Harissa Chicken Recipe

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5 from 2 votes

This harissa chicken recipe is coated in a flavorful marinade for a delightfully savory and smoky weeknight meal!

Prep Time5

Cook Time20

Marinade Time30

Total Time55

Course: Dinner

Cuisine: North African

Servings: people

Calories: 465kcal

Author: Becky Hardin

Ingredients

6 boneless, skinless chicken thighs *
4 tablespoons harissa sauce plus more for serving**
1 teaspoon ground cumin
½ teaspoon kosher salt divided
½ teaspoon ground black pepper
½ lemon juiced
3 tablespoons olive oil divided
½ white onion sliced
8 cloves garlic smashed

For Serving (Optional):

Lemon wedges
Fresh parsley

Instructions

Add the chicken thighs to a Ziplock bag with the harissa, cumin, salt, pepper, lemon juice, and 1½ tablespoons of olive oil. Use your hands to rub the mixture evenly into the chicken. Let marinate for 30-60 minutes, if time allows.
6 boneless, skinless chicken thighs, 4 tablespoons harissa sauce, 1 teaspoon ground cumin, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ lemon, 3 tablespoons olive oil
Add the remaining olive oil to a large skillet set over medium heat and cook the chicken for 7-8 minutes per side. Once cooked through to 165°F, remove from the pan and set aside.
Add the onion and garlic to the pan and cook until translucent and fragrant, about 5-7 minutes.
½ white onion, 8 cloves garlic
Add the chicken back to the pan, warm everything through, and serve with lemon wedges and more harissa sauce, garnished with parsley.
Lemon wedges, Fresh parsley

Video

Notes

*This marinade works great on leg quarters, drumsticks, or any cut you prefer too!

**Harissa sauce is usually available in the International aisle or condiment aisle of most grocery stores or on Amazon. Mina is a popular brand. Harissa is relatively mild, but you may also be able to find a hotter variety if you like more spice.

Storage: Store harissa chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition