Smoky, bold, and packed with North African flavor, this recipe for harissa chicken is just what your summer dinner routine needs. Boneless, skinless chicken breasts are marinated in harissa paste, olive oil, lemon, garlic, and warm spices, then grilled on skewers until juicy and charred. It's simple, flavorful, and ideal for summer grilling. No grill? You can broil or cook harissa chicken in your air fryer instead.
This grilled harissa chicken delivers smoky heat and bold flavor with very little effort. It's ideal for threading onto skewers and tossing on the grill, especially during warmer months. Serve it with my bright orange harissa aioli for a creamy dipping sauce. Whether it's a weeknight dinner or a relaxed summer cookout, this chicken and harissa paste combo brings serious flavor.
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Harissa Chicken Recipe Highlights
- Big flavor, minimal effort - An easy to make harissa paste marinade with big flavors.
- Customizable heat level - Use mild harissa paste or spicy harissa paste.
- Versatile for serving - Serve it with simple sides, like rice and veggies, with flatbread, or in a rice or grain bowl.
For another delicious grilled skewers recipe that's quick and easy, try these shrimp skewers with a lemon, garlic, olive oil marinade.
Chef's Tip: What Is Harissa Paste? Harissa paste is a bold, spicy condiment made from chili peppers, garlic, olive oil, and warm spices like cumin and coriander. It originated in Tunisia and is used throughout North African and Middle Eastern cuisines. Harissa adds instant depth to marinades and sauces-bringing heat, smokiness, and earthy flavor to proteins like chicken, shrimp, or lamb. It comes in mild or hot versions depending on your spice preference.
Ingredients You'll Need
- Chicken - Boneless, skinless chicken breasts hold up well on the grill and take on the marinade's flavor beautifully.
- Olive oil - Adds richness and helps carry flavor while marinating.
- Harissa paste - Brings smoky heat and depth. Use mild for balance-you can always add spice for more heat.
- Lemon juice - Brightens everything and helps tenderize the chicken.
- Garlic - Fresh cloves add a bold, unmistakable kick.
- Ground cumin - A warm, earthy base note that complements harissa.
- Ground coriander - Another earthy spice that rounds out the flavor.
- Smoked paprika - Boosts flavor with a smoky-sweet layer and deep color.
Please see the recipe card for measurements, salt and pepper.
Tools - You'll need bamboo skewers for grilling or a grill basket.
Substitutions and Variations
- Spice level - Like it hot? Use spicy harissa paste, or start with mild and stir in chili flakes, cayenne, or hot sauce to taste.
- Chicken thighs - Boneless, skinless thighs work beautifully and tend to stay juicier, especially if you're grilling.
- No grill? Use a hot stovetop grill pan, or cook under the broiler on a foil-lined baking sheet. An air fryer works too (see FAQs for tips). No matter the method, cook to 165°F, turning as needed to prevent overcooking.
Chef's tip on harissa types: Harissa brands vary a lot. Some are smoky and smooth, others chunky and rustic. I've tested a few brands and the flavor profiles vary widely. My favorite is a rose harissa with visible chile skins and dried rose petals. For reference, I've used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe's Traditional Tunisian Harissa (fiery hot). If you're new to harissa, find your favorite. Sometimes I even blend them.
How to Make Harissa Chicken
Cut the chicken into approximately 1 ½" chunks before marinating. This increases the surface area for maximum flavoring. After marinating, thread the pieces onto bamboo skewers that have been soaked in water for 30 minutes then sprayed with avocado oil for easy grilling.
- Make the marinade either whisking well by hand or in a blender.
- Add the marinade and chicken to a medium bowl. Reserve ¼ cup to glaze the chicken with after grilling (optional).
- Cover chicken in marinade and refrigerate for 6-8 hours or overnight for best flavor.
- Remove chicken from the refrigerator 1 hour ahead of grilling. Thread the meat onto skewers and grill, turning once 8-10 minutes (to 165°F).
Chef's Tip: Prevent Sticking on the Grill
Make sure your grill grates are hot, clean, and well-oiled before cooking. I also give the chicken a light spray with avocado oil to help prevent sticking-especially important with lean cuts like chicken breast.
Serving Suggestions
Pair this harissa paste chicken with sides that complement its bold, smoky flavor:
- Lemon herb rice - A zesty base that balances the heat. Stir in lemon zest and chopped herbs like parsley or mint.
- Cucumber salad - Cool, crisp, and refreshing-especially with a sprinkle of feta.
- Simple green salad - Tossed with a homemade vinaigrette for contrast and crunch.
- Grilled vegetables - Try grilled zucchini, bell peppers, eggplant, or red onion. Great on their own or layered into a rice or grain bowl.
- Orzo pasta - A neutral, satisfying side. Use traditional or gluten-free orzo, warm or chilled.
Storing and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 4 days, be sure to label and date.
Reheat: Warm gently in a skillet or microwave until heated through, or enjoy cold in salads or wraps. We use them chopped in tacos!
Freeze: You can freeze grilled harissa chicken for up to 2 months. Let it cool completely, then wrap tightly and freeze in portions. Thaw overnight in the fridge before reheating.
Recipe FAQs
That depends on the harissa you use! Mild harissa adds warmth without too much heat, while hot versions can bring serious spice. You can always adjust by adding chili flakes or hot sauce to taste to a mild harissa (which is my suggestion).
Boneless, skinless chicken breasts or thighs both work well. Thighs are juicier, while breasts stay tender when marinated properly and grilled or roasted.
Yes! Oven roast at 425°F for 20-25 minutes or air fry at 380°F for about 15 minutes, flipping halfway through. Always cook to an internal temp of 165°F.
Look for it in the international aisle at most grocery stores, or online. Brands vary widely-some are fiery hot, others milder and more complex.
Did You Make This Recipe?
If you make harissa chicken, please comment and let me know. I enjoy hearing from you and appreciate your feedback. If you loved it, please give it 5 stars! Ratings help other readers.
📖 Recipe
Grilled Harissa Chicken
Equipment
- 6 Bamboo skewers or a grill basket
Ingredients
- ¼ cup olive oil
- 3 tablespoons harissa paste mild, hot, or combo
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves chopped finely or zested
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon sea salt
- 1 ½ pounds boneless skinless chicken breast
Instructions
Make the marinade
- For the marinade, add olive oil, harissa paste, lemon juice, garlic, and spices to a blender and blend until smooth. Alternatively, whisk together in a medium bowl until smooth.
Marinate the chicken
- Cut chicken breasts into large chunks, about 1 ½" pieces. Reserve 2-3 tablespoons of the marinade to glaze the chicken after grilling. Pour the rest over the chicken and toss to coat evenly. Cover and refrigerate for 8 hours or overnight.
Bring to room temp
- Remove the chicken from the refrigerator about 1 hour before grilling to take the chill off for more even cooking. Soak the bamboo skewers for 30 minutes, then dry and coat with avocado spray.
Prep to grill
- Preheat your grill on high heat. Once hot, reduce the heat to medium. Clean and oil the grill grates well to prevent sticking. Line a quarter sheet baking tray with plastic wrap. Drain marinade from chicken and arrange chunks on the skewers. Give the chicken a quick spray of the avocado oil as well to prevent sticking.
Grill chicken
- Grill chicken skewers about 8 minutes turning once part way through to create crosshatch grill marks. Turn skewers and cook another 2-3 minutes, or until the chicken reaches 165°F. If you are using chicken thigh, grill to 175°F. Remove from the grill and brush with the reserved clean marinade for extra color and flavor. Ready to serve.
Notes
Nutrition
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Porsche Guy says
Love this marinade, very tasty and nicely different. Easy to make. Used a yogurt sauce, will try your harissa sauce next time.