Harissa Chicken Recipe

Easy grilled harissa chicken made with a simple make-ahead marinade that's also perfect for grilling or baking.

Course Main Course

Cuisine African

Prep Time 10

Cook Time 20

Marinating 15

Total Time 45

Servings servings

Calories 164kcal

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.

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.