Harissa Chicken

 

Harissa Chicken is bold, smoky, and tender, thanks to a simple marinade made with harissa paste. It’s easy enough for a weeknight, versatile enough for meal prep, and you can cook it however you like, whether it’s on the grill, in the oven, or in the air fryer.

things up!

Since harissa already contains plenty of complexity, you don’t need to add all that much to complete the marinade—just olive oil to help the marinade soak into the meat, garlic (because ALWAYS garlic), salt, pepper, and cumin for some warm, earthy flavor.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Boneless, Skinless Chicken Thighs. Chicken thighs stay juicier than chicken breasts and are more forgiving if they cook a minute or two longer than planned. Trim away any large pieces of excess fat before marinating.
• Harissa Paste. Mild harissa delivers warm, smoky flavor with gentle heat, while spicy versions can be significantly hotter. I tested this recipe with mild harissa because it lets the other flavors come through while still providing plenty of personality.
• Olive Oil. No need for fancy extra-virgin olive oil here. A good cooking olive oil will do!
• Garlic. After mincing, measure the garlic; you should have about a tablespoon. Large or small cloves will yield different amounts, so it’s best to go by measurement rather than number!
• Seasonings. Kosher salt, ground cumin, and black pepper.
• Fresh Herbs. Cilantro, parsley, or dill all work well. 
• Greek Yogurt. A dollop of plain Greek yogurt cools the heat from the harissa.

Step-By-Step Instructions

Prepare the Chicken. Pat the chicken dry with paper towels. Dry chicken browns better than wet chicken, so don’t skip this step.

Marinate the Chicken. In a large bowl, stir together all the marinade ingredients (photo 1). Add the chicken and toss until every piece is evenly covered. Marinate for at least 30 minutes or refrigerate for up to 24 hours (photo 2).

Cook the Chicken (photo 3). Choose your preferred cooking method: grilling, baking in the oven, or air frying.

Rest (photo 4). Let the chicken rest for 5 to 10 minutes before slicing, then ENJOY!

How to Serve Harissa Chicken

• Over Grains. Like Couscous, Turmeric Rice, or Quinoa.
• Alongside North African-Inspired Dishes. Moroccan Couscous or Moroccan Chickpea Salad would be perfect!
• With Vegetable Sides. Keep it simple with Sautéed Green Beans or Roasted Cauliflower.
• In Wraps and Pitas. Cut the chicken into pieces and stuff into pita with crisp veggies and Homemade Tzatziki Sauce.
• For Protein in Salads. I love making this harissa chicken and adding it to salad greens for easy work week lunches.
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