Harissa Chicken

5 from 1 vote

This easy harissa chicken is baked with harissa paste, garlic, honey, lime juice, olive oil, and paprika. It is spicy, slightly sweet, and perfect for a quick dinner with rice, potatoes, salad, or flatbread.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean, North African

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 366kcal

Author: Ayla Clulee

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)

US Customary - Metric

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.

Nutrition