Harissa Chicken

• Chicken – I used boneless skinless chicken thighs, because they’re easy to work with and turn out so juicy. You can use chicken breasts or bone-in chicken thighs if you prefer (see my tips below).
• Harissa Paste – This is a North African chili paste, and gives this dish its main flavor! I like this brand, made with olive oil, lemon juice, chili peppers, oil, and spices. It’s spicy-spicy, so if you want less heat, reduce the amount or balance it out with a dollop of plain yogurt in the marinade.
• Olive Oil – You’ll need it for searing the chicken and for the harissa marinade. Avocado oil also works.
• Lemon Juice – This tenderizes the chicken and balances the heat. I used fresh for the brightest flavor, but you can take a shortcut with bottled.
• Garlic – Even though most brands of harissa paste contain garlic (mine does), I still add more fresh garlic cloves. It’s hard to have too much garlic!
• Spices – Coriander, cumin, paprika (or feel free to use smoked paprika), sea salt, and black pepper.
• Optional Garnishes – I like to garnish my harissa chicken with lemon wedges and fresh cilantro, but it’s up to you. Other fresh herbs, like parsley or mint, would also work well.

1. Mix up the marinade. In a small bowl, stir together the harissa paste, olive oil, lemon juice, minced garlic, coriander, cumin, paprika, sea salt, and black pepper.
2. Marinate. Pat your chicken thighs dry with a paper towel, then place them in a large zip lock bag and pour the marinade over them. Seal and marinate in the fridge. (You can also marinate in a large bowl covered with plastic wrap instead.)

3. Cook until golden and juicy. Heat more olive oil in a large cast iron skillet (I like this one). Arrange the harissa chicken thighs in a single layer, and cook on each side until golden and cooked through.
4. Enjoy! Let the chicken rest for 5 minutes. Serve with lemon wedges and fresh cilantro for the perfect finishing touch.

Recipe Variations

• Adjust the heat: Taste the marinade before pouring it over the chicken — if it’s too spicy, add a dollop of Greek yogurt. (I do this for my butter chicken, and it works here, too.) Just keep in mind that it will taste more intense by itself, so I aim for a bit more spicy than I actually want.
• Hint of sweetness: Add 2 tablespoons of honey (I use my natural sugar-free honey for this version) to balance out the heat.
• Extra sauce: This marinade can double as a yummy harissa sauce for spooning over your chicken! Just double the amounts, and only use half for marinating the chicken. Keep the other half for serving. Don’t use marinade that touched the chicken for serving, though.
• Use your grill: You can easily cook my harissa chicken on the grill instead of a skillet. After marinating, just preheat to medium-high and then grill for 4-5 minutes per side over direct heat.

Storage & Meal Prep

• Store: Place leftovers in an airtight container and store in the fridge for 3-4 days. I like to chop it over my Mediterranean salad or use it to make chicken lettuce wraps.
• Meal prep: Since you need to marinate harissa chicken anyway, it’s perfect to meal prep a day ahead! And since it stores well after cooking, I love it as a new and different chicken meal prep idea! Portion it into individual containers with a side of your choice, then warm it up for a quick and easy lunch throughout the week.
• Reheat: Toss it in a skillet over medium heat, pop in the oven at 350 degrees F, or simply warm in the microwave.
• Freeze: You can keep harissa chicken in the freezer for up to 3 months. Thaw in the fridge overnight before heating.

Serving Ideas

I like to pair this harissa chicken with other dishes that have Mediterranean or Middle Eastern flavors. Here are some ideas:

• Starches – Harissa chicken is commonly served over fluffy white rice. I served it over quick and easy frozen cauliflower rice (pictured above) for a lighter option, but also enjoy it over lemon potatoes. You can also make fresh cauli rice.
• Vegetables – Roasted eggplant, fried eggplant, or grilled zucchini work well with this dish.
• Salads – I serve a Mediterranean salad or Greek salad on the side most often. You can also whip up my Mediterranean quinoa salad to make a more hearty bowl meal.
• Sauce – My tzatziki sauce does a great job of balancing out the spicy harissa chicken.

More Spicy Chicken Recipes

Love the fiery kick of this dish? Try some of my other spicy chicken recipes next:

Baked Buffalo Chicken

Creamy Cajun Chicken

Thai Basil Chicken

Jalapeno Popper Chicken