My Harissa Chicken is a quick and easy dinner made with chicken breasts coated in harissa paste, garlic, honey, lime juice, olive oil, and paprika. The marinade is spicy, slightly sweet, and full of flavor without needing lots of ingredients.
Jump to:
- What is Harissa?
- Why This Recipe Works
- Ingredients You'll Need
- How to Make Harissa Chicken
- Can I Grill Harissa Chicken?
- How to Make Harissa Chicken Traybake
- Recipe Tips From the Chef
- Variations
- What to Serve with Oven Baked Harissa Chicken
- Storage and Reheating
- Recipe FAQs
- Related Recipes
- Pairing
- Harissa Chicken
I like this recipe for busy days because it takes very little prep and cooks in about 25 minutes. You can marinate the chicken for 30 minutes if you are short on time, or leave it for a few hours for a stronger flavor. Harissa paste can be mild or fiery depending on the brand, so taste yours first and adjust the amount to suit you.
Serve this easy chicken dish with harissa paste with Batata Harra (Lebanese Potatoes), Tomato and Rice, Mediterranean Roasted Eggplant, Greek Lettuce Salad - Maroulosalata, Turkish Pide Bread - Ramazan Pidesi, or a glass of cooling Ayran - Turkish Yogurt Drink.
What is Harissa?
Harissa is a North African chili paste usually made with red chilies, garlic, olive oil, and spices such as cumin, coriander, and caraway. It is used in marinades, stews, soups, sauces, dips, and roasted vegetable dishes.
The flavor and heat can change a lot from one brand to another. Some jars are smoky and mild, while others are very hot or quite salty. Taste your harissa paste before making the marinade, then adjust the amount to suit your taste.
Why This Recipe Works
- Harissa paste already has chilies, garlic, oil, and spices, so you do not need lots of extras. I add honey, lime, garlic, and paprika to round it out and make it better for chicken.
- It works with chicken breast or thighs. Chicken breasts cook quickly and stay juicy if you do not overbake them. Thighs are a good option if you want a richer, more forgiving cut.
- You can bake it, grill it, or turn it into a traybake. The same marinade works in the oven, on the grill, or with potatoes and vegetables added around the chicken.
- Cold or reheated leftover harissa chicken is good in wraps, salads, rice bowls, sandwiches, and lunch boxes.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken breast - I use boneless skinless chicken breasts, about one medium breast per person. If the chicken breasts are very thick, slice them in half horizontally so they cook faster and more evenly. Chicken thighs also work well. They are naturally juicier and can handle a little extra cooking time without drying out.
- Harissa paste - Harissa paste gives the chicken its color, heat, and smoky chili flavor. Since every brand tastes different, start with 2 tablespoons and add more only if you know your harissa is mild. If your harissa is very salty, reduce the salt in the marinade slightly.
- Garlic - Fresh garlic gives the marinade a better flavor than garlic powder. Grate it or turn it into a paste so it blends well with the harissa.
- Honey - Honey balances the heat from the harissa and helps the chicken brown in the oven. It does not make the chicken taste sweet, but it rounds out the spice nicely.
- Lime juice - Fresh lime juice adds brightness and helps the marinade taste less heavy. Lemon juice works just as well if that is what you have.
How to Make Harissa Chicken
Place the harissa paste, olive oil, lime juice, honey, garlic, salt, black pepper, and paprika in a bowl.
Mix everything until smooth. Taste a tiny amount of the marinade before adding the chicken. If your harissa paste is very hot, you can add a little more honey or olive oil. If it tastes mild, add a little more harissa.
Place the chicken breasts in a shallow dish or large bowl. Pour the harissa marinade over the chicken and turn each piece until fully coated.
Cover and refrigerate for at least 30 minutes. If you have time, marinate for 2 to 4 hours. Avoid leaving the chicken in the marinade for more than 24 hours, as the lime juice can start to affect the texture.
Take the chicken out of the refrigerator about 15 to 20 minutes before baking so it is not too cold when it goes into the oven.
Preheat the oven to 400°F / 200°C.
Place the chicken breasts in a baking dish in a single layer. Do not overcrowd the dish, or the chicken will steam instead of roast.
Bake for 20 to 25 minutes, depending on the thickness of the chicken. The chicken is ready when the thickest part reaches 165°F / 74°C on a meat thermometer. If using chicken thighs, they usually take a little longer, especially if they are large. The safest way to check is with a meat thermometer. Chicken should reach 165°F / 74°C in the thickest part.
Let the chicken rest for 5 minutes before slicing or serving. This helps the juices settle.
Can I Grill Harissa Chicken?
Yes, harissa chicken is great on the grill. Preheat the grill to medium high heat and lightly oil the grates.
Grill chicken breasts for about 5 to 7 minutes per side, depending on thickness, until the internal temperature reaches 165°F / 74°C.
Chicken thighs may need 6 to 8 minutes per side. If the outside is browning too quickly, move them to a cooler part of the grill and continue cooking until done.
How to Make Harissa Chicken Traybake
To turn this into a traybake, add potato wedges, bell peppers, onions, zucchini, or lemon wedges to a large baking dish. Toss the vegetables with olive oil, salt, and pepper, then place the marinated chicken on top.
Bake at 400°F / 200°C until the chicken is cooked through and the vegetables are tender. If using potatoes, cut them into small wedges so they cook in time. You can also start the potatoes 15 minutes before adding the chicken.
Recipe Tips From the Chef
- Taste your harissa paste before using it. Some brands are mild, while others are very hot or salty.
- Slice thick chicken breasts in half horizontally so they cook more quickly and evenly.
- Marinate for at least 30 minutes, but 2 to 4 hours gives a better flavor. Do not marinate for more than 24 hours because of the lime juice.
- Do not overcrowd the baking dish. Leave a little space between the chicken pieces.
- Use a meat thermometer if possible. Chicken breast dries out quickly when overcooked.
- Let the chicken rest for 5 minutes before cutting into it.
- Add a spoonful of yogurt to the marinade if you want a milder, creamier version.
Variations
Harissa Chicken Thighs
Use boneless or bone in chicken thighs instead of breasts. Thighs are juicier and work very well with the spicy marinade. Adjust the cooking time as needed.
Yogurt Harissa Chicken
Add ¼ cup / 60 g Greek yogurt to the marinade. This makes the chicken a little milder and helps keep it tender.
Lemon Harissa Chicken
Use lemon juice instead of lime juice and add a little lemon zest to the marinade.
Harissa Chicken Skewers
Cut the chicken into chunks, marinate it, then thread onto skewers. Grill or bake until cooked through.
What to Serve with Oven Baked Harissa Chicken
My favorite side for harissa chicken is Batata Harra because the spicy potatoes work really well with the marinade.
You can also serve it with Lebanese Rice Pilaf with Vermicelli, Turkish Rice, couscous, Briam - Greek Roasted Vegetables, Middle Eastern Lavash Bread Recipe, or warm flatbread.
For something fresh on the side, try Lebanese Fattoush Salad, Mango Salad with Avocado and Cucumber, Creamy Cucumber Dill Salad, or a simple Cucumber Tomato Feta Cheese Salad.
A cooling yogurt dip is also a good idea. Cacik - Turkish Yogurt Dip, plain Homemade Greek Yogurt, or a bowl of Raita works well with the heat from the harissa.
Storage and Reheating
Let leftover harissa chicken cool completely, then place it in an airtight container.
Store it in the refrigerator for up to 4 days.
You can freeze cooked harissa chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating.
To reheat in the oven, place the chicken in an oven safe dish, cover with foil, and warm at 350°F / 175°C for 10 to 15 minutes, or until hot.
To reheat in the microwave, place the chicken on a microwave safe plate and cover it loosely. Heat in short intervals until warmed through. Add a small splash of water if needed to stop it drying out.
Recipe FAQs
Harissa chicken tastes spicy, smoky, slightly sweet, and tangy. The exact flavor depends on the harissa paste you use, as some brands are much hotter or smokier than others.
Yes, you can marinate the chicken up to 24 hours ahead. I prefer 2 to 4 hours for the best texture and flavor.
You can use another chili paste, but the flavor will change. Sambal oelek, chili garlic paste, or a little sriracha can work in a pinch, but they will not have the same North African flavor.
Related Recipes
Looking for other North African recipes? Give these a try:
Pairing
These are my favorite dishes to serve with Harissa Chicken:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this super easy Harissa Chicken Recipe as much as you enjoy eating it! 🙂
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Harissa Chicken
Ingredients
- 4 chicken breasts (about 1⅓ lb / 600 g)
- 2 tablespoon harissa paste
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- 2 tablespoon honey (1½ oz / 42 g)
- 3 cloves garlic (turned into a paste)
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sweet or smoked paprika
- 1 tablespoon chopped coriander (to garnish)
Instructions
- Mix the harissa paste, olive oil, lime juice, honey, garlic, salt, black pepper, and paprika in a bowl.
- Place the chicken breasts in a shallow dish and pour the marinade over them. Turn the chicken until each piece is fully coated.
- Cover and refrigerate for at least 30 minutes, or preferably 2 to 4 hours. Do not marinate for more than 24 hours.
- Remove the chicken from the refrigerator 15 to 20 minutes before baking.
- Preheat the oven to 400°F / 200°C.
- Place the chicken breasts in a baking dish in a single layer, leaving a little space between each piece.
- Bake for 20 to 25 minutes, or until the thickest part of the chicken reaches 165°F / 74°C.
- Let the chicken rest for 5 minutes before serving. Garnish with chopped cilantro or parsley.
Notes
- Taste your harissa paste before making the marinade. Some brands are hotter or saltier than others.
- If your harissa paste is very spicy, start with 1 tablespoon and add more if needed.
- If your chicken breasts are very thick, slice them in half horizontally so they cook more evenly.
- Chicken thighs can be used instead of chicken breasts. Adjust the cooking time depending on their size.
- For a milder marinade, add ¼ cup / 60 g Greek yogurt.
- Do not overcrowd the baking dish, or the chicken will steam instead of roasting.
- Use a meat thermometer for the best result. Chicken is cooked when it reaches 165°F / 74°C.
- Let the chicken rest for 5 minutes before slicing so it stays juicy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked and cooled harissa chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Theresa says
This turkey tenderloin turned out juicy and full of flavor. Easy to make and great for a simple dinner.