I started making harissa chicken after buying a jar of harissa paste for one recipe and then forgetting about it in the fridge for weeks. One night I mixed it with chicken mostly because I needed dinner fast, and honestly it ended up becoming one of the easiest flavorful chicken recipes I make now.
The harissa gives the chicken a smoky spicy flavor without needing a huge list of seasonings, and once it caramelizes slightly while cooking, it tastes even better. I’ve made this with rice, wraps, salads, and roasted vegetables depending on what I had at home that day. If you already enjoy recipes like Chicken Shawarma Wrap, Grilled Mango Pineapple Chicken, or Coconut Chicken Curry, this harissa chicken fits perfectly into that easy homemade dinner rotation.
Why You Will Love This Harissa Chicken
What I love most about this recipe is how much flavor the chicken gets with very little effort. The harissa paste does most of the work honestly.
The chicken also stays juicy while getting slightly charred around the edges, which makes such a huge difference.
Another thing I like is that you can adjust the spice level depending on the harissa paste you use or how much you add.
It’s also really versatile because the chicken works in bowls, wraps, salads, or simple rice dinners.
What You Will Need For Harissa Chicken
A large skillet or grill pan works best because it helps the chicken develop those browned edges that add so much flavor.
You’ll also need a mixing bowl for coating the chicken evenly in the marinade.
A sharp knife helps trim and slice the chicken properly before cooking.
If you want extra easy cleanup, parchment paper on a baking tray works well if roasting the chicken instead.
Ingredients Needed
- 1½ pounds chicken thighs or chicken breasts
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped parsley
How To Make It
In a large bowl, combine harissa paste, olive oil, lemon juice, garlic, paprika, salt, and black pepper.
Add the chicken and coat well in the marinade.
Let the chicken marinate for at least 30 minutes if possible.
Heat a skillet or grill pan over medium-high heat.
Cook the chicken for about 5 to 7 minutes per side depending on thickness until fully cooked and slightly charred around the edges.
Let the chicken rest for a few minutes before slicing.
Sprinkle chopped parsley over the top before serving.
I usually serve this with rice or flatbread because the extra sauce tastes too good to waste honestly. This harissa chicken also goes really well with Crispy Chicken Salad, Strawberry Lemonade, or even Buttermilk Cornbread Muffins if you’re putting together dinner.
Tips For Harissa Chicken
Chicken thighs stay especially juicy here, but chicken breasts still work really well if that’s what you already have.
Different harissa pastes vary in spice level, so taste yours first before adding extra.
Letting the chicken marinate longer gives even deeper flavor.
If cooking in the oven, roasting at a higher temperature helps caramelize the outside better.
Harissa Chicken
Description
I started making harissa chicken after buying a jar of harissa paste for one recipe and then forgetting about it in the fridge for weeks. One night I mixed it with chicken mostly because I needed dinner fast, and honestly it ended up becoming one of the easiest flavorful chicken recipes I make now.
Ingredients For Making Harissa Chicken
Instructions
-
In a large bowl, combine harissa paste, olive oil, lemon juice, garlic, paprika, salt, and black pepper.
-
Add the chicken and coat well in the marinade.
-
Let the chicken marinate for at least 30 minutes if possible.
-
Heat a skillet or grill pan over medium-high heat.
-
Cook the chicken for about 5 to 7 minutes per side depending on thickness until fully cooked and slightly charred around the edges.
-
Let the chicken rest for a few minutes before slicing.
-
Sprinkle chopped parsley over the top before serving.
