When you’re looking for something spicy and easy to make, you can’t go past this Harissa chicken recipe. With just 5 minutes of prep and a handful of ingredients, you’ve got delicious juicy boneless chicken thighs cooked in a warm and spicy Harissa paste. We love spicy food so we’ve also added some extra cayenne pepper for a little extra heat!
This Harissa chicken recipe can be prepared in one pan and is ready in around 20 minutes. If you have the time, leave the chicken thighs to marinate for around 30 minutes, this helps the chicken absorb the flavor. If you don’t have the time, don’t worry, this recipe turns out great without marinating and is an ideal spicy midweek meal.
Sauce & Marinade | 5 Minute Prep Recipe
Table of contents:
How to Make Harissa Chicken
Ingredients
(serves 4 as a main with your favorite side)
- 8 boneless chicken thighs (about 2 lb)
- Salt (we love using Pink Himalayan Salt)
- 5 garlic cloves, minced
- 1 onion sliced fine
- 1 Tbsp ground coriander
- 1 Tbsp black pepper
- 1 Tbsp Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper (optional for extra heat)
- 5 to 6 tbsp homemade Harissa paste (See notes if using store-bought harissa)
- Juice from 1 lemon
- Drizzle of Extra Virgin Olive Oil
- Fresh parsley or coriander (for garnish)
Harrisa Ingredients (if making it from scratch)
- 9oz. (250g) Roasted peppers (bell peppers or piquillo peppers)
- 2 tbsp tomato paste
- 2 fresh red chillies, diced
- 4 garlic cloves
- 1 lemon, juiced
- 1 tsp Salt
- Drizzle of Extra Virgin Olive Oil
- 1 Tbsp smoked paprika (we ❤️ Spanish La Vera Smoked Paprika)
Equipment
- Cooking tongs
- Large Glass bowl with lid
- Large Skillet or grill
- Meat thermometer
- Food processor (for making homemade Harissa)
- Mortar and Pestle (for making homemade Harissa)
Instructions
Note: We used a jar of pre-prepared homemade Harissa for this recipe. Allow extra time if making your own Harissa.
- Season chicken thighs with salt and a little cracked black pepper on both sides.
- Place the chicken in a bowl and add garlic, onions, spices, and Harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.
- Optional step: If you’ve got the time, leave chicken to marinade in the fridge for 30 minutes to 2 hours, if you’re short on time, move on to the next step (don’t worry, it’ll still turn out great).
- Heat a splash of oil in a large skillet to medium-high heat. Grill chicken for 5-6 minutes on each side or until the chicken is fully cooked.
- Serve alongside your favorite grain and some leafy greens for a balanced meal.
- Garnish with some fresh chopped parsley or fresh coriander.
Cooking Notes
- Use a meat thermometer to check the chicken’s internal temperature, when done it should register 74°C / 165°F.
- For best results, make your own homemade Harissa paste (it’s very easy, check out this 5-minute homemade Harissa recipe). If using store-bought Harissa, it’s a good idea to reduce the amount of seasoning, as store-bought Harissa tends to be more salty.
Option to Marinate: Marinating the chicken thighs will help the chicken to absorb the flavor. If you have the time, allow the chicken to marinate in the Harissa paste and spices for a bit. Cover and refrigerate for a period of 30 minutes up to 2 hours.
What is Harissa?
Harissa is a spicy vegan-friendly chili paste or sauce that originated in the southern Mediterranean region of North Africa, particularly in Tunisia. Harissa is now popular in international kitchens and has spread globally due to its bold, flavorful heat.
It is made from a blend of roasted red peppers, hot chili peppers, garlic, spices (smoked paprika, cumin, coriander, and fennel), and olive oil. The combination creates a rich, fiery, and smoky flavor.
Good news, homemade Harissa is super easy to make! Check out our 5-minute homemade Harissa Recipe here.
How long does Harissa last?
Harissa paste will keep in the fridge for up to a month when stored in an airtight jar or container. We suggest making it fresh as you need it. It’s a really simple recipe.
Use Skinless and Boneless Chicken Thighs
When it comes to getting the most flavor into your chicken, skinless and boneless chicken thighs offer several advantages. First off is the flavor of thigh meat. It is rich, juicy, and remains tender. It’s also more forgiving compared to chicken breast meat as it tends to remain juicier, even when overcooked.
Skinless chicken thighs are healthier compared to skin-on cuts of chicken. That’s because a lot of the extra fat hides in the skin of the chicken. Of course, skin-on chicken thighs will taste amazing too, but go skinless for a healthier option (trust us, they’ll still taste great!).
Finally, boneless chicken thighs are just so much easier to eat. They can be cut and carved and as they are thinner, they cook faster and more evenly.
To check the chicken is about ready, use a meat thermometer to ensure the internal temperature has reached 165 °F (73.9 °C).
Do I need to marinate the chicken?
Short answer, no! However, we highly recommend it. Giving the chicken and Harissa time to marinate will result in a more flavorful meal. We suggest marinating for at least 30 minutes, and 2 hours or even overnight is ideal.
Choosing the Right Chiles for Harissa
The type of chiles you use in Harissa can significantly impact its flavor and heat level, making it one of the key decisions in creating this iconic Tunisian condiment. While the traditional choice in Tunisia is Baklouti peppers, they’re not always easy to find. Don’t worry—there are plenty of substitutions to fit your taste and heat preferences!
You can use either dried or fresh chiles, and even red bell peppers if you want a milder version of Harissa. For a more controlled level of spiciness, chili pepper flakes are a reliable option, giving you better control over the heat in your homemade Harissa.
Popular Chile Options:
- Dried Guajillo Chiles: With their mild heat and slightly sweet, smoky flavor, Guajillos make a fantastic base for Harissa.
- Dried New Mexico Chiles: These mild chiles add a deep, earthy flavor that complements the richness of Harissa.
- Serrano or Fresno Chiles: If you’re looking for something fresh and with a bit more kick, these chiles pack a fiery punch.
- Dried Ancho Chiles: Known for their raisin-like sweetness and smokiness, Ancho chiles offer a medium heat level that’s perfect for a balanced Harissa.
- Cayenne Peppers: If you’re craving more heat, adding cayenne or dried cayenne peppers will seriously spice things up!
For a custom blend that balances heat and smokiness, try mixing different varieties of chiles to match your personal preference. Dried chiles should be rehydrated before being ground into a paste with other ingredients.
Chili Tips:
- Control the Heat: Tame the spice by using fewer chiles, or experiment with milder varieties. Want more fire? Up the ante with spicier chiles like ghost peppers or de arbol chiles.
- Enhance the Flavor: Roasted bell peppers or sun-dried tomatoes can add a delightful complexity to your Harissa.
- Add Smokiness: For a hint of smoke, try chipotle chiles or Spanish Nora peppers—they bring a rich depth that elevates the Harissa’s flavor profile.
So, whether you’re a fan of mild or fiery, smoky or sweet, there’s a chile combo out there to create your perfect Harissa!
More Mediterranean Chicken Recipes:
- Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
- Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta
- Grilled Lemon Herb Chicken Recipe
- Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
- Mediterranean Chicken with a Tangy Olive Oil and Lemon Marinade
- Spanish-Style Chicken Thighs
- Creamy garlic Chicken
Nutrition Facts
| Servings: 4 | |
| Amount per serving | |
| Calories | 476 |
| % Daily Value* | |
| Total Fat 32.5g | 42% |
| Saturated Fat 8.2g | 41% |
| Cholesterol 149mg | 50% |
| Sodium 460mg | 20% |
| Total Carbohydrate 11.7g | 4% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 6.4g | |
| Protein 32.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 79mg | 6% |
| Iron 3mg | 16% |
| Potassium 119mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Harissa Chicken Recipe | 5 Mins Prep
Equipment
- Cooking tongs
- Large Glass bowl with lid
- Large Skillet or grill
- Meat thermometer
Ingredients
- 8 boneless chicken thighs about 2 lb
- Salt we love using Pink Himalayan Salt
- 5 garlic cloves minced
- 1 onion sliced fine
- 1 Tbsp ground coriander
- 1 Tbsp black pepper
- 1 Tbsp Spanish La Vera Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Cayenne Pepper optional for extra heat
- 5 to 6 tbsp homemade harissa paste Use this homemade harissa recipe. See notes if using store-bought harissa
- Juice from 1 lemon
- Drizzle of Extra Virgin Olive Oil
- Fresh parsley or coriander for garnish
Instructions
Note: we used a jar of pre-prepared homemade harissa for this recipe. Allow extra time if making your own Harissa.
- Season chicken thighs with salt and a little cracked black pepper on both sides.8 boneless chicken thighs, Salt, 1 Tbsp black pepper
- Place the chicken in a bowl and add garlic, onions, spices, and harissa paste. Add lemon juice and a generous drizzle of extra virgin olive oil.5 garlic cloves, 1 onion sliced fine, 1 Tbsp ground coriander, 1 Tbsp Spanish La Vera Smoked Paprika, 1 tsp Ground Cumin, ½ tsp Cayenne Pepper, 5 to 6 tbsp homemade harissa paste, Juice from 1 lemon, Drizzle of Extra Virgin Olive Oil
- Optional step: If you’ve got the time, leave chicken to marinade in the fridge for 30 minutes to 2 hours, if you’re short on time, move on to the next step (don’t worry, it’ll still turn out great).
- Heat a splash of oil in a large skillet to medium-high heat. Grill chicken for 5-6 minutes on each side or until the chicken is fully cooked.
- Serve alongside your favorite grain and some leafy greens for a balanced meal.
- Garnish with some fresh chopped parsley or fresh coriander.Fresh parsley or coriander
Video
Notes
- Use a meat thermometer to check the chicken’s internal temperature, when done it should register 74°C / 165°F.
- For best results, make your own homemade harissa paste (it’s very easy, check out this 5-minute homemade Harissa recipe). If using store-bought harissa, it’s a good idea to reduce the amount of seasoning, as store-bought harissa tends to be more salty.
