Harissa is a North African chili paste made from roasted peppers, hot chilies, and aromatic spices. It delivers bold flavor and a spicy kick to dishes.

Can I use store-bought harissa?

Yes, both homemade and quality store-bought harissa work well. Choose your preferred heat level and adjust to taste.

What chicken cuts work best?

Any cut works—whole cut-up chicken, thighs, drumsticks, or breasts. Bone-in, skin-on pieces stay especially juicy and flavorful.

How long should I marinate the chicken?

Marinate for at least 2 hours in the fridge for good flavor. Overnight marination brings even better results.

Can I bake instead of grill?

Absolutely! Bake at 400°F for 35-40 minutes, or until the chicken reaches 165°F internally.

What sides pair well with harissa chicken?

Cucumber-yogurt raita, black beans, rice, or honey-roasted carrots all complement the spicy flavors beautifully.

Spicy Harissa Grilled Chicken

Section: Satisfying Main Dishes for Every Occasion

Spicy Harissa Grilled Chicken features juicy pieces marinated in bold North African harissa paste, enriched with ingredients like lemon juice, olive oil, and fragrant spices. Grill for smoky, crispy skin or bake for an easy approach—either way, the spicy, tangy depth of harissa shines. Adjust heat by choosing your favorite harissa blend, and add yogurt or honey for a different twist. Serve garnished with fresh herbs and a squeeze of lemon alongside sides like rice or cooling yogurt sauce. Store leftovers airtight, and enjoy the vibrant flavors anytime.

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Recipe Author Maria

Updated as of Sat, 05 Jul 2025 21:14:45 GMT

A plate of chicken with a harissa sauce. | foodbymary.com

Harissa Chicken is my go-to recipe for bold flavor and effortless entertaining. The juicy marinated chicken takes on smoky North African heat, and whether you grill or bake it, the result is always a crowd-pleaser that feels special without fuss. This dish is for anyone who wants to break away from the usual chicken routine and serve up something truly memorable.

I first made this during a summer cookout and it was the talk of the evening. Now my friends request Harissa Chicken every time we light up the grill.

Ingredients

Whole chicken cut into pieces or chicken thighs or breasts: choose high-quality chicken for best juiciness and flavor
Harissa paste: homemade or store-bought look for one with rich color and a slightly chunky texture for more depth
Lemon juice: fresh for brightness and to help tenderize the chicken
Olive oil: extra virgin for richness and to bind the marinade
Chili powder or smoked paprika: Spanish paprika adds welcome smokiness
Red chili flakes: opt for the freshest you can find for extra kick
Oregano: dried or fresh for herbal balance
Nutmeg: fresh grated if possible for complexity
Salt and black pepper: taste and adjust to your preference
Optional honey or yogurt: for sweetness or creaminess I love adding a spoonful of yogurt to make the chicken extra tender
Garlic: adds punch and earthiness use plump cloves for best results
Fresh herbs like cilantro or parsley to finish: brightens the dish

Step-by-Step Instructions

Prep the Chicken:: Pat the chicken dry with paper towels then place pieces in a large bowl or resealable bag. Drying helps the marinade stick and ensures crispier skin.
Prepare the Marinade:: Blend harissa paste olive oil lemon juice chili powder paprika chili flakes oregano nutmeg salt pepper and any optional honey yogurt or garlic in a food processor or blender until smooth and slightly thick but spreadable. Adjust consistency with more oil or lemon juice if needed.
Coat the Chicken:: Rub the marinade all over the chicken making sure to get beneath the skin when possible. Massage it well so every piece is fully coated for the best flavor.
Marinate:: Cover the chicken and refrigerate for at least two hours or up to overnight. Longer marinating means deeper flavor that reaches the center of each bite.
Grill or Bake:: Grill method Oil the grates and preheat to medium heat. Place chicken skin side down and grill for about 35 to 40 minutes flipping every 5 minutes to prevent burning. Look for deeply caramelized skin and an internal temperature of 165 Fahrenheit. Bake method Arrange chicken pieces skin side up on a wire rack over a baking sheet. Bake at 400 Fahrenheit for 35 to 40 minutes until browning and cooked through.
Serve:: Arrange chicken on a platter and sprinkle with fresh herbs and extra chili flakes. Add a squeeze of lemon before serving for a pop of brightness.

My favorite thing about this recipe is how the homemade harissa turns even ordinary chicken into something exceptional. Last family party my niece licked the last bit of sauce off her plate and asked for seconds.

Storage Tips

Store cooled leftover chicken in an airtight container in the refrigerator for up to four days. For best texture reheat in the oven at 350 degrees Fahrenheit for ten to fifteen minutes to restore crispness. If you want to freeze marinated raw chicken it will keep for up to two months thaw before cooking as usual.

Ingredient Substitutions

You can use chicken breasts or drumsticks if you do not have a whole chicken. For mild heat select a milder harissa or mix with extra yogurt. If you cannot find harissa paste combine roasted red peppers with chili flakes garlic lemon juice and spices for a homemade alternative.

Serving Suggestions

Pair harissa chicken with cooling cucumber yogurt raita or a crisp salad. Roasted potatoes or spiced rice are both wonderful sides. A simple flatbread works perfectly for scooping up extra sauce.

Cultural Context

Harissa is a cherished staple throughout North Africa especially in Tunisian and Moroccan kitchens. Traditionally made with sun dried chilies and aromatic spices it was historically ground by hand and used to transform everyday ingredients. Serving harissa chicken brings a bit of this rich culinary tradition into your home.

Frequently Asked Questions

→ What is harissa?: Harissa is a North African chili paste made from roasted peppers, hot chilies, and aromatic spices. It delivers bold flavor and a spicy kick to dishes.
→ Can I use store-bought harissa?: Yes, both homemade and quality store-bought harissa work well. Choose your preferred heat level and adjust to taste.
→ What chicken cuts work best?: Any cut works—whole cut-up chicken, thighs, drumsticks, or breasts. Bone-in, skin-on pieces stay especially juicy and flavorful.
→ How long should I marinate the chicken?: Marinate for at least 2 hours in the fridge for good flavor. Overnight marination brings even better results.
→ Can I bake instead of grill?: Absolutely! Bake at 400°F for 35-40 minutes, or until the chicken reaches 165°F internally.
→ What sides pair well with harissa chicken?: Cucumber-yogurt raita, black beans, rice, or honey-roasted carrots all complement the spicy flavors beautifully.

Spicy Harissa Grilled Chicken

Chicken marinated in fiery harissa for smoky, spicy flavor—juicy from the grill or oven.

Prep Time

20 minutes

Cooking Time

40 minutes

Overall Time

60 minutes

Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: North African

Serves: 6 Serving Size (1 whole chicken, cut into pieces)

Dietary Options: Gluten-Free

What You’ll Need to Cook

→ Protein

Ingredient 01 1 whole chicken, cut into pieces (alternatively, use 1.5 kg chicken thighs or a mix of bone-in or boneless cuts, skin-on or skinless as preferred)

→ Harissa Marinade

Ingredient 02 100 g harissa paste (homemade or store-bought, adjust for desired spice level)

Ingredient 03 2 tablespoons extra virgin olive oil

Ingredient 04 2 tablespoons freshly squeezed lemon juice

Ingredient 05 1 teaspoon chili powder or smoked paprika

Ingredient 06 1 teaspoon dried oregano

Ingredient 07 0.5 teaspoon ground nutmeg

Ingredient 08 1 teaspoon salt, or to taste

Ingredient 09 0.5 teaspoon freshly ground black pepper, or to taste

Ingredient 10 1 teaspoon crushed chili flakes (optional, for extra heat)

Ingredient 11 2 cloves garlic, minced (optional)

Ingredient 12 15 g honey (optional, for sweetness)

Ingredient 13 120 g plain yogurt (optional, for a creamy and tenderizing marinade)

→ For Serving

Ingredient 14 Chopped fresh herbs (such as parsley, coriander, or mint)

Ingredient 15 Extra chili flakes

Ingredient 16 Lemon wedges

Steps to Prepare

Step 01

Pat the chicken pieces dry with kitchen paper. Place them in a large bowl or sealable plastic bag.

Step 02

In a food processor or blender, combine harissa paste, olive oil, lemon juice, chili powder or smoked paprika, oregano, nutmeg, salt, pepper, chili flakes, and, if desired, garlic, honey and yogurt. Blend until a smooth, thick marinade is formed.

Step 03

Pour the marinade over the chicken, ensuring all pieces are well coated, massaging under the skin where possible. Cover or seal and refrigerate for at least 2 hours, preferably overnight, to maximise flavour infusion.

Step 04

Preheat your grill to medium heat, or set the oven to 200°C (fan 180°C). If grilling: Oil the grates and cook the chicken for 35–40 minutes, turning every 5 minutes for even cooking and to prevent burning, until the internal temperature reaches 74°C. If baking: Arrange chicken on a lined tray and bake for 35–40 minutes or until cooked through and golden.

Step 05

Transfer the chicken to a serving plate. Garnish with chopped fresh herbs, extra chili flakes, and a squeeze of lemon juice before serving.

Extra Cooking Tips

Flipping the chicken regularly while grilling prevents charring and ensures even cooking; use a meat thermometer to confirm doneness.
The marinade can be made using harissa spice blend mixed with oil, lemon juice, and additional spices if paste is unavailable.
If desired, incorporate plain yogurt into the marinade for a tender, tangy finish, or serve the finished dish with a cooling yogurt sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 175°C oven for best skin texture.
Chicken can be frozen in marinade for convenient meal prep; thaw fully before cooking.

Must-Have Tools

Large mixing bowl or sealable plastic bag
Food processor or blender
Grill or oven
Tongs
Meat thermometer
Baking tray and parchment paper (if baking)

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains dairy if yogurt is included in the marinade or served alongside.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 370
Fats: 23 grams
Carbs: 6 grams
Proteins: 34 grams