Delish Harissa Chicken Recipes

This is my go-to harissa chicken: saucy, smoky, a little spicy in that warm-back-of-the-throat way, and scandalously easy. We’re talking juicy chicken tossed in a harissa-honey-lemon situation that caramelizes in the oven and makes the kitchen smell like you know what you’re doing. It’s weeknight-friendly but still feels big and bold—like, “Yes, I meant to make it this flavorful.”

My family calls this “red chicken,” and there is absolutely a fight for the crispiest edge pieces every single time. One time I tried to save a few thighs for lunches, and my husband quietly made a midnight snack plate with the leftovers while watching reruns. The kids will eat it stuffed in pita with cucumbers and too much yogurt. It’s become one of those dinners I can do with my eyes closed—harissa paste open on the counter, onions on the sheet pan, chickpeas tossed in to drink up the sauce. Done.

How to Make It

Grab about 2 to 2 1/2 pounds of boneless, skinless chicken thighs. In a big bowl, whisk 3 tablespoons harissa paste with 2 tablespoons olive oil, 1 tablespoon honey, the zest and juice of 1 lemon, 3 grated garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and a few grinds of pepper. If your harissa is super spicy, start with 2 tablespoons and add more after a taste.

Toss the chicken in there—use your hands, it’s messy but it works. If you’ve got time, let it hang out for 15 to 30 minutes on the counter (or overnight in the fridge if you’re planning ahead). No time? Straight to the pan still tastes great.

Line a sheet pan for easier cleanup. Cut a red onion into wedges and drain a can of chickpeas. Slick both with a spoonful of the marinade so they get in on the flavor and scatter them around the pan. Lay the chicken on top. Don’t pile it or it’ll steam—give it a little breathing room.

Roast at 425°F for about 25 to 30 minutes, until the thighs hit 175°F and the edges look a little charry and irresistible. If you want extra caramelization, broil for 2 to 3 minutes at the end—watch it like a hawk.

I usually stir together a quick bowl sauce while it cooks: 1/2 cup plain Greek yogurt, a squeeze of lemon, pinch of salt, and a glug of olive oil. Drizzle that over everything when it comes out, shower with fresh herbs (parsley or cilantro), and try not to burn your mouth because you will want to dive in immediately.

✔Ingredient Notes

– Harissa paste: Brands vary! Some are smoky and mild, some are fiery. Taste yours—add honey or yogurt to chill it out, or more paste if you want heat.
– Chicken thighs: Thighs stay juicy and forgiving. Breasts work too—just roast a little less so they don’t dry out.
– Lemon: Zest + juice equals brightness. If it tastes flat, it probably wants more acid or salt, not more heat.
– Honey: Helps with caramelized edges. Maple syrup steps in fine; sugar works in a pinch, just dissolve it well.
– Greek yogurt: Cooling drizzle on top. Skip it if dairy-free or swap with tahini + lemon for a nutty vibe.
– Olive oil: Loosens the paste and carries flavor. Don’t drown it—harissa already has oil.
– Garlic: Fresh is best. Jarred can go bitter at high heat; keep it in the marinade, not sprinkled on top.
– Cumin + smoked paprika: Warmth and smoky depth. If you overdo the paprika, it can taste dusty—just a half teaspoon is plenty.
– Red onion + chickpeas: Optional but highly recommended. They soak up the drippings and turn snackable.

✔Recipe Steps

1. Preheat oven to 425°F and line a large sheet pan.
2. Whisk harissa, olive oil, honey, lemon zest/juice, garlic, cumin, smoked paprika, salt, and pepper in a bowl.
3. Toss chicken in the marinade; rest 15–30 minutes (or skip if rushing).
4. Toss onion wedges and drained chickpeas with a spoonful of marinade and spread on the pan.
5. Arrange chicken on top and roast 25–30 minutes until edges caramelize and internal temp hits about 175°F.
6. Optional: Broil 2–3 minutes for extra char; rest 5 minutes, then serve with yogurt and herbs.

What to Serve It With

– Fluffy couscous or lemony rice
– Warm pitas or naan for scooping
– Crisp cucumber-tomato salad with lots of herbs
– Roasted carrots or cauliflower tossed with lemon
– Garlicky yogurt, quick pickled onions, or a drizzle of tahini

✔Tips & Mistakes

– Don’t crowd the pan. Space = crispy bits. Overlap = steamy, sad chicken.
– Taste your harissa first. Adjust honey and lemon based on how spicy/salty it is.
– Salt matters. If it tastes “meh,” add a pinch of salt and a squeeze of lemon before adding more spice.
– Line the pan. The sauce caramelizes and it’s clingy—foil or parchment saves you.
– Rest the chicken. Five minutes keeps it juicy and lets those tasty juices settle.
– Different cuts, different times. Breasts cook faster; bone-in thighs need a few more minutes.

✔Storage Tips

Fridge: Slide leftovers into an airtight container for up to 4 days. Cold straight from the fridge? Weirdly delicious in a pita with crunchy lettuce. No judgment—breakfast harissa chicken is a thing here.
Freezer: Up to 3 months. Thaw overnight in the fridge.
Reheat: 350°F oven for 8–10 minutes or air fryer at 350°F for 5–7. Microwaves work; splash of water and a cover keeps it from drying out.

✔Variations and Substitutions

– Chicken breasts: Use equal weight; roast 18–22 minutes. Pull at 160°F; carryover heat finishes it.
– Bone-in thighs: Add 5–10 minutes. Gorgeous crispy edges.
– Grill it: Medium-high heat, 5–7 minutes per side. Baste with extra marinade (that never touched raw chicken).
– Air fryer: 400°F for 14–18 minutes, flipping halfway.
– Veg swap: Cauliflower or canned chickpeas only—toss with the marinade and roast till charry. Tofu works, but press it first.
– Sweeteners: Honey ↔ maple syrup ↔ brown sugar (use 2–3 teaspoons sugar and whisk till dissolved).
– Extra depth: A spoon of tomato paste or a splash of soy sauce or tamari (gluten-free) adds umami.
– Dairy-free drizzle: Tahini + lemon + warm water + pinch of salt until pourable.

Frequently Asked Questions

Delish Harissa Chicken Recipes

Smoky, spicy, and a little sweet, these oven-roasted harissa chicken thighs deliver big North African flavor with minimal effort. Perfect for weeknights and meal prep.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound chicken thighs boneless, skinless
• ▢ 0.25 cup harissa paste mild or spicy
• ▢ 2 tablespoon olive oil
• ▢ 2 tablespoon lemon juice fresh
• ▢ 3 clove garlic minced
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.5 cup plain Greek yogurt for serving
• ▢ 0.25 cup fresh cilantro chopped, for serving

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top for better browning.
• In a large bowl, whisk together harissa paste, olive oil, lemon juice, garlic, honey, cumin, smoked paprika, salt, and pepper.
• Add chicken thighs and toss until evenly coated. Let marinate at room temperature for 10 to 15 minutes.
• Arrange chicken on the prepared rack, spacing pieces so they roast rather than steam.
• Roast for 25 to 30 minutes, until the thickest piece reaches 165°F. For extra char, broil for 2 to 3 minutes at the end.
• Rest 5 minutes. Serve with a spoonful of Greek yogurt and a shower of chopped cilantro.

Notes

For meal prep, slice cooled chicken and refrigerate up to 4 days. Great with rice, couscous, or roasted vegetables. Adjust harissa to your preferred heat level.