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Harissa chicken tikka masala served in a blue and white bowl.
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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.
Course Main Dish Recipes
Cuisine African
Keyword harissa chicken, harissa paste
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Calories 379kcal
Author Robin Donovan

Ingredients

  • 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

Instructions

  • 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).
  • Preheat the oven to 425ºF.
  • Arrange the chicken in a single layer on a large rimmed baking sheet.
  • Bake for about 15 minutes, flip the chicken pieces over, and
    cook for about 15 minutes longer, until the edges are charred and the chicken is cooked through.
  • Transfer the chicken to serving plates or a large platter. Drizzle the yogurt over the chicken and sprinkle the dill on top.
  • Serve immediately.

Notes

  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.
  3. You can use boneless skinless chicken thighs or boneless skinless chicken breasts in this recipe. You can even use bone-in chicken thighs or chicken breasts, if you like, but you may need to adjust the cooking time.

Nutrition

Serving: 1 | Calories: 379kcal | Carbohydrates: 5g | Protein: 35g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Cholesterol: 167mg | Sodium: 916mg | Fiber: 2g | Sugar: 1g