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.
Ingredients
Scale
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
Instructions
- 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.
- Prepare yogurt sauce by blending herbs and ingredients until smooth. Adjust consistency by stirring in additional yogurt if desired. Refrigerate sauce until serving time.
- 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.
- 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.
- 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