What is Harissa Chicken?

Harissa chicken is a hot, smoky dish that gets its primary flavors from harissa, a hot chili pepper paste native to Tunisia. Harissa—used as a marinade or sauce in this recipe—comes from a blend of chili peppers, roasted red peppers, garlic, olive oil, and warm spices like caraway seeds, cumin, and coriander.

After infusing the meat with harissa’s spicy, aromatic flavors, you can then grill, bake, or pan-fry the chicken and (most often) serve it with a side of grains or veggies. You can also make it a dinner by making our Copycat CAVA bowl.

Harissa grilled chicken on a bed of vermicelli rice from the top view.

Ingredients for Harissa Grilled Chicken

You only need a handful of ingredients to make this grilled chicken harissa recipe. Hot, smoky, and oh-so-juicy, these simple ingredients will ensure your dish comes out delicious every time.

Chicken and harissa paste ingredients from the top view.
  • Chicken thighs: I used two pounds of boneless, skinless chicken thighs to make this dish, as dark meat tends to be juicier and more flavorful when grilled. If preferred, you can also make a harissa chicken breast recipe using boneless skinless chicken breasts. However, keep in mind that the grilling times might be longer depending on the thickness of your breasts.
  • Onion: Thinly sliced yellow onion (or red onion) is a great option to give your chicken a sweet yet robust finish. 
  • Garlic: Press or grate your fresh garlic cloves before adding them to your marinade to achieve the most potent, even infusion of flavors.
  • Seasoning: Kosher salt, ground black pepper, and paprika are perfect for lending harissa chicken thighs savory, warm notes. Though I used Spanish paprika, smoked paprika would also work.
  • Lemon juice: Vibrant and bright, fresh lemon juice is my go-to when making this harissa marinade. If you don’t have lemon juice, use red wine vinegar or balsamic vinegar instead.
  • Harissa: Because it’s one of the main ingredients in this recipe, I recommend making your harissa sauce from scratch. If you need a shortcut, you can also make Harissa Paste from Powder. Though the homemade version offers greater customization and a deeper flavor, you can also use store-bought harissa to reduce kitchen time. (My favorite brands are NY Shuk and Mina. Trader Joe’s also has one if you want a cheaper harissa.)
  • Olive oil
  • Garnish: To add a touch of color to your final plate, try serving your harissa chicken with quartered lemon wedges and a sprinkle of fresh parsley (or other fresh herbs like chopped cilantro or oregano.)
  • Greek yogurt: Though optional, ¼ cup of Greek yogurt can add a delicious tang and creaminess to your harissa marinade for chicken.

How to Make Harissa Chicken?

With an irresistible marinade and super-easy grilling technique, this harissa chicken thighs recipe is a cinch to make. Plus, it only takes ten to twenty minutes of hands-on prep!

A collage of images showing how to marinade chicken in harissa.
  1. Dry the chicken: Use a paper towel to pat dry the chicken on both sides. Then, season both sides with salt and pepper and set the thighs aside.
  2. Make the marinade: Add the garlic, onion, paprika, lemon juice, and harissa to a large mixing bowl and stir until combined.
  3. Marinate the chicken: Add the chicken thighs to the harissa mixture and toss them until thoroughly covered. Then, cover the bowl with plastic wrap and refrigerate it for an hour (or up to overnight). Remove the chicken from the fridge 30 minutes before grilling.
  4. Prepare the grill:
    1. Gas grill: Preheat the outdoor grill to 400 degrees F. When hot, scrape the grates to remove unwanted debris and coat them generously with olive oil. 
    2. Charcoal grill: Light the charcoal and let it burn until white ash covers it (20-30 minutes). When ready, spread the coals in an even layer across the bottom.
A collage of images showing how to grill harissa chicken.
  1. Grill the chicken: Place the harissa-marinated chicken in a single layer on the grate and top it with some onions. Then, cover the grill and cook the chicken for six minutes on each side or until the thickest part of the meat reaches an internal temperature of 165 degrees F.
  2. Let the chicken rest: Transfer the grilled chicken to a serving plate, loosely cover it with aluminum foil, and let it rest for ten minutes.
  3. Serve: Garnish your grilled harissa chicken with fresh parsley and a side of lemon wedges if preferred.

How to Store, Freeze, Thaw, and Reheat?

Here, you’ll learn how to maximize the freshness of your harissa sauce chicken, whether you want to enjoy it the next day or the next month.

  • Store: Let your harissa chicken thighs come to room temperature before storing them. Then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
  • Freeze: There are two ways to freeze harissa chicken for long-term storage: cooked and uncooked.
    • Freezing cooked meat: If you’ve already cooked the meat, let it reach room temperature, transfer it to an airtight container, and freeze for up to three months.
    • Freezing raw meat: For advance meal prep, place the raw chicken and harissa paste marinade into a freezer-safe Ziploc bag with as much air removed as possible. You can then store the raw meat in the freezer for three months.
  • Thaw: To thaw your frozen harissa chicken, transfer it to the fridge and let it defrost overnight.
  • Reheat: You can reheat your chicken thighs with harissa in a low-heat oven (~300 degrees F.) until warmed thoroughly, about 10 minutes.

What to Serve with Harissa Chicken?

It goes without saying that this recipe for chicken harissa is delicious on its own. However, it also makes an incomparable pair with dozens of other tasty dishes—just a few of which I’ve listed below.

  • Grains: Looking for an easy dinner that’s as delicious as it is filling? Add this spicy chicken recipe to your favorite rice bowls (such as our CAVA Copycat Recipe), and you have an easily customizable option that will tantalize your taste buds any day of the week. I recommend whipping up a serving of Rice with Vermicelli or Turkish Bulgur Pilaf for a rich, savory base. Or, for a lighter, zestier option, you can try serving your chicken with dishes like couscous and Lemon Quinoa.
  • Salads: Chicken thighs and harissa make a fantastic, protein-packed addition to salads. I love adding this recipe to fresh classics, like my Greek Cucumber Tomato Salad, tender Eggplant Caprese, Caprese Pasta Salad, and tangy Spring Mix Salad—especially with a crumble of fresh feta cheese on top!
  • Grilled veggies: Smoky, fresh, and nutritious, grilled vegetables are a no-brainer for harissa chicken. Serve this Middle Eastern dish with Grilled Corn on the Cob or Grilled Eggplant, and you can cut your cooking time in half.
  • Sauces: Serving this spicy chicken recipe with your favorite sauces is an easy way to add layers of flavor. For a creamy, cool accompaniment, I recommend adding a side of plain Greek yogurt, Tahini and Yogurt Sauce, or a refreshing Mint Yogurt Sauce. Or, if you want a spicier accompaniment, you can whip up a delicious Harissa Aioli in a matter of minutes!

Expert Tips

With these chef-approved tips, tender chicken, bold flavor, and authentic North African flavors are at your fingertips. Below are a few helpful tips to help you make the best-grilled harissa chicken on your first try:

  • Spice levels: Want to adjust the heat level of this harissa recipe for chicken? I highly recommend making your harissa from scratch so you can control your seasoning levels and pick what kinds of hot chiles you use (some are spicier than others). If you opt for a store-bought brand, remember that some are spicier than others, and you can always make a hotter marinade by adding cayenne pepper or red pepper flakes to the mix.
  • Overnight marinade: Marinating your chicken for one hour perfectly suits achieving a total infusion of flavors. During our recipe testing (and research), we found some recipes warning against marinating overnight. We tested it and found nothing wrong with letting your chicken marinate overnight. It is an excellent option for advanced meal prep!—if you want a deeper, richer taste.
  • Grilling with onions: When grilling with onions, remember that some of the onions will likely fall through the grates and cause a minor flare-up. Though this effect is nothing to worry about, it’s a good idea to shift the chicken away from the flames when this happens to avoid unwanted scorching.
  • Adjust the grill’s temperature: When cooking with a grill, keep in mind that closing the lid will increase the cooking temperature. Therefore, it’s important to open and close the lid to maintain an appropriate temperature.
  • Avoid overcooking: The best way to avoid overcooking harissa spiced chicken is to use an instant-read thermometer. When you think your chicken is ready, insert the meat thermometer into the thickest part of the meat. Once it reaches 165 degrees F., remove the chicken from the grill.
  • Thread it in skewers: Another way to make this recipe is to transform it into harissa chicken skewers. Simply cut the meat into small cubes, marinate them, and thread them onto skewers. Then, grill them as-is or add other tasty veggies—like bell peppers, onions, and cherry tomatoes—for a lighter, more colorful dish. Remember that the cooking time might be slightly shorter as the chicken is cut into smaller pieces.
  • Bring the meat to room temperature before grilling: If you can plan ahead, it is a good practice to remove the chicken from the refrigerator 30 minutes before grilling. Doing so will ensure the meat cooks evenly and doesn’t become tough.

Other Chicken Dinners You Might Like

If you make your own Grilled Harissa Chicken following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Grilled Harissa Chicken Recipe

5 from 1 vote
Yields4 servings
Prep Time20 minutes
Cook Time12 minutes
Marinading Time1 hour
Total Time1 hour 32 minutes
Grilled harissa chicken is a spicy, easy-to-make dish that requires just a few minutes of prep time to get the juiciest, most flavorful results. Serve it with grilled vegetables, rice or a green salad for a filling chicken dinner.

Ingredients 

  • 2 pounds chicken thighs, boneless and skinless*
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 5 garlic cloves, pressed or grated
  • 1 small yellow onion, thinly sliced
  • 1 teaspoon paprika, we used Spanish paprika but smoked paprika would also work
  • 2 tablespoons lemon juice, plus 1 lemon quartered for serving
  • ½ cup harissa
  • ¼ cup olive oil, more or less for greasing the grill grates
  • 3 tablespoons fresh parsley, as garnish (optional)

Instructions 

  • Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
  • In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
  • Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
  • Remove from the refrigerator 30 minutes before you are ready to grill.
  • If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
  • If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.
  • Place the chicken thighs, topped with some onions, on the grate without overlapping.
  • Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.
  • Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
  • If preferred, garnish with fresh parsley and lemon wedges on the side.

Notes

  • Yields: This recipe makes eight harissa chicken thighs ideal for four servings. However, the number of chicken thighs may change depending on the weight of your thighs. The nutritional values below are per serving.
  • Chicken Breasts*: You can use chicken breasts if preferred. However, the grilling time might be longer depending on the thickness of your chicken. We recommend using a meat thermometer to check doneness.
  • Harissa: We used homemade harissa, but this recipe would also work with any store-bought harissa. If you have harissa powder, follow our harissa from powder recipe for a quick homemade harissa.
  • Grill pan: If you don’t have a grill, you can also use a grill pan to cook (over medium-high heat) this chicken and harissa paste recipe on the stove. 
  • Store: Let the chicken come to room temperature and then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
  • Freeze: You can freeze this harissa chicken in two ways: cooked and uncooked. 
    • Freezing cooked meat: If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months.
    • Freezing raw meat: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
  • Oven baking instructions:
    • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    • Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping.
    • Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.

Nutrition

Calories: 590kcal | Carbohydrates: 11g | Protein: 33g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1191mg | Potassium: 601mg | Fiber: 2g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Chicken Recipes, Dinner
Cuisine: Mediterranean
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 1 vote

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Recipe Rating




3 Comments

  1. 5 stars
    An easy enough yet super flavorful grilled chicken with harissa. I know I will make this often during the warmer months.

    1. Going to try it —but is the 1/4 cup olive oil in the marinade ? Or for coating the grill ?

      1. You know what, that was not clear in the recipe. I just updated it. So, yes, you will need the oil for the grill grates. Since harissa already has oil in it, there is no need to add more oil. Plus, we are using chicken thighs, which are high in fat. Still, if you want to add a few tablespoons to the harissa marinade you are more than welcome to do so.
        Hope this answers your question Judith.