Harissa Chicken

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Harissa chicken is bold, flavour-packed, and endlessly versatile. Whether you roast it whole, marinate drumsticks for the grill, or pan-fry chicken breasts for a quick weeknight dinner, my homemade harissa paste adds a depth of flavour that makes it taste like you’ve put in hours of effort, when really, the recipe couldn’t be easier.

Harissa chicken in the pan it was cooked in.

Ingredients

You don't need a lot of ingredients to make this harissa chicken. You can use shop-bought harissa but I promise you will be much happier with the recipe if you use my homemade harissa. Get all your ingredients together before you start. The exact ingredient measures are in the recipe card at the bottom of this page.

See recipe card for quantities.

Chicken thighs and/or legs
Harissa paste
Extra virgin olive oil
Lemon or lime juice
Honey
Salt and pepper

Step by step photos

Check out my step by step photos below to see how easy it is to make this harissa chicken! The exact ingredient measures and method are in the recipe card at the bottom of this page.

Marinating the chicken with salt, pepper and lemon juice.

Step 1: Place the chicken in a bowl and rub the salt and pepper along with the lemon or lime juice into it. Allow to marinate for up to 20 minutes while you prepare the second part of the marinade.

Whisking the harissa, olive oil and honey together.

Step 2: In another bowl, whisk the harissa, olive oil and honey together until nicely combined.

Rubbing the marinade right into the chicken.

Step 3: Rub this sweet and spicy marinade right into the chicken. You can marinate the chicken for up to 4 hours like this. If marinating longer, stir in 3 tbsp Greek yoghurt.

Step 4: Place the chicken in an oven proof pan or on a baking tray.

Step 5: Pre-heat your oven to 200°C/400°F and bake for about 45 minutes or until the chicken is cooked through. Be sure to baste the chicken with the pan juices a few times while cooking.

Step 6: Allow to rest for 5 minutes before serving. You are going to love this!

Variations

Creamy Harissa Chicken: Stir a spoonful of harissa into yogurt and use as a marinade—super tender and tangy. If you add yoghurt, you can marinate the chicken overnight for even better flavour.
Harissa Chicken Traybake: Toss chicken, potatoes, and vegetables with harissa marinade and roast together for an easy one-pan meal.
Grilled Harissa Chicken Skewers: Perfect for barbecues. Marinate chicken chunks, skewer with peppers and onions, then grill over direct heat.

Useful Equipment

You don’t need much, but having the right kit makes cooking easier:

Mixing bowl – for combining the marinade.
Tongs – for turning the chicken in the marinade and during cooking.
Baking tray or roasting dish – if oven-roasting.
Grill pan, barbecue, or skillet – if grilling or pan-frying.
Meat thermometer – optional, but handy to check the chicken reaches 75°C (165°F).

Serving Size (Serves 6)

This recipe is written for six portions, perfect for feeding a family or making sure there are leftovers ready for later. It can, however be easily upscaled or downscaled. Just marinate the amount of chicken you require with a good amount of the paste. My homemade harissa is not too spicy so you really can't go wrong.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Marinate Overnight: The longer you marinate, the deeper the flavour. That said, be sure to stir in 3 tbsp yoghurt if marinating longer than 4 hours. That will counter the lemon or lime juice. Citrus is a natural tenderiser but should not be left to marinate meat for longer than 4 hours without yoghurt or the chicken will turn tough.

FAQ

Can you make harissa chicken mild?

Yes. Use less harissa paste or make mild harissa paste by using fewer chillies or mild chillies.

Can you use chicken breasts instead of thighs and legs?

Yes but watch the breasts carefully as they cook. Breast meat cooks faster and can dry out if you cook it too long.

Do you have to marinate the chicken?

It is best to marinate the chicken for up to 4 hours but as few as 20 minutes will make a difference. As there is lemon juice in the marinade, I don't advise marinating for longer than 4 hours as the chicken will become rubbery.

Can you roast a whole chicken instead of chicken pieces?

Yes! Rub the harissa mixture all over a whole chicken, inside and out, and roast at 190°C (375°F) for about 1 hour 20 minutes (depending on size). If you have a meat thermometer, chicken is cooked when it reaches 74°C/165°F.

Can you cook harissa chicken in an air fryer?

Yes! Cook at 190°C (375°F) for 20–25 minutes, flipping halfway. Perfect for crispy skin.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Yield: 6

This easy harissa chicken is best prepared with homemade harissa. If using a shop-bought harissa paste, you might need to add minced garlic to the marinade. My homemade harissa paste has plenty of garlic. If time permits, let the chicken marinate for up to 4 hours.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

1.5kg (3 lbs) chicken thighs and/or legs
3 tbsp lemon or lime juice
70ml (1/4 cup) extra virgin olive oil
4 to 6 tbsp harissa paste
70ml (1/4 cup) honey
Salt and pepper to taste

Instructions

Place the chicken in a bowl and rub the salt and pepper along with the lemon or lime juice into it. Allow to marinate for up to 20 minutes while you prepare the second part of the marinade.
In another bowl, whisk the harissa, olive oil and honey together until nicely combined.
Rub this sweet and spicy marinade right into the chicken. You can marinate the chicken for up to 4 hours like this. If marinating longer, stir in 3 tbsp Greek yoghurt.
Place the chicken in an oven proof pan or on a baking tray.
Pre-heat your oven to 200°C/400°F and bake for about 45 minutes or until the chicken is cooked through. Be sure to baste the chicken with the pan juices a few times while cooking.
Allow to rest for 5 minutes before serving. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 710Total Fat: 47gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 320mgSodium: 621mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 59g