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harissa chicken thighs plated

Harissa Chicken Thighs

This bold and flavorful harissa chicken recipe uses a spicy, smoky marinade made with pantry staples. It’s quick, affordable, and perfect for weeknight dinners or meal prep. Great on the grill, stovetop, or in the oven.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine North African
Servings 2 servings

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.