Harissa Chicken Recipe
If you’re craving a dish packed with vibrant flavors and a little bit of heat, this Harissa Chicken Recipe is going to become your new go-to. The rich, smoky notes from the harissa powder combined with the warmth of cumin and smoked paprika create a marinade that transforms simple chicken thighs into an unforgettable, richly spiced meal. It’s easy to prepare but delivers big on taste—perfect for a cozy family dinner or impressing friends without spending hours in the kitchen.
Ingredients You’ll Need
Getting ready to make this Harissa Chicken Recipe is a breeze because the ingredients are both simple and essential. Each one plays a crucial role, whether it’s the bold spice of harissa to bring heat and depth or the lemon juice to brighten everything up.
- 2 pounds skinless chicken thighs: These stay juicy and absorb the marinade beautifully for tender, flavorful bites.
- 2 tablespoons harissa powder: This North African chili blend is the star of the show, providing smoky and spicy notes characteristic of the dish.
- 1 teaspoon ground cumin: Adds earthiness and warm undertones that balance the heat of the harissa.
- 1 teaspoon smoked paprika: Brings a subtle smokiness and vibrant color to the marinade.
- 2 tablespoons olive oil: Helps the spices cling to the chicken and keeps it moist as it cooks.
- Juice of 1 lemon: Adds a fresh, acidic punch that cuts through the richness perfectly.
- Salt, to taste: Enhances all the flavors and rounds out the marinade.
How to Make Harissa Chicken Recipe
Step 1: Prepare the Harissa Marinade
In a bowl, combine the harissa powder, ground cumin, smoked paprika, olive oil, lemon juice, and salt. Stir everything together until you form a thick, fragrant paste that will coat the chicken beautifully. This marinade is what infuses the chicken with all those luscious flavors, so make sure it’s well mixed.
Step 2: Marinate the Chicken
Rub the harissa paste evenly over each chicken thigh, making sure every piece is generously coated. If you prefer, throw the chicken and marinade together in a large bowl or sealable plastic bag, giving it a good toss to distribute the flavors. Then, pop it in the refrigerator for at least 1 hour. This resting time allows the spices to fully penetrate the meat, making the dish even more flavorful.
Step 3: Bake the Chicken
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup, then arrange the marinated chicken thighs in a single layer. Slide the tray into the oven and bake for 18 to 20 minutes. You’ll know it’s done when the internal temperature hits 165°F (74°C), ensuring the chicken is juicy and perfectly cooked.
Step 4: Rest & Serve
Once out of the oven, let the chicken rest for about 5 minutes. This little pause helps the juices redistribute, keeping the meat tender and moist. After the rest, it’s ready to be enjoyed with all your favorite sides.
How to Serve Harissa Chicken Recipe
Garnishes
A sprinkle of fresh chopped parsley or cilantro adds a bright contrast to the smoky, spicy chicken. You can also add a few lemon wedges on the side to squeeze over the top for an extra burst of citrus freshness.
Side Dishes
This Harissa Chicken Recipe pairs exceptionally well with fluffy couscous, fragrant basmati rice, or even roasted vegetables like carrots and bell peppers. For a more casual meal, serve it with warm flatbreads to soak up all the delicious juices.
Creative Ways to Present
Fancy a change? Slice the cooked chicken and pile it onto a vibrant grain bowl with crunchy pickled veggies and a dollop of cooling yogurt. You can even shred the chicken into spicy wraps or pita sandwiches for easy, flavorful lunches or dinners.
Make Ahead and Storage
Storing Leftovers
Leftover Harissa Chicken stores great in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it sits, so taste a piece cold or gently reheat for a fantastic meal the next day.
Freezing
If you want to freeze your cooked chicken, wrap each piece tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. The chicken will keep well for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
To bring your Harissa Chicken back to life, reheat it gently in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also warm it on the stovetop over low heat with a splash of water or broth to keep it moist.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier, chicken breasts work fine too. Just be careful not to overcook them as they can dry out faster. Adjust baking time accordingly.
How spicy is this Harissa Chicken Recipe?
The heat level comes mainly from the harissa powder, which can vary from mild to fairly spicy depending on the brand. You can adjust the amount to suit your taste or add a pinch of sugar to mellow the heat.
Is harissa powder easy to find?
Yes, it’s becoming increasingly common in grocery stores, often in the spice aisle or international section. You can also order it online or make your own if you’re feeling adventurous.
Can I grill the chicken instead of baking?
Definitely! Grilling adds a delicious charred flavor that complements the spices beautifully. Just cook over medium-high heat for about 6-8 minutes per side until fully cooked.
What can I use instead of harissa powder?
If you don’t have harissa powder, you can substitute with a mix of chili powder, smoked paprika, cayenne, and a pinch of caraway or coriander seeds to mimic its flavor profile.
Final Thoughts
There’s something truly special about a dish that combines ease, vibrant flavors, and a touch of spice to bring people together. This Harissa Chicken Recipe ticks all those boxes and promises to add excitement to your weeknight meals or weekend feasts. Give it a try—you might just find yourself making it again and again, sharing it with friends and family, and loving every spicy, smoky bite!
Print
Harissa Chicken Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
Description
Harissa Chicken is a flavorful and aromatic dish featuring tender chicken thighs marinated in a spicy North African-inspired harissa paste, then baked to juicy perfection. This easy-to-make recipe combines smoky paprika, cumin, and zesty lemon juice to deliver a vibrant and satisfying main course ideal for weeknight dinners or entertaining guests.
Ingredients
Chicken and Marinade
- 2 pounds skinless chicken thighs
- 2 tablespoons harissa powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt, to taste
Instructions
- Prepare the Harissa Marinade: In a bowl, combine the harissa powder, ground cumin, smoked paprika, olive oil, lemon juice, and salt. Stir well until a thick, well-blended paste forms.
- Marinate the Chicken: Rub the harissa paste evenly over the chicken thighs. Alternatively, place the chicken and marinade in a large bowl or sealable bag and mix thoroughly to coat all pieces. Refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
- Bake the Chicken: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs in a single layer on the baking sheet. Bake for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are slightly charred.
- Rest & Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain its juices. Serve hot alongside rice, couscous, roasted vegetables, or flatbread for a complete meal.
Notes
- Marinating the chicken overnight will deepen the flavor even more.
- Use skin-on chicken thighs if preferred, adjusting cook time accordingly for crispier texture.
- Harissa powder can be substituted with harissa paste; reduce olive oil slightly if using paste.
- Check internal temperature with a meat thermometer to ensure chicken is fully cooked.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: North African
