I love experimenting with bold flavors in my kitchen, and this Harissa Chicken recipe is a favorite. I marinated tender, bone-in chicken thighs in harissa paste, garlic, lemon zest, cumin, and smoked paprika to craft a spicy yet balanced version of African Chicken that leaves you craving more.

Jump to Recipe

I’ve always been fascinated with dishes that pack a punch and Harissa Chicken is one of those recipes that never disappoints. I love using bone-in, skin-on chicken thighs because they absorb flavors so well, and when they’re marinated in a mixture of robust harissa paste, olive oil, minced garlic, and the zesty tang from lemon zest and juice, you’re in for something special.

I add a touch of ground cumin and smoked paprika along with just the right amount of salt and black pepper to bring depth and warmth to the dish. The whole experience reminded me of the rich flavors in African cooking and even a hint of Nigerian food, making it a uniquely spicy meal that the whole family can enjoy—even if some prefer milder heat levels.

Topped with a sprinkle of fresh cilantro, this dish is just waiting to become a new favorite on your table.

Why I Like this Recipe

I like this recipe because the marinade really packs a punch with that mix of harissa, citrus, and spices that makes every bite exciting. Also, I love how easy it is to whip up even on busy days, which makes it perfect for a quick dinner. The crispy skin is another thing I enjoy since it adds a nice crunchy texture that contrasts with the juicy meat. And lastly, I appreciate that I can adjust the heat to suit my taste, making it a flexible dish that I can share with friends or family without worrying about it being too spicy.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: They provide solid protein and juiciness while addin rich flavor.
Harissa paste: Brings a bold spicy kick with a tangy, smoky touch.
Olive oil: A healthy fat that gives shine and helps blend all the flavors evenly.
Lemon: Its zest and juice offer a bright, sour note and vitamin c boost.
Garlic: Adds aromatic depth and may help with overall health while giving spice.
Ground cumin: Gives a warm, nutty depth that perfectly balances the spice.
Salt and pepper: Season perfectly to bring out every flavor in the dish.
Cilantro: A fresh garnish that adds a bright, herby accent and colour.

Ingredient Quantities

6 bone-in, skin-on chicken thighs

2 tablespoons harissa paste (you can adjust this if you want less or more heat)

2 tablespoons olive oil

4 garlic cloves, minced

Zest and juice of 1 lemon

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt, to taste

Black pepper, to taste

Fresh cilantro, chopped (for garnish, if you like)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 425°F and lightly grease a baking tray.

2. In a large bowl, mix together the harissa paste, olive oil, minced garlic, lemon zest and juice, ground cumin, smoked paprika, salt and pepper.

3. Pat the chicken thighs dry then add them to the bowl, making sure you coat them really well with the marinade.

4. Let the chicken marinate for at least 20 minutes if you have time, otherwise its okay to bake them right away.

5. Arrange the chicken thighs on the prepared tray skin side up so that they can get nice and crispy.

6. Bake in the preheated oven for about 35-40 minutes until the skin is crispy and the chicken is cooked through.

7. Check that the chicken is done by poking in the thickest part and making sure the juices run clear.

8. Remove from the oven and let it rest for a few minutes before serving.

9. Garnish with freshly chopped cilantro if you like and serve with your favorite side dish.

Equipment Needed

1. Oven – preheat it to 425°F
2. Baking tray – lightly grease before use
3. Large mixing bowl – for combining the marinade ingredients
4. Measuring spoons – to measure harissa paste, olive oil, and spices
5. Spatula – to mix the marinade thoroughly
6. Cutting board and knife – for mincing garlic and chopping cilantro
7. Tongs – to handle and coat the chicken evenly
8. Optional meat thermometer – to check if the chicken is fully cooked

FAQ

Can I use other chicken parts? Yes, you can use chicken breasts or drumsticks but ya might need to adjust the cooking time a bit for them to be fully cooked.

How spicy is this dish? The heat really depends on how much harissa you add so if you're not a huge fan of spice, cut back a little bit or add more if you like heat.

What sides work well with Harissa Chicken? It goes great with simple sides like rice, couscous or even roasted vegetables to help balance out the flavors.

Can I marinate the chicken overnight? Definitely, letting it sit overnight can really enhance the flavors and make the meat more tender.

How do I know when the chicken is done? I usually check that the juices run clear and if you can, use a meat thermometer to see that it's reached 165°F in the thickest part.

Harissa Chicken Recipe Substitutions and Variations

If you can’t get bone-in, skin-on chicken thighs, you can use boneless thighs or even chicken breasts even though they might be a bit less juicy.
If you don’t have harissa paste or want a different twist, try using chipotle paste or mix red chili flakes with a bit of tomato paste for a smoky kick.
If you’re out of a lemon, using lime zest and juice works pretty well though the flavor will be slightly different.
If you aren’t a big fan of cilantro, fresh parsley is a decent substitute even though it doesn’t pack exactly the same punch.

Pro Tips

1. If you can, let the chicken marinate longer than 20 minutes – a few hours works best to really get those flavors into the meat. It might even make the chicken a bit more tender.
2. Try using a baking rack on your tray if you have one. This way the heat surrounds the chicken more evenly and your skin gets extra crispy.
3. Adjust the harissa paste to your taste. If you’re not super into heat, use a bit less or mix it with something milder so the dish still has a kick without burning your taste buds.
4. After the chicken is done, let it rest for a few minutes. It may sound unnecessary but this step helps keep the juices locked inside, making every bite more flavorful.