This Harissa Chicken delivers tender, juicy chicken coated in a smoky, spicy harissa marinade. It’s incredibly simple to prepare yet feels restaurant-worthy, perfect for weeknights or casual dinners. You’ll love how the harissa creates a beautiful crust while keeping the inside moist.
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Why You’ll Love This Harissa Chicken
- Bold flavor, minimal effort: Harissa paste brings heat, smoke, and sweetness in one jar.
- Juicy, tender chicken: The marinade ensures every bite is moist and flavorful.
- Versatile for any meal: Serve over couscous, in pitas, or atop a salad.
- Impressive “wow” dish: Vibrant color and aroma make it feel special with little work.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (or 6-8 thighs)
- 4 tablespoons harissa paste (red, not green)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley, for garnish
Tools: A medium-sized mixing bowl, a baking dish or large zip-top bag, a basting brush, and an instant-read thermometer are helpful.
Notes: The quality of your harissa paste really makes a difference—it’s the star of the show. Look for a brand you like; some are smokier, while others are more straightforwardly spicy.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 mins to marinate) | Cook Time: 20-25 minutes | Total Time: about 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken Thighs vs. Breasts. While breasts are lean and cook quickly, thighs are more forgiving and stay incredibly juicy due to their higher fat content. If you’re worried about dryness, thighs are your best friend here.
- Understanding Your Harissa. Harissa can vary wildly from brand to brand in terms of heat level. Taste a tiny bit straight from the tub before you commit to the full amount. You can always start with less and add more to the marinade if you want more kick.
- The Power of the Marinade. Don’t skip the marinating time! Even 30 minutes makes a world of difference, allowing the flavors to penetrate the chicken and the acid to tenderize the meat. For the best results, I often let it marinate in the fridge for a few hours.
- Don’t Crowd the Pan. Whether you’re baking or pan-searing, give the chicken pieces some space. If they’re too close together, they’ll steam instead of developing that beautiful, slightly caramelized crust we’re after.
How to Make Harissa Chicken
Step 1: Create the Flavor-Packed Marinade. In your medium mixing bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and black pepper. You’ll notice the mixture will be a thick, vibrant red paste. Whisk it until it’s completely smooth and all the oil is incorporated. Give it a quick taste—this is your chance to adjust the seasoning. Remember, the heat will mellow slightly as it cooks.
Step 2: Coat the Chicken Thoroughly. Pat your chicken pieces completely dry with paper towels. This is a small but crucial step, as a dry surface helps the marinade stick better. Add the chicken to the bowl with the marinade (or place it in a large zip-top bag and pour the marinade over it). Using your hands or a spoon, massage the marinade into every nook and cranny of the chicken, ensuring it’s evenly coated. You want that beautiful red color on all sides.
Step 3: Let the Magic Happen (Marinate!). Cover the bowl with plastic wrap (or seal the bag) and place it in the refrigerator to marinate. Aim for at least 30 minutes, but if you have the time, 2 to 4 hours is ideal. This resting period allows the flavors to deeply penetrate the meat and the acid from the lemon juice to begin tenderizing it, promising a juicier final result.
Step 4: Preheat and Prepare for Cooking. About 20 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature. This helps it cook more evenly. Preheat your oven to 400°F (200°C). If you’re baking, lightly grease a baking dish. For pan-searing, get a large oven-safe skillet ready over medium-high heat.
Step 5: Cook to Perfection. For baking: Arrange the marinated chicken in a single layer in your prepared baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). For pan-searing: Heat a tablespoon of oil in your skillet. Sear the chicken for 3-4 minutes per side until you get a nice crust, then transfer the whole skillet to the preheated oven to finish cooking for about 10-15 minutes.
Step 6: Rest and Garnish. Once cooked, transfer the chicken to a clean cutting board or plate. This is vital—let it rest for at least 5-7 minutes. Resting allows the juices to redistribute throughout the meat, so they don’t all run out when you slice into it. Just before serving, sprinkle with the freshly chopped cilantro or parsley for a burst of color and freshness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooked chicken in a sealed bag for up to 3 months.
- Reviving: Reheat gently in a covered skillet with a splash of water or broth to retain moisture.
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 salad provides a wonderful contrast to the warm, spiced chicken, cleansing the palate between bites.
- Roasted Carrots with Feta — Sweet, tender roasted carrots with salty, crumbled feta cheese complement the smoky heat of the harissa beautifully, adding another dimension to your plate.
Drinks
- A Crisp, Cold Lager — The carbonation and clean finish of a good lager help cut through the spice and richness of the dish, making each bite taste fresh again.
- Minty Iced Tea — The natural sweetness and refreshing mint flavor provide a soothing counterbalance to the heat, making it a fantastic non-alcoholic pairing.
- Fruity Rosé — A dry but berry-forward rosé wine has the acidity to stand up to the spice and the fruitiness to enhance the harissa’s own subtle sweetness.
Something Sweet
- Orange and Cardamom Olive Oil Cake — The citrus and warm spice notes in this moist cake are a lovely, sophisticated way to end the meal, echoing some of the flavors from the main course.
- Honey and Greek Yogurt with Pistachios — This is a simple, no-bake option where the creamy, tangy yogurt and sweet honey provide a cooling, soothing finish after the spicy chicken.
- Dark Chocolate and Sea Salt — Sometimes, simplicity is best. A few squares of high-quality dark chocolate with a hint of salt can satisfy your sweet tooth without feeling too heavy.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before marinating. A wet surface will prevent the marinade from adhering properly, resulting in a patchy, less flavorful coating and preventing a good sear.
- Mistake: Skipping the resting time after cooking. I know it’s tempting to dig right in, but if you slice the chicken immediately, all those precious juices will end up on your cutting board instead of in the meat, leading to a drier result.
- Mistake: Using harissa that’s been in your pantry for years. Spice pastes lose their potency and can develop off-flavors over time. For the brightest, most vibrant taste, use a fresh, recently purchased jar.
- Mistake: Overcooking the chicken. This is the cardinal sin of cooking chicken! Rely on an instant-read thermometer. Pull the chicken from the heat when it hits 165°F (74°C)—it will continue to cook a little as it rests.
Expert Tips
- Tip: Make a double batch of the marinade. Use half for the chicken and reserve the other half to mix with a little Greek yogurt or mayonnaise for an incredible, spicy dipping sauce or sandwich spread. It’s a game-changer.
- Tip: Score the chicken lightly. For even deeper flavor penetration, especially with thicker breasts, use a sharp knife to make a few shallow slashes on each piece before adding the marinade. This creates more surface area for the flavor to cling to.
- Tip: Finish with a fresh squeeze of lemon. Right before serving, squeeze a little fresh lemon juice over the cooked chicken. The hit of bright acidity will lift all the other flavors and make the entire dish pop.
- Tip: Let the chicken marinate overnight. If you’re planning ahead, marinating the chicken overnight in the fridge will result in the most intensely flavorful and tender meat you’ve ever tasted. The longer, the better!
FAQs
Can I make this Harissa Chicken in an air fryer?
Absolutely! The air fryer is a fantastic tool for this recipe. Just preheat your air fryer to 375°F (190°C). Place the marinated chicken in the basket in a single layer, making sure the pieces aren’t touching. Air fry for about 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F. The circulating hot air gives it a wonderfully crispy exterior.
My harissa paste is way too spicy for my family. How can I tone it down?
No problem! You can easily mellow the heat. Try mixing the harissa paste with an equal amount of tomato paste or plain Greek yogurt before making the marinade. This will dilute the spiciness while still giving you that characteristic harissa flavor. You can also simply reduce the quantity of harissa and add a bit more olive oil and lemon juice.
How long will the leftovers keep in the fridge?
Properly stored in an airtight container, cooked Harissa Chicken will keep beautifully for 3 to 4 days in the refrigerator. The flavors often meld and become even more delicious the next day, making it perfect for meal prep.
Can I use harissa powder instead of paste?
You can, but you’ll need to reconstitute it. Mix the harissa powder with a little olive oil and water (or lemon juice) until it forms a thick, spreadable paste similar to the store-bought version. Start with a 1:1 ratio of powder to liquid and adjust from there.
What’s the best way to reheat this chicken without drying it out?
Gentle, indirect heat is key. I strongly recommend reheating it in a covered skillet with a tiny splash of water or chicken broth over low heat, or briefly in the microwave at a reduced power setting. Avoid the high heat of a toaster oven or air fryer for reheating, as it can quickly toughen the meat.
Harissa Chicken
Make juicy, flavorful Harissa Chicken with a smoky, spicy marinade. This easy recipe is perfect for a quick weeknight meal. Get the simple steps now!
Ingredients
For the marinade:
-
4 tablespoons harissa paste (red, not green)
-
2 tablespoons extra virgin olive oil
-
1 tablespoon fresh lemon juice
-
2 cloves garlic (minced)
-
1 teaspoon ground cumin
-
0.5 teaspoon smoked paprika
-
0.5 teaspoon salt (or to taste)
-
0.25 teaspoon freshly ground black pepper
For the chicken:
-
4 boneless, skinless chicken breasts (or 6-8 thighs)
-
1 tablespoon chopped fresh cilantro or parsley (for garnish)
Instructions
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In your medium mixing bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, smoked paprika, salt, and black pepper.01
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Pat your chicken pieces completely dry with paper towels.02
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Add the chicken to the bowl with the marinade (or place it in a large zip-top bag and pour the marinade over it).03
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Using your hands or a spoon, massage the marinade into every nook and cranny of the chicken, ensuring it’s evenly coated.04
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Cover the bowl with plastic wrap (or seal the bag) and place it in the refrigerator to marinate for at least 30 minutes.05
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About 20 minutes before you’re ready to cook, take the chicken out of the fridge to let it come closer to room temperature.06
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Preheat your oven to 400°F (200°C).07
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Arrange the marinated chicken in a single layer in your prepared baking dish.08
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Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).09
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Once cooked, transfer the chicken to a clean cutting board or plate and let it rest for at least 5-7 minutes.10
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Just before serving, sprinkle with the freshly chopped cilantro or parsley.11
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