Grilled Harissa Chicken is an easy, flavor-packed chicken recipe made with a simple harissa marinade. It can be prepped ahead, grilled or baked, and is an easy way to add bold flavor to chicken with very little effort.
If grilled chicken is a regular part of your dinner rotation, this harissa chicken is an easy way to change things up. The simple marinade comes together in minutes and adds plenty of smoky, savory flavor without requiring a long list of ingredients.
I love that this recipe is just as practical as it is flavorful. You can marinate the chicken ahead of time, then either grill it or bake it depending on the weather. It’s one of those recipes that feels a little different from the usual grilled chicken but is still super easy to make.
Ingredient notes and substitutions
- Harissa paste: Harissa paste can be mild, medium, or hot, so choose the heat level that you prefer. It’s made from roasted red peppers and hot chili peppers and herbs.
- Lemon juice: I recommend using fresh lemon juice as bottled lemon juice can have an off, metallic taste to it.
- Chicken breast: Boneless, skinless chicken thighs also work well. You can also use bone-in chicken, but be sure to adjust the cooking time accordingly.
How to make harissa chicken
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Mix harissa, olive oil, garlic, salt, coriander, paprika, cumin, and lemon juice to make a harissa sauce marinade.
Step 2: Coat chicken well.
Step 3: Marinate in a nonreactive, covered container for at least 15–30 minutes (or up to overnight).
Step 4: To grill, cook over medium high for about 8-10 minutes per side, or until the chicken reaches an internal temperature of 165F.
Recipe Tips!
- Baking: To cook the chicken in the oven, bake at 425°F for about 18–22 minutes, or until an instant read meat thermometer reads 165F.
- Double the batch: Leftovers are great for salads, wraps, grain bowls, and lunches.
- Heat: You can mix in a little bit of Greek yogurt to help cut some of the heat.
Serving suggestions
Since it is spicy chicken, harissa chicken goes with side dishes like pearl couscous salad, watermelon feta salad, grilled or roast vegetables, tomato cucumber salad, roast potatoes, or rice.
Storage
Store any leftover in an airtight container in the refrigerator. They will keep for up to 4 days when properly stored in the fridge.
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Harissa Chicken Recipe
Equipment
Ingredients
- 1-1½ pounds boneless, skinless chicken breast
- 2-3 tablespoons harissa paste mild, medium, or hot
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Juice of ½ lemon
Instructions
- Mix harissa, olive oil, garlic, salt, coriander, paprika, cumin, and lemon juice.2-3 tablespoons harissa paste, 2 tablespoons extra-virgin olive oil, 4 cloves garlic, ½ teaspoon salt, ½ teaspoon coriander, ½ teaspoon smoked paprika, ¼ teaspoon ground cumin, Juice of ½ lemon
- Coat chicken well.1-1½ pounds boneless, skinless chicken breast
- Marinate in a nonreactive, covered container for at least 15–30 minutes (or up to overnight).
- To grill, cook over medium high for about 8-10 minutes per side, or until the chicken reaches an internal temperature of 165F.
Notes
- Harissa paste: Harissa paste can be mild, medium, or hot, so choose the heat level that you prefer.
- Lemon juice: I recommend using fresh lemon juice as bottled lemon juice can have an off, metallic taste to it.
- Chicken breast: Boneless, skinless chicken thighs also work well.
- To bake: Cook at 425°F for about 18–22 minutes, or until chicken reaches 165F.
Nutrition
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