Harissa Chicken – This fast harissa chicken dish is just what you need! Chicken thighs marinated with harissa chili paste, garlic, onion, and a variety of warm spices. Savory, Smokey, and spiced to perfection!
This simple chicken recipe packs a punch of flavor owing to a fast marinade of harissa paste, garlic, onions, and a few toasty spices.
This super-tasty harissa chicken is full of Smokey spices and mild heat, and it comes together quickly in a single baking pan. Simply bake boneless, skinless chicken thighs in the sauce and top with chickpeas. Serve over cooked couscous or rice for a quick weeknight supper.
This meal is a zesty and wonderfully rustic one-pan chicken dish perfumed with bright, fragrant spices and rich, earthy taste.
What Is Harissa Chicken?
This grilled harissa chicken is one of the easiest and tastiest chicken dishes we’ve ever made. We were able to take some basic chicken pieces and turn them into a genuinely praise-worthy dish using a simple harissa-inspired marinade created fast and effortlessly in a high-powered blender or food processor. If you want to increase the ante on your nightly chicken, this is the recipe for you.
What Is Harissa?
Harissa sauce, often known as harissa paste, is a North African chili paste that originated in Tunisia, Algeria and Morocco. Dry red chilies, garlic, lemon, extra virgin olive oil, and a few warm spices such as cumin, coriander, and caraway seeds are common ingredients. It’s one of our favorite pantry items of all time.
It generally has the viscosity of a paste or thick sauce and is created with a combination of dried red peppers, dried chilies, garlic, spices, and olive oil. Caraway seed and tomatoes are occasionally used in the mix.
A few teaspoons of harissa as a spice gives incredible delicious dimension to meals. It has layers of taste that are Smokey, sweet, and spicy, with a moderate heat from the chilies. Otherwise, jars of harissa may be found in most well-stocked grocery shops.
What Makes This Grilled Harissa Chicken So Delicious?
The objective of this recipe is to make a fast chicken supper that is interesting and flavorful. We’re not looking for spicy chicken, but we certainly get enough of it here.
And I love that there is so much flavor in these harissa chicken thighs that you don’t need to marinade the chicken for any length of time if you don’t have time.
You can have this grilled chicken on the table in under 15 minutes!
The Spice Base:
- Cumin: Ground cumin gives the sauce an earthy, fragrant foundation.
- Smoked paprika is produced from ground smoked paprika chili peppers. It gives the meal a tempting aspect that makes you want to take another taste.
- Harissa: For this dish, the finest prepared store-bought harissa to use is one from a jar. If you just have a tube of harissa, thin it up with a tablespoon or so of water or broth to soften the texture.
What Constitutes Harissa?
Harissa is a hot and spicy North African chili paste usually prepared from roasted red peppers, chili peppers, baklouti peppers, serrano peppers, and other hot chili peppers. It may also include garlic paste, coriander seed, saffron, rose, or caraway. Olive oil completes the picture, and citrus is frequently included. In other words, harissa paste is wonderful in every aspect and elevates everything it touches. We wanted to develop a simple harissa-inspired marinade that could be used on every night of the week, so we produced a simplified harissa-inspired sauce recipe for marinating chicken. Simply combine the following:
- Red peppers, roasted
- a lot of garlic, fresh
- Coriander and caraway
- Paprika smoked
- Olive Oil
Harissa Chicken Recipe:
One of the best things about harissa is how flexible it is, not just in its usage but also in its preparation…
Harissa can be found in the spice area of the market as a dry seasoning blend (harissa seasoning), or in a jar as a paste, previously combined with oil and a few other herbs and seasonings.
I like to buy the dry harissa seasoning blend since it allows me to either sprinkle it straight onto a cuisine as a spice or make my own paste with my own additions, depending on the sort of preparation I’m using it for—the versatility is fantastic.
I’m making a paste using my harissa seasoning mix for my harissa chicken dish here, using equal parts harissa seasoning and olive oil, with a dash of lemon zest for a sharp accent. This combination imparts great taste and scent to the skin-on and bone-in chicken thighs used in this recipe, resulting in a rich, golden-brown color and crisp skin when the thighs are seared and roasted in the pan.
How To Make Harissa Chicken?
Our delicious grilled harissa chicken dish couldn’t be easier (or faster!). The smoky, mildly spicy, creamy harissa marinade elevates simple grilled chicken to dinner party status! Here’s how you do it:
- Make the marinade with the harissa. If you’re attempting to work ahead, you may even do this a day or two ahead of time.
- Coat the chicken in the harissa marinade and let aside for at least 30 minutes, if not overnight. Save approximately 1/4 cup of the harissa sauce before tossing the chicken with the marinade, since you’ll need it later to…
- To serve with the grilled chicken, make a fast harissa mayo by combining the saved harissa sauce and some mayonnaise. YUM.
- Cook the harissa chicken on the grill! Grill over high heat until the interior temperature reaches 165°F. Then your chicken is done, and you can dig in!
Tips For Planning Ahead:
- To make things even easier, combine the harissa sauce with the chicken in your baking dish.
- Cover and refrigerate overnight or while at work, then place in the oven when ready to bake.
What To Serve With Harissa Chicken?
Serve this chicken directly out of the pan with a salad or veggie on the side. To soak up the delicious juices, serve it in shallow dishes with cooked pearl or fine couscous.
Harissa baked chicken goes well with:
- Paella rice made with short grain rice
- Rice (brown)
- piping hot flatbread
- Tzatziki Dipping Sauce for Mediterranean Style Zucchini Fritters
- Roasted Cauliflower with Zaatar and Herb Whipped Feta
- Salad with cucumbers
- Salad with Pasta from the Mediterranean
- Plan ahead of time: Toss the chicken in a roasting dish with the harissa sauce. Cover and chill for up to 24 hours before baking.
- Leftover chicken can be refrigerated for up to 5 days. Cover and reheat at 350°F for about 15 minutes. If the juices have been absorbed into the chicken, add a little extra olive oil and additional broth or water before warming.
Tips And Tricks:
- Chicken thighs for soft, juicy meat: I like to use chicken thighs for this recipe because they are inherently succulent and deeply flavored, and they provide an excellent canvas for the harissa paste rub. It’s also difficult to overcook chicken thighs since the bone-in and skin-on keep them moist and delicious even if they’re left in the oven for a little longer.
- Lemon, for brightness: I like to add a bit of lemon zest to the harissa paste rub that I make for the dish, since it emphasizes the somewhat bright flavors that harissa already has. Before baking, I like to place a small slice of fresh lemon on top of each chicken thigh.
MORE DELICIOIUS RECIPES HERE:
- 8 chicken thighs, boneless and skinless
- Kosher salt.
- 10 minced big garlic cloves
- 12 sliced red onion
- 1/2 teaspoon coriander
- 1/2 teaspoon black pepper
- 1 tablespoon smoked paprika (or 1 tsp sweet paprika)
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper, or more to taste
- 5 to 6 tbsp. homemade harissa paste
- 1 lemon, juiced
- a generous sprinkling of olive oil
Pat the chicken dry and season both sides with kosher salt.
In a mixing basin, combine the chicken, garlic, onions, spices, and harissa paste. Add a liberal drizzle of extra virgin olive oil and lemon juice.
Preheat an outdoor grill or an indoor griddle to medium-high heat (400-450 degrees Fahrenheit) and gently oil the grates. Grill for 6 to 7 minutes per side, or until the chicken is thoroughly cooked (using an instant read thermometer, the internal temperature of the chicken should read 165 degrees F at the thickest section).
Cook's Tip: Use this homemade harissa paste for the best results. Harissa may be made ahead of time and refrigerated for use with this harissa chicken, fish, meats, or even vegetables. In a pinch, store-bought harissa paste will suffice, although the flavor will vary. If using store-bought harissa, start with less of it in this recipe because it is more salty and can be more hot.
Allow the chicken to marinade in the harissa paste and spices for a few minutes if you have time. Refrigerate for 30 minutes to 2 hours, covered. If you don't have the time, simply grill the chicken as directed; it will still be wonderful.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 540Total Fat 33gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 166mgSodium 1125mgCarbohydrates 31gFiber 9gSugar 7gProtein 36g