Spice up your taste buds with this easy Harissa Chicken Recipe. This dish combines sweet and smoky flavors, creating a juicy, tender chicken that's bursting with flavor. Perfect for a quick weeknight dinner, this recipe will become a favorite in your household.
These harissa chicken thighs have quickly become one of our new favorite ways to add a spicy kick to an easy dinner. The spice of harissa paste adds the perfect touch to a bowl, a side dish, or a salad.
I'm a huge fan of finding new ways to dress up my chicken; these African cuisine-inspired thighs are delicious. Chicken thighs are --pretty-- affordable in meat standards and go with almost anything. We're also fans of medium-high heat, and this harissa honey chicken hit the spot. I served them with brown rice and broccolini, which was the perfect recipe for our busy weeknight.
If you're looking for something with a little less heat, don't worry I'm the chicken thigh queen! Try my honey sesame chicken, classic BBQ chicken thighs, lemon pepper chicken or Jamaican curry chicken.
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What is harissa?
Harissa is a hot chili paste or sauce, native to --Maghreb-- North Africa, usually found in Tunisian, Moroccan, and Algerian cuisine. It is made from a blend of roasted red peppers, hot chili peppers, fresh garlic, olive oil, and various spices such as cumin, coriander, and caraway seeds.
Why You'll Love this Recipe
- Meal prep-friendly. Make a batch of spicy chicken to use for the rest of the week.
- Bold flavor. Harissa can be sweet, smoky, and mild to spicy!
- Easy chicken recipe. Use the harissa marinade, cook and enjoy!
Ingredients
- Boneless, skinless chicken thighs. I use chicken thighs for this recipe because they have more flavor. Chicken breasts, chicken legs, and even whole chicken can be made with this harissa sauce.
- Harissa paste. A hot chili pepper paste or sauce that adds depth and heat to the chicken. This can be found in the international food aisle of your grocery store.
- Honey. Honey adds a natural sweetness to balance out the spicy and smoky flavor of harissa paste.
- Garlic cloves. Fresh garlic for added depth and to compliment the chili paste. You can substitute it with garlic powder.
- Paprika. Paprika adds a sweet and slightly peppery flavor which complements the heat of the harissa paste.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Add the chicken and the marinade ingredients to a ziplock bag or bowl. Marinate for at least 30 minutes in the refrigerator.
Step 2
Heat a skillet over medium-high heat, add 1 tablespoon of oil and your chicken thighs to the pan. Cook for 5-6 minutes on each side until it reaches 165 degrees F or above. Serve and enjoy!
Recipe FAQs
Yes! Use less harissa paste for a milder dish, or increase the amount for a spicier flavor. You can also add yogurt to your marinade to cut the spicy notes.
If you can't find harissa paste at the store you can make a homemade version. Use dried red chili peppers or a spicy red hot sauce available. Mix it with some olive oil, garlic, and additional spices like cumin and coriander. While it's not an exact recipe, you'll get an approximation to the flavor of harissa.
Yes! The robust flavors of harissa chile paste work well with a variety of protein choices. Try it with lamb, beef, pork or salmon.
Sarah's Top Tips
- Marinate correctly. Always marinate chicken for at least 30 minutes, if not 2-4 hours in the refrigerator. You can do this in a ziplock bag or a large bowl covered with plastic wrap.
- Hot hot pan. You always want to properly heat a pan, skillet, or grill before cooking. Let the pan heat up for 5-10 minutes on medium-high heat before cooking.
- Use this recipe for meal prep. Use this recipe for meal prep to conveniently prepare flavorful and versatile dishes ahead of time.
- Proper internal temperature. Use a meat thermometer to ensure your chicken reaches above the safe internal temperature of 165 degrees F -I aim for 180-185 degrees F.
Serving
Pair this Harissa Chicken with a fresh salad, roasted vegetables, pearl couscous or crunchy potatoes to complete your meal.
Storage & Reheating
To store leftovers, place them in an airtight container in the refrigerator for 3-4 days.
To reheat, use a microwave, oven, or skillet to warm it up until it reaches an internal temperature of 165 degrees F to ensure it's heated through safely.
To freeze, store in a freezer-safe bag for 2-3 months. Defrost overnight in the refrigerator and reheat using the above methods.
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Harissa Chicken Recipe
See the full post for extra tips and photos
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons harissa paste
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 tablespoon olive oil, for cooking
Instructions
- Combine the chicken with all of the ingredients, aside from olive oil, in a bowl or ziplock bag.
- Let it marinate for at least 30 minutes in the fridge, ideally for a few hours.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until it reaches at least 165 degrees F. I like to aim for 180-185 for chicken thighs.
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Sarah's Tips
- Marinate correctly. Always marinate chicken for at least 30 minutes, if not 2-4 hours in the refrigerator. You can do this in a ziplock bag or a large bowl covered with plastic wrap.
- Hot hot pan. You always want to properly heat a pan, skillet, or grill before cooking. Let the pan heat up for 5-10 minutes on medium-high heat before cooking.
- Use this recipe for meal prep. Use this recipe for meal prep to conveniently prepare flavorful and versatile dishes ahead of time.
- Proper internal temperature. Use a meat thermometer to ensure your chicken reaches above the safe internal temperature of 165 degrees F -I aim for 180-185 degrees F.
- To store leftovers, place them in an airtight container in the refrigerator for 3-4 days.
- To reheat, use a microwave, oven, or skillet to warm it up until it reaches an internal temperature of 165 degrees F to ensure it's heated through safely.
- To freeze, store in a freezer-safe bag for 2-3 months. Defrost overnight in the refrigerator and reheat using the above methods.
KITCHEN TOOLS NEEDED
- 1 Large Skillet
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