This harissa chicken recipe delivers bold, smoky flavor with minimal effort. The vibrant North African chili paste creates a beautiful crust while keeping the meat incredibly juicy. It’s a weeknight-friendly dish that feels special enough for any occasion.
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Why You’ll Love This Harissa Chicken
- Maximal flavor, minimal effort: Harista paste does the heavy lifting for a complex, restaurant-worthy taste.
- Perfect texture contrast: Crispy, charred skin gives way to incredibly moist and tender meat inside.
- Wonderfully versatile: Equally delicious over couscous, in pitas, or atop a fresh salad.
- Amazing kitchen aroma: Fills your home with the enticing scent of toasting spices and garlic.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 3 tbsp harissa paste (red, not dry spice)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- 1 lemon, cut into wedges for serving
- Fresh cilantro or parsley for garnish
Tools: A large bowl, a cast-iron skillet or oven-safe baking dish, and a meat thermometer are ideal.
Notes: Don’t skip the fresh lemon juice at the end—it cuts through the richness and balances the dish perfectly.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Harissa paste vs. powder. For this recipe, you really want the paste. It has a more complex, deeper flavor and a texture that creates a beautiful coating on the chicken. The powder can be a bit one-dimensional and doesn’t adhere as well.
- Check your harissa’s heat level. Harissa can vary wildly in spiciness from brand to brand. Give yours a little taste before you slather it on everything. If it’s very fiery, you might want to use 2 tablespoons instead of 3, especially if you’re sensitive to heat.
- Don’t skip the bone-in, skin-on thighs. I know, I know, boneless skinless is easier. But trust me here. The bone keeps the meat incredibly juicy during the high-heat cooking, and the skin is essential for getting that crave-worthy crispy, flavorful crust. It’s worth the extra minute of prep.
- Pat your chicken completely dry. This is a non-negotiable step for crispy skin. Any moisture on the surface will steam the skin instead of letting it sear and crisp up. A few pats with a paper towel make all the difference.
How to Make Harissa Chicken
Step 1: First, preheat your oven to 400°F (200°C). While it’s heating up, grab your chicken thighs and pat them aggressively dry with paper towels. You want the skin to be as dry as possible—this is the secret to getting it shatteringly crisp later on. Don’t be shy here; moisture is the enemy of crispy skin.
Step 2: In a large bowl, whisk together the harissa paste, olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper. You’ll notice the mixture will be a vibrant red and have this incredible smoky, garlicky aroma. Give it a taste and adjust the salt if needed, keeping in mind the saltiness of your particular harissa brand.
Step 3: Add the thoroughly dried chicken thighs to the bowl with the harissa marinade. Using your hands (the best tools for the job!), massage the marinade all over the chicken, making sure to get it underneath the skin as well. This is key for infusing the meat itself with flavor, not just the skin. Let it sit for at least 10-15 minutes while your skillet heats up.
Step 4: Place a large cast-iron or oven-safe skillet over medium-high heat. You don’t need to add extra oil as the chicken skin will render its own fat. Once the skillet is hot, carefully place the chicken thighs in, skin-side down. You should hear a confident sizzle the moment they hit the pan. Resist the urge to move them! Let them sear for 6-8 minutes until the skin is deeply golden brown and crispy.
Step 5: Flip the chicken thighs so they are now skin-side up. Immediately transfer the entire skillet to your preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part, avoiding the bone.
Step 6: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the skillet for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Just before serving, squeeze fresh lemon juice over the top and scatter with chopped fresh cilantro or parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer then transfer to bags for up to 2 months.
- Reviving: Reheat in a 350°F oven for 10-15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Fluffy Couscous with Herbs — The light, pillowy texture of couscous is the perfect neutral base to soak up all the delicious, spicy harissa juices from the chicken.
- Simple Cucumber and Tomato Salad — The cool, crisp freshness of the vegetables provides a lovely contrast to the warm, smoky spice of the chicken, cleansing the palate between bites.
- Roasted Carrots with Cumin — The earthy sweetness of the carrots roasted with a hint of cumin echoes the spice profile in the harissa, creating a beautifully cohesive plate.
Drinks
- A Crisp, Cold Lager — The carbonation and clean, mild flavor of a good lager helps cut through the richness and spice, making each mouthful of chicken taste brand new.
- Mint Iced Tea — The refreshing, slightly sweet mint is a classic pairing with North African flavors and offers a wonderfully soothing counterpoint to the heat.
Something Sweet
- Orange and Almond Cake — The citrusy, moist cake with a nutty finish is a not-too-sweet ending that complements the meal’s flavor profile without overwhelming it.
- Honey and Yogurt with Pistachios — A few spoonfuls of thick Greek yogurt drizzled with honey and sprinkled with crushed pistachios is a simple, elegant, and cooling way to finish.
Top Mistakes to Avoid
- Mistake: Not patting the chicken skin dry. This is the number one reason for soggy, rubbery skin. Any surface moisture will steam the skin instead of allowing it to fry in its own rendered fat, which is what creates that perfect crispiness.
- Mistake: Moving the chicken too soon during searing. I’ve messed this up before too—you get impatient and want to peek. But if you move it before a crust has formed, it will tear and stick. Let it sizzle undisturbed for a full 6-8 minutes to build up that beautiful, non-stick sear.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the oven will cause all those precious, flavorful juices to run straight out onto the cutting board, leaving you with drier meat. A brief 5-minute rest is all it takes to lock in the moisture.
- Mistake: Using boneless, skinless chicken breasts. They simply can’t withstand the high heat and long cooking time needed for this recipe without drying out. The fat and bone in thighs are your friends here, I promise.
Expert Tips
- Tip: Get the marinade under the skin. Don’t just coat the outside. Gently lift the skin and spread a little of the harissa mixture directly onto the meat. This infuses flavor right into the chicken and makes the skin itself even more delicious.
- Tip: Use a preheated, oven-safe skillet. Starting the chicken in a hot skillet on the stovetop gives you that initial crispy sear, and then transferring it to the oven ensures it cooks through evenly without burning the exterior. It’s a pro-move for perfect texture.
- Tip: Don’t overcrowd the pan. If you’re doubling the recipe, cook the chicken in two batches or use two skillets. Crowding the pan will steam the chicken, and you’ll lose all that lovely crispness you worked so hard for.
- Tip: Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, so you don’t end up with an overcooked outside and a cold, undercooked center.
FAQs
Can I make this with chicken breasts?
You can, but I’d strongly recommend against it for this particular method. Bone-in, skin-on thighs have more fat, which keeps them juicy through the high-heat searing and roasting. Breasts are much leaner and will likely dry out. If you must, use bone-in, skin-on breasts and reduce the oven time, checking the temperature early and often to avoid overcooking.
How long can I marinate the chicken?
You can marinate it for up to 24 hours for an even deeper flavor. Just keep it covered in the refrigerator. The acid in the lemon juice and harissa will start to break down the proteins slightly, making the meat even more tender. Any longer than that and the texture can start to get a bit mushy.
My harissa paste is very spicy. What can I do?
No problem! You can tame the heat by mixing in a tablespoon of tomato paste or plain yogurt into the marinade. Both will add a bit of creaminess and sweetness that helps balance the fiery chilies. You could also simply use less harissa and make up the volume with more olive oil and spices.
Can I cook this entirely on the stovetop?
Yes, absolutely. After searing the skin until crispy, flip the thighs, reduce the heat to medium-low, cover the skillet, and let them cook for about 15-20 minutes, or until cooked through. The skin won’t be quite as crackly as the oven method, but it’s a great alternative if you don’t want to turn on the oven.
What’s the best way to store and reheat leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid the microwave, as it will make the skin soft and rubbery. The oven will help crisp it back up.
Harissa Chicken
Make this easy Harissa Chicken with crispy skin and juicy meat. A bold, smoky weeknight dinner ready in 45 minutes. Get the simple recipe now!
Ingredients
For the Ingredients
-
4 bone-in, skin-on chicken thighs
-
3 tbsp harissa paste (red, not dry spice)
-
2 tbsp olive oil
-
3 cloves garlic (minced)
-
1 tbsp fresh lemon juice
-
1 tsp smoked paprika
-
1/2 tsp ground cumin
-
1/2 tsp salt (or to taste)
-
1/4 tsp freshly ground black pepper
-
1 lemon (cut into wedges for serving)
-
Fresh cilantro or parsley (for garnish)
Instructions
-
First, preheat your oven to 400°F (200°C). While it’s heating up, grab your chicken thighs and pat them aggressively dry with paper towels. You want the skin to be as dry as possible—this is the secret to getting it shatteringly crisp later on. Don't be shy here; moisture is the enemy of crispy skin.01
-
In a large bowl, whisk together the harissa paste, olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper. You’ll notice the mixture will be a vibrant red and have this incredible smoky, garlicky aroma. Give it a taste and adjust the salt if needed, keeping in mind the saltiness of your particular harissa brand.02
-
Add the thoroughly dried chicken thighs to the bowl with the harissa marinade. Using your hands (the best tools for the job!), massage the marinade all over the chicken, making sure to get it underneath the skin as well. This is key for infusing the meat itself with flavor, not just the skin. Let it sit for at least 10-15 minutes while your skillet heats up.03
-
Place a large cast-iron or oven-safe skillet over medium-high heat. You don’t need to add extra oil as the chicken skin will render its own fat. Once the skillet is hot, carefully place the chicken thighs in, skin-side down. You should hear a confident sizzle the moment they hit the pan. Resist the urge to move them! Let them sear for 6-8 minutes until the skin is deeply golden brown and crispy.04
-
Flip the chicken thighs so they are now skin-side up. Immediately transfer the entire skillet to your preheated oven. Roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part, avoiding the bone.05
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the skillet for about 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Just before serving, squeeze fresh lemon juice over the top and scatter with chopped fresh cilantro or parsley for a burst of color and freshness.06
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