Harissa Chicken Recipe | 5 Mins Prep
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!
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
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.