinner table, blending bold North African flavors with tender, succulent meat. Blazing with chili heat and aromatic spices, this dish promises a culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2–3 pounds boneless skinless chicken thighs

Main Spices and Seasonings:

• 2 tablespoons harissa paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons smoked paprika
• 2 teaspoons ground cardamom
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon pepper
• 1/4 teaspoon ground cinnamon

Liquid and Herb Components:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 10 garlic cloves (minced)
• 1 cup Greek yogurt
• 1/3 cup packed cilantro
• 1/3 cup packed parsley
• 2 cloves garlic (peeled)
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Combine harissa marinade ingredients in a large bowl or sealed plastic bag, ensuring chicken is thoroughly coated. Refrigerate for 4-24 hours, allowing flavors to penetrate deeply. Remove from refrigerator 20-30 minutes before cooking to reach room temperature.
2. Prepare yogurt sauce by blending herbs and ingredients until smooth. Adjust consistency by stirring in additional yogurt if desired. Refrigerate sauce until serving time.
3. For grilling method: Preheat grill to 400-450°F. Cook chicken covered for 5-7 minutes per side, ensuring internal temperature reaches 170°F. Allow chicken to rest 5 minutes before slicing.
4. For stovetop method: Heat cast iron skillet to medium-high, adding vegetable oil. Cook chicken in single layers, 4-5 minutes per side. Reduce heat, cover, and continue cooking 3-5 minutes until internal temperature hits 170°F. Rest 5 minutes before slicing.
5. For oven method: Arrange chicken on foil-lined, cooking spray-coated baking sheet. Bake at 425°F for 20-25 minutes until internal temperature reaches 175°F. Let rest 5 minutes before serving.

Notes

• Marinate chicken for maximum flavor absorption by letting it sit in the refrigerator overnight, allowing the harissa to deeply penetrate the meat.
• Adjust harissa heat level by choosing mild or spicy varieties to suit personal spice tolerance or dietary preferences.
• Pat chicken dry before cooking to ensure crispy exterior and better caramelization, preventing soggy or steamed results.
• Consider alternative protein options like tofu or chickpeas for vegetarian versions, maintaining the same vibrant marinade profile.

• Prep Time: 4 hours (or up to 24 hours)
• Cook Time: 15 minutes (grilling), or 10 minutes (stovetop), or 25 minutes (oven)
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: North African

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1.5 g
• Protein: 27 g
• Cholesterol: 110 mg