Let’s talk about a chicken recipe that’s juicy, spicy, and comes together with stuff you probably already have at home—harissa chicken. If you’re bored of the same old baked chicken, this one will wake up your taste buds and your dinner routine.
This one’s especially great if you’re into bold flavors and love a little heat. I used boneless, skinless chicken thighs for this because they’re juicy, cook fast, and soak up all that delicious harissa chicken marinade like a dream.
Whether you throw it on the grill, pop it in the oven, or cook it in a skillet—this recipe just works.
Table of Contents
Why You’ll Love This Harissa Chicken
- Big flavor, low effort. You mix up the marinade, toss in your chicken, and let it do its thing. That’s it.
- Budget-friendly. Boneless, skinless chicken thighs are usually cheaper than breasts, and you don’t need any fancy ingredients.
- Customizable. Want it spicier? Add more harissa. Want it milder? Use less. You’re the boss.
- Perfect for meal prep. Cook a batch and use it all week—wraps, bowls, salads, you name it.
Cost Per Serving
Let’s keep it real—groceries aren’t cheap these days. But this harissa chicken recipe gives you a ton of flavor without spending a lot.
Here’s a rough breakdown (based on average U.S. prices):
- Chicken thighs (3 pieces): $2.50
- Harissa (2 tbsp): $0.80
- Olive oil (2 tbsp): $0.30
- Lemon (half): $0.25
- Garlic (1 tbsp minced): $0.15
- Spices (salt, pepper, garlic powder, onion powder, cumin, paprika): $0.30 total
Total: $4.30
Cost Per Serving: $2.15 per serving
This recipe serves 2, so we’re talking under $3 per serving. That’s way cheaper than takeout, and honestly way tastier, too. To learn about more ways to save at the grocery store, check out the blog post below:
Ingredients You’ll Need
Here’s everything I used to make this flavorful harissa chicken marinade:
- 3 boneless, skinless chicken thighs – Juicy and quick to cook.
- Juice of half a lemon – Adds brightness and helps tenderize the meat.
- 2 tbsp harissa – The star of the show. Use store-bought or homemade.
- 1/4 tsp salt – Enhances the flavors.
- 1/4 tsp black pepper – For a little bite.
- 1 tsp garlic powder – Adds depth.
- 1 tsp onion powder – For that savory base.
- 1/2 tsp cumin – Warm and earthy.
- 2 tbsp olive oil – Helps carry the flavors and keeps the chicken moist.
- 1 tsp paprika – Smoky and slightly sweet.
- 1 tbsp minced garlic – Fresh garlic brings a punch.
You can find harissa in most grocery stores near the international or condiment aisle. It’s a North African chili paste that’s smoky, spicy, and sometimes a little tangy depending on the brand.
Step-By-Step Instructions
This recipe is as easy as mix, marinate, and cook. Here’s how I do it:
Step 1: Make the Marinade
In a small bowl, mix together the harissa, lemon juice, olive oil, minced garlic, and all the spices.
Step 2: Marinate the Chicken
Place your boneless, skinless chicken thighs in a bowl or zip-top bag. Pour the marinade over the chicken and mix well so everything is coated.
Cover and refrigerate for at least 30 minutes, but if you’ve got time—let it sit for a few hours. Even overnight is great.
Step 3: Cook the Chicken
You’ve got options here:
- Skillet: Heat a little oil in a pan over medium heat. Cook each thigh for about 4-5 minutes per side, until nicely browned and cooked through.
- Oven: Bake at 400°F for 20–25 minutes, then broil for 3-5 minutes.
- Grill: Perfect for warm days. Grill on medium heat for about 6–7 minutes per side.
Let it rest for a few minutes before slicing so all those juices stay locked in.
Tips for Success
- Don’t skip the marinating time. Even 30 minutes makes a difference in flavor.
- Use boneless, skinless chicken thighs. They’re juicy and forgiving, especially if you’re prone to overcooking chicken (no shade!).
- Watch your heat. Harissa can burn if your pan is too hot, so medium heat is best.
- Double the batch. This chicken keeps well in the fridge and can go in wraps, on rice bowls, or chopped into salads.
Serving Suggestions
This harissa chicken is super versatile. Here are a few of my favorite ways to serve it:
- Over couscous or rice with a side of roasted veggies.
- In a warm pita with yogurt sauce and cucumbers.
- On a salad with arugula, feta, and a lemony vinaigrette.
- With sweet potato fries and a simple slaw.
- In meal prep bowls with rice, cucumbers and tomatoes.
You really can’t go wrong. It’s one of those recipes that fits whatever you’ve got in the fridge.
Frequently Asked Questions
What is harissa?
Harissa is a spicy chili paste that comes from North Africa. It’s made with roasted red peppers, chili peppers, garlic, olive oil, and spices. It’s smoky, slightly sweet, and spicy—but not too hot. You can find mild or spicy versions depending on your heat preference.
Can I use chicken breasts instead of thighs?
Totally. Just be careful not to overcook them since they’re leaner. I recommend pounding them to even thickness and reducing the cook time slightly.
How spicy is harissa chicken?
It depends on your harissa. Some brands are spicier than others. Start with 1 tablespoon if you’re unsure, then add more to taste.
Can I make this ahead?
Yep! Marinate the chicken the night before and cook it when you’re ready. Cooked chicken will last 3–4 days in the fridge.
Is harissa chicken healthy?
Absolutely! It’s packed with lean protein, healthy fats, and bold flavor without needing a bunch of sugar or heavy sauces.
Final Thoughts on This Flavor-Packed Harissa Chicken
This harissa chicken recipe is one of those meals that feels special but doesn’t take a lot of effort. It’s spicy, smoky, juicy, and seriously flavorful. Whether you’re making a quick weeknight dinner or meal prepping for the week, this recipe checks all the boxes.
If you’ve never cooked with harissa before, this is a great way to try it out. And once you do? You’ll probably find yourself putting it on everything.
Let me know if you try it! I’d love to hear how you serve yours.
Harissa Chicken Thighs
Ingredients
- 3 boneless skinless chicken thighs
- Juice of ½ lemon
- 2 tbsp harissa
- 1 tbsp minced garlic
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cumin
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Make the Marinade:
- In a bowl, mix harissa, lemon juice, olive oil, minced garlic, and all the spices.
Marinate the Chicken:
- Add chicken thighs to a bowl or zip-top bag. Pour in marinade, toss to coat, and let sit in the fridge for at least 30 minutes (or up to overnight).
Cook the Chicken:
- Skillet: Cook on medium heat for 4–5 minutes per side until fully cooked.
- Oven: Bake at 400°F for 20–25 minutes. Broil for 3–5 minutes to finish.
- Grill: Grill over medium heat for 6–7 minutes per side.
Rest and Serve:
- Let chicken rest for a few minutes before slicing. Serve with rice, couscous, in a wrap, or over salad.
