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Quick & Easy Harissa Chicken

Harissa chicken is so easy to make and loaded with deliciously spicy North African flavor. It’s amazing that it only has 6 ingredients (plus salt + pepper).

harissa marinated and baked chicken on a plate with yogurt drizzle and fresh dill. shot from a low angle

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This is a favorite weeknight chicken dish, served with rice or roasted potatoes and a green vegetable.

What is harissa paste?

Harissa paste is a spicy North African or Middle Eastern chile paste. Versions of it can be found in the cuisines of Tunisia, Morocco, Algeria, and Libya.

Harissa recipes vary from place to place, but they all start with a base of hot red chiles. It isn’t just hot, though. It is loaded with layers of complex flavors—caraway seeds, coriander seeds, garlic, paprika, and often other ingredients like rose petals.

In North African cuisine, it adds flavor to stews, soups, sauces, dips, and spreads, or forms the base of a marinade for meat and fish. Thinned out with a bit of olive oil, it is perfect for dunking bread.

This Harissa Chicken recipe is a perfect example of how a single condiment can add intense, complex flavor to a dish.

Where can you find it?

You can find harissa sauce or harissa paste in tubes, jars, or cans in the International aisle in many supermarkets, in Middle Eastern markets, or buy harissa paste online. There are many good brands.

Trader Joe’s harissa paste is surprisingly good! (by the way, this is a link to the TJ’s paste on Amazon. I don’t recommend buying it there if you can get it from TJ’s but you can see what the jar looks like and the ingredients)

You can also make it at home using this easy recipe for harissa paste!

cooked harissa chicken on a plate with yogurt drizzle and fresh dill. Pink flowers in vases in the background. Shot from a low angle

How do you make harissa chicken?

Harissa chicken is very easy to make. I like to use boneless, skinless chicken thighs.

  1. Make a marinade by mixing harissa paste with spices and olive oil. Toss the chicken in the marinade to coat and then refrigerate it until ready to cook.
  2. Marinate for anywhere from 20 minutes to overnight. I think it turns out best when it is marinated for at least an hour, but it will be delicious even if you only have 20 minutes.
  3. After marinating, cook on a sheet pan for about 35 minutes.
  4. Drizzle with plain yogurt.
  5. Sprinkle with fresh dill.

The yogurt helps tone down the spiciness of the harissa.

The prep for this dish is super quick. It takes less than 10 minutes to make the marinade and the rest is all hands-free time, making this a perfect dish for busy weeknights. You can even marinate the chicken the night before.

What to serve with harissa chicken?

I like to serve harissa chicken with basmati rice or roasted potatoes or sweet potatoes (which you can roast on the same sheet pan alongside the chicken!) Quinoa, farro, or couscous are great sides, too.

And a crisp green salad with citrus vinaigrette is a nice, refreshing counterpart to the spicy chicken.

You can also serve it with flatbread. I sometimes serve it as part of a sort of mezze platter with homemade hummus, pita bread, and sliced cucumbers to wrap it up in.

chicken cooked in a harissa paste marinade with yogurt drizzle and fresh dill. shot from overhead
Yield: Serves 4 to 6

Harissa Chicken

Harissa Chicken

This deliciously spicy sheet pan chicken takes just a few minutes to prep. The recipe was inspired by one in Dinner: Changing the Game, by Melissa Clark.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 20 minutes


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/3 cup harissa paste
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/3 cup plain yogurt (whole-milk preferred)
  • ½ cup chopped fresh dill


  1. In a large bowl, stir together the harissa paste, olive oil, cumin, salt, and pepper together. Add the chicken and turn to coat. Marinate for at least 20 minutes or as long as overnight (refrigerate if longer than 20 minutes).
  2. Preheat the oven to 425ºF.
  3. Arrange the chicken in a single layer on a large rimmed baking sheet.
  4. Bake for about 18 minutes, flip the chicken pieces over, and
    cook for about 18 minutes longer, until the edges are charred and the chicken is cooked through.
  5. Transfer the chicken to serving plates or a large platter. Drizzle the yogurt over the chicken and sprinkle the dill on top.
  6. Serve immediately.


  1. The longer you marinate the chicken the better. You can marinate it as long as overnight.
  2. If you plan to marinate the chicken for more than 20 minutes, refrigerate it.

Nutrition Information



Serving Size


Amount Per Serving Calories 379Total Fat 25gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 167mgSodium 916mgCarbohydrates 5gFiber 2gSugar 1gProtein 35g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.


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By on May 13th, 2020

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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2 thoughts on “Quick & Easy Harissa Chicken”

  1. Everyone in the family liked this. However, I did change it a little by cutting back on the harissa and cumin and adding 1 Tbs of Molasses after tasting the marinade. It seems harissa pastes vary a lot by brand.

  2. This was delicious. We all liked it. The yogurt and dill on top was great. I thought it looked anemic and not done, as it wasn’t crispy. If I had cooked it any longer it would have dried out. Marinated for several hours. Leftovers tonight, yum.


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