Easy Harissa Chicken recipe for tender grilled chicken thighs full of smoky and spicy chile flavors, with a homemade Harissa paste marinade.
From Peri-Peri Chicken, to Spicy Honey Lime Chicken, no matter where you go in the world, you’ll find a well loved spicy Chicken Dish.
Why You’ll Love Harissa Chicken?
- The flavorful sauce made with warm spices, smoky chiles, and fresh aromatics create an incredible depth of flavor.
- Chicken thighs stay tender through the cooking process whether on the grill or pan.
Sabrina’s Harissa Chicken Recipe
If you are looking for a new recipe to grill, and you love spicy foods, Harissa Chicken will fit the bill. This North African dish has a sauce is full of complex flavors, and pairs wonderfully with the chicken thighs. Although be warned, this is a spicy dish, so check out the Chef’s Note on ways to bring down the spice level. However, if you can handle the heat, a simple Raita yogurt sauce and Roasted Potatoes are all you need. Finally, I’ve also included two alternative cooking methods below the recipe card.
Recipe Card
Ingredients
Harissa:
- 3 dried chiles de árbol
- 3 dried guajillo chiles
- 3 dried ancho chile
- 4 cups water
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 3 cloves garlic , minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup olive oil
Chicken:
- 5 chicken thighs , boneless skinless
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic , minced
- 2 tablespoons lemon juice
- 1/3 cup cilantro , minced
Instructions
Harissa:
- Break open the peppers and remove the seeds.
- To a large pot add the water, chiles de arbol, guajillo chiles and ancho chiles.
- Bring to a simmer, cook for 1 minute, then turn off the heat and let the chiles sit for 20 minutes.
- Add the chiles to a food processor and process until smooth.
- Press the mixture through a fine sieve to remove any remaining skin.
- Rinse out the food processor then add the mixture back in.
- In a small skillet add 2 tablespoons olive oil on medium heat.
- Add in the tomato paste and stir well, cooking until warm and the colors start to darken.
- Add in the cumin, coriander, paprika and cayenne pepper, whisk to combine and cook for 30 seconds.
- Add the mixture to the food processor with the chiles.
- Add in the salt, garlic, lemon juice and vinegar.
- Pulse the mixture together while pouring in the olive oil in a slow stream.
- Place into covered container and refrigerate if not using immediately.
Chicken:
- To a large bowl add the chicken thighs.
- Season with salt and pepper.
- Add the garlic and lemon juice along with ¼ cup harissa paste.
- Toss well to combine.
- Cover and refrigerate overnight.
- Heat a grill pan on high heat.
- Grill the chicken for 5-7 minutes on each side.
- Sprinkle minced cilantro on top of chicken.
- Serve with potato wedges, a cup of harissa on the side and lemon wedges.
Nutrition
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Chef’s Note
The spice levels in this paste come from the blend of three kinds of dried chiles. Ancho chiles are the mildest, guajillo chiles are medium, and chile de arbol are potently hot. To make this less spicy, start by reducing or eliminating the chile de arbol, and then increasing or decreasing the other dried peppers to taste.
Table of contents
Can this be made ahead of time?
The paste can be made in advance and stored in the refrigerator for up to a month, or frozen for about 3 months. Store in a jar with a lid, and top with a thin layer of olive oil to keep the spices fresh. It will keep around 3-4 weeks in the fridge. Also, add a bit more oil as you use it to keep the protective barrier.
How to Store
- Store: Discard any paste that was used to marinate the raw chicken. Leftover chicken will keep in the fridge for up to 3 days in an airtight container. Refrigerate Harissa paste in an airtight container with olive oil on top for up to 1 month.
- Store: To reheat, preheat oven to 400 degrees and place the chicken on a baking sheet. Bake for 10-15 minutes, or until heated through.
- Freeze: Freeze the chicken and paste separately in freezer-safe container for up to 3 months each. Thaw in the refrigerator overnight before reheating chicken or using paste.
Alternative Cooking Methods
Skillet Harissa Chicken
- Marinate the chicken pieces as usual.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil.
- Add the marinated chicken and cook for 5-7 minutes on each side, or until cooked through and the internal temperature reaches 165 degrees.
Baked Harissa Chicken
- Marinate the chicken as usual.
- Preheat oven to 425 degrees, and line a baking sheet with aluminum foil.
- Place the pieces on the baking pan without touching.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees with a meat thermometer.
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