Chicken Harissa

Whenever I think of the dish Chicken Harissa, it brings back memories of summer evenings spent with family and friends around the grill. The air is filled with a tantalizing aroma of spices and marinated chicken sizzling away, making it impossible to resist. I remember the first time I tried this spicy, flavorful dish at a local restaurant. The robust flavors of the harissa, combined with the tender chicken, made it a memorable experience. I decided to recreate that moment at home, and now Chicken Harissa has become a staple in my kitchen. Whether it’s a casual weeknight dinner or a festive gathering, this dish never fails to impress. With its vibrant colors and bold flavors, it truly is a celebration on a plate!

Chicken Harissa Shopping List

Cooking with quality ingredients is essential in making Chicken Harissa shine. Each ingredient plays a vital role in achieving the vibrant flavors that define this dish. The harmony of spices, fresh herbs, and tender chicken creates a delightful experience that you won’t forget.

• 2-3 pounds boneless skinless chicken thighs, pounded to an even thickness – These are perfect for marinating, ensuring every bite is juicy and full of flavor.
• 10 garlic cloves, minced – Fresh garlic enhances the aroma and adds depth to the marinade.
• 2 tablespoons harissa paste – This spicy paste is the star ingredient, bringing heat and excitement to the dish.
• 1/4 cup extra virgin olive oil – This adds richness to the marinade and helps to lock in moisture during cooking.
• 2 tablespoons lemon juice – Fresh lemon juice brightens the flavors and adds a refreshing tang.
• 1 tablespoon balsamic vinegar – A touch of sweetness that balances the heat of the harissa.
• 1 tablespoon each ground cumin, ground coriander – These spices provide warmth and complexity.
• 2 teaspoons each smoked paprika, ground cardamom, salt – Each adds a unique flavor profile and enhances the overall taste.
• 1 teaspoon each onion powder, pepper – A good seasoning foundation for the marinade.
• 1/4 teaspoon ground cinnamon – A hint of sweetness to complement the spices.
• 1 cup Greek yogurt – This serves as the base for the sauce, adding creaminess.
• 1/3 cup packed cilantro – Fresh herbs brighten the dish and add flavor.
• 1/3 cup packed parsley – Like cilantro, it adds freshness and a vibrant color.
• 2 cloves garlic, peeled – For the sauce, providing a smooth garlic flavor.
• 2 tablespoons lemon juice – For the sauce, to balance out the creaminess.
• 1/2 teaspoon each ground cumin, salt – These continue the seasoning for the sauce.
• 1/4 teaspoon pepper – To finish off the sauce.

How to Assemble Chicken Harissa

Making Chicken Harissa is a delightful experience that fills your kitchen with amazing aromas. It’s a straightforward process, and soon enough, you’ll have a beautiful dish to serve. Let’s dive into those steps to create this flavorful masterpiece.

1. Start by whisking together all of the marinade ingredients in a large bowl or a freezer-sized plastic bag. This includes the harissa paste, olive oil, lemon juice, balsamic vinegar, ground cumin, ground coriander, smoked paprika, ground cardamom, salt, onion powder, pepper, and ground cinnamon. Make sure everything is well combined to coat the chicken evenly.
2. Next, take your boneless skinless chicken thighs and add them to the marinade. Turn the chicken to coat it thoroughly. Seal the bag or cover the bowl and marinate in the refrigerator for at least four hours, or up to twenty-four hours for maximum flavor. This step is crucial as it allows the spices to infuse into the meat.
3. When you’re ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for twenty to thirty minutes. This helps the chicken cook more evenly.
4. While the chicken is resting, prepare the yogurt sauce. In a blender, combine the Greek yogurt, cilantro, parsley, peeled garlic, and lemon juice. Blend until the herbs are finely chopped. If you prefer a thicker sauce, you can stir in some extra Greek yogurt after blending.
5. Once blended, cover the sauce and chill it in the refrigerator until it’s time to serve. This will allow the flavors to meld beautifully.
6. Now, preheat your grill to medium heat, around 400 to 450 degrees Fahrenheit. Grease the grates to prevent sticking. Grill the marinated chicken, covered, for about five to seven minutes on each side, or until it reaches an internal temperature of 170 degrees Fahrenheit. Use an instant-read thermometer for accuracy.
7. After grilling, transfer the chicken to a cutting board and let it rest for five minutes. This step is important as it allows the juices to redistribute, ensuring a juicy bite.
8. If you don’t have a grill, you can heat a tablespoon of vegetable oil in a cast-iron skillet or grill pan over medium-high heat. Working in batches, add the marinated chicken in a single layer. Cook for four to five minutes per side, covering the pan to keep moisture in. Continue cooking until the chicken reaches 170 degrees Fahrenheit.
9. Alternatively, you can also bake the chicken. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray it with cooking spray. Place the marinated chicken on the baking sheet, ensuring they aren’t touching. Bake for twenty to twenty-five minutes or until the internal temperature reaches 175 degrees Fahrenheit.
10. Once cooked, transfer the chicken to a cutting board and let it rest for another five minutes before slicing. This will ensure every slice is juicy and tender.

Pro Tips and Tweaks

To elevate your Chicken Harissa experience, here are some pro tips and tweaks that I’ve learned over the years:

• Storage: Store leftover Chicken Harissa in an airtight container in the fridge for up to three days. It makes for a quick and tasty lunch!
• Freezing: You can freeze marinated chicken for up to three months. Just thaw it in the fridge overnight before cooking.
• Pairing: Serve Chicken Harissa with a light salad, grilled vegetables, or couscous to balance the richness of the dish.
• Adjust the Spice: If you prefer a milder flavor, reduce the amount of harissa paste or add extra yogurt to the marinade.
• Garnishing: Top your chicken with additional fresh herbs or a squeeze of lemon for a pop of freshness just before serving.

What Complements This Chicken Harissa

• Light Salad: A refreshing salad with mixed greens, cucumber, and a lemon vinaigrette pairs beautifully with Chicken Harissa.
• Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus grilled alongside the chicken enhance the meal.
• Couscous: Fluffy couscous soaked in broth makes a great side dish, soaking up the flavors from the chicken.
• Occasions: Perfect for summer barbecues, family gatherings, or even a cozy dinner at home, Chicken Harissa is versatile enough for any occasion.
• Storage Tips: Leftover chicken can be stored in an airtight container in the fridge for three days, making it a great meal prep option.

FAQ

Conclusion

Chicken Harissa is a dish that celebrates bold flavors and vibrant colors, making it a standout on any table. Its combination of spices and the juicy chicken creates a memorable meal that everyone will love. I encourage you to give this recipe a try and experience the wonderful flavors for yourself. Whether it’s a casual dinner or a special occasion, Chicken Harissa is sure to impress and delight!

Chicken Harissa

The ultimate comfort food, Chicken Harissa is a spicy, flavorful dish that’s perfect for any occasion. With tender chicken marinated in a vibrant harissa sauce and served with a cooling yogurt sauce, it's an easy weeknight dinner that will satisfy your cravings. Try it tonight!

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: North African

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 pounds boneless skinless chicken thighs pounded to an even thickness
• 10 cloves garlic minced
• 2 tablespoons harissa paste
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon ground cumin EACH
• 1 tablespoon ground coriander EACH
• 2 teaspoons smoked paprika EACH
• 2 teaspoons ground cardamom EACH
• 2 teaspoons salt EACH
• 1 teaspoon onion powder EACH
• 1 teaspoon pepper EACH
• 1/4 teaspoon ground cinnamon
• 1 cup Greek yogurt
• 1/3 cup cilantro packed
• 1/3 cup parsley packed
• 2 cloves garlic peeled
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin EACH
• 1/4 teaspoon pepper

Equipment

• Blender
• Baking Sheet
• Wooden Spoon
• Peeler
• Skillet
• Frying Pan
• Chef's Knife
• Whisk

Method

 

1. Start by whisking together all of the marinade ingredients in a large bowl or a freezer-sized plastic bag. This includes the harissa paste, olive oil, lemon juice, balsamic vinegar, ground cumin, ground coriander, smoked paprika, ground cardamom, salt, onion powder, pepper, and ground cinnamon. Make sure everything is well combined to coat the chicken evenly.
2. Next, take your boneless skinless chicken thighs and add them to the marinade. Turn the chicken to coat it thoroughly. Seal the bag or cover the bowl and marinate in the refrigerator for at least four hours, or up to twenty-four hours for maximum flavor. This step is crucial as it allows the spices to infuse into the meat.
3. When you’re ready to cook, remove the chicken from the refrigerator, and let it sit at room temperature for twenty to thirty minutes. This helps the chicken cook more evenly.
4. While the chicken is resting, prepare the yogurt sauce. In a blender, combine the Greek yogurt, cilantro, parsley, peeled garlic, and lemon juice. Blend until the herbs are finely chopped. If you prefer a thicker sauce, you can stir in some extra Greek yogurt after blending.
5. Once blended, cover the sauce and chill it in the refrigerator until it’s time to serve. This will allow the flavors to meld beautifully.
6. Now, preheat your grill to medium heat, around 400 to 450 degrees Fahrenheit. Grease the grates to prevent sticking. Grill the marinated chicken, covered, for about five to seven minutes on each side, or until it reaches an internal temperature of 170 degrees Fahrenheit. Use an instant-read thermometer for accuracy.
7. After grilling, transfer the chicken to a cutting board and let it rest for five minutes. This step is important as it allows the juices to redistribute, ensuring a juicy bite.
8. If you don’t have a grill, you can heat a tablespoon of vegetable oil in a cast-iron skillet or grill pan over medium-high heat. Working in batches, add the marinated chicken in a single layer. Cook for four to five minutes per side, covering the pan to keep moisture in. Continue cooking until the chicken reaches 170 degrees Fahrenheit.
9. Alternatively, you can also bake the chicken. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray it with cooking spray. Place the marinated chicken on the baking sheet, ensuring they aren’t touching. Bake for twenty to twenty-five minutes or until the internal temperature reaches 175 degrees Fahrenheit.
10. Once cooked, transfer the chicken to a cutting board and let it rest for another five minutes before slicing. This will ensure every slice is juicy and tender.

Notes

• Storage: Store leftover Chicken Harissa in an airtight container in the fridge for up to three days. It makes for a quick and tasty lunch!
• Freezing: You can freeze marinated chicken for up to three months. Just thaw it in the fridge overnight before cooking.
• Pairing: Serve Chicken Harissa with a light salad, grilled vegetables, or couscous to balance the richness of the dish.
• Adjust the Spice: If you prefer a milder flavor, reduce the amount of harissa paste or add extra yogurt to the marinade.
• Garnishing: Top your chicken with additional fresh herbs or a squeeze of lemon for a pop of freshness just before serving.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.