Harissa chicken with a smoky-sweet marinade cooks in 10 minutes and is served with a cool, creamy cilantro yogurt sauce.
I’ve tested this harissa chicken with both breasts and thighs, and boneless thighs are the clear winner here. They stay juicy on the grill, cook fast, and really soak up the sweet-spicy harissa marinade without drying out. The combination of harissa, honey, garlic, lemon, and Greek yogurt gives the chicken a bold, balanced flavor, and the cool cilantro yogurt sauce makes every bite even better.
Table of contents
What is Harissa Chicken?
Harissa is a North African red chile paste made from peppers, garlic, olive oil, and warm spices. Harissa chicken is chicken marinated or cooked with harissa for a bold, smoky flavor, often with sweet or cooling ingredients to balance the heat.
Look for harissa paste in the international aisle, Middle Eastern section, condiment section, or near other jarred sauces and pastes at most larger grocery stores.
Why This Harissa Chicken Works
This harissa chicken stands out from simpler versions thanks to a few smart additions. Honey helps the chicken caramelize beautifully, Greek yogurt keeps the marinade rich and the meat tender, and the cool cilantro yogurt sauce balances the smoky heat with a fresh, creamy finish.
Ingredients
Chicken thighs are the best choice here because they stay juicy, flavorful, and tender even over high heat. Boneless skinless thighs also absorb the marinade well and are a little more forgiving on the grill.
Harissa paste is the ingredient that gives this recipe its signature smoky, spicy depth. Since store-bought harissa brands vary widely in heat and saltiness, it’s smart to start with a milder brand if you’re unsure, then adjust the next time to suit your taste.
Honey adds a touch of sweetness that balances the harissa’s heat and helps the chicken caramelize beautifully as it cooks. That little bit of sweetness is one of the things that makes this version stand out from more straightforward harissa chicken recipes.
Greek yogurt is important in both the marinade and the sauce. In the marinade, it helps tenderize the chicken and softens the sharper edges of the harissa for a more rounded flavor. In the sauce, it adds a cool, creamy contrast that works especially well with the smoky, spicy chicken.
Substitutions
A few simple swaps make it easy to tailor this harissa chicken recipe to your tastes.
- Chicken breasts for thighs: Totally fine, but reduce the cooking time as needed to keep the chicken juicy.
- Cilantro vs. parsley: If you are not a cilantro fan, flat-leaf parsley makes a good fresh substitute in the yogurt sauce.
- Greek yogurt vs. plain yogurt: Greek yogurt gives the sauce and marinade a thicker, creamier texture, but plain yogurt can work in a pinch. The sauce may just be a little looser.
- Mild vs. spicy harissa: Either works here, so choose based on your heat preference. Starting mild is a good idea if you are trying a new brand.
How to Make Harissa Chicken
STEP ONE: Whisk the harissa, yogurt, honey, lemon juice, garlic, and oil until smooth and creamy. The marinade should be thick enough to cling to the chicken in a bold orange-red coating. Add the chicken and turn well to coat every piece, then cover and refrigerate for at least 30 minutes or up to overnight.
STEP TWO: Blend the yogurt sauce ingredients until smooth and creamy with plenty of fresh cilantro flavor. Cover and refrigerate until ready to serve to keep it cool and refreshing.
STEP THREE: Heat the grill to 400°F and lightly oil the grates. Grill the chicken for 10–12 minutes, flipping once, until the outside is lightly charred, the edges are caramelized, and the centers are cooked through to 165°F. Let it rest for a few minutes, then serve with the chilled yogurt sauce.
Alternate Cooking Methods
No grill? Cook the chicken in a hot skillet over medium-high heat for about 5–6 minutes per side, or bake at 425°F for 20-25 minutes, until the internal temperature reaches 165°F.
Tips for the Best Harissa Chicken
A few easy tips can help you make harissa chicken that turns out bold, juicy, and perfectly cooked every time.
- This recipe works well on the grill or in the oven, so you can make it any time of year. The grill gives the chicken a smokier flavor and charred edges, while the oven creates juicy, tender chicken with a little less caramelization.
- Harissa paste is easy to find at most grocery stores, but store-bought brands can vary widely in heat and saltiness. If your harissa is especially spicy or salty, start with a little less than the recipe calls for and taste the marinade before adding it all to the chicken.
- For the best flavor, let the chicken marinate for at least 30 minutes so the sweet-spicy mixture has time to soak in. If you have extra time, a few hours or overnight will give you even deeper flavor.
- Boneless skinless thighs are a great choice here because they stay juicy and flavorful and are less likely to dry out than chicken breasts. No matter which cut you use, the key is to avoid overcooking. Pull the chicken once it reaches 165°F, and watch for visual cues, like caramelized edges, light charring, and clear juices.
Ingredients
Marinade
- ½ cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons harissa paste (mild or spicy, depending on preference)
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 4 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken thighs
Yogurt Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons fresh cilantro
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic
- ½ teaspoon salt
Instructions
- Add 1/2 cup plain Greek yogurt, 3 tablespoons olive oil, 2 tablespoons harissa paste, 2 tablespoons lemon juice, 1 tablespoon honey, 4 cloves garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper to a large bowl and whisk until well mixed.
- Place 1 pound boneless skinless chicken thighs in the marinade and rub to coat. Cover the bowl with plastic wrap, and store in the fridge for at least 30 minutes and no longer than 24 hours.
- Make the yogurt sauce by adding 1/2 cup plain Greek yogurt, 2 tablespoons fresh cilantro, 2 tablespoons lemon juice, 1 clove garlic, and 1/2 teaspoon salt into a food processor. Cover and puree until smooth. Then store in the fridge until needed. This sauce gets better as it sits, so don't wait to mix it.
- When you're ready to cook the chicken, preheat the grill to 400 degrees F.
- Use the tongs to take the chicken out of the marinade and place it onto the grill. Cook for 5-6 minutes, flip, and cook for another 5-6 minutes until the chicken has light char marks and the thickest part reaches 165°F.
- Remove from the grill plate with your favorite sides. Drizzle the chicken with yogurt sauce, and serve the extra on the side for dipping.
Notes
Nutrition
FAQ
It’s usually a medium-spicy heat level, think sriracha. The heat really depends on the harissa paste and how much you use, though. You can get the paste in mild to very spicy varieties.
You want to marinate the chicken for at least 30 minutes, but you can leave it in the marinade up to 24 hours if needed. This makes it a great prep-ahead and tailgating recipe.
Yes. Let the chicken cool to room temperature, then store it in a freezer-safe, airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Storage & Reheating
Store leftover harissa chicken in an airtight container in the fridge for 3–4 days. Store the yogurt sauce in a separate container. Reheat it in the microwave until warmed through, or in a 350°F oven, covered with foil, for 10 to 15 minutes.
What Do You Serve with Harissa Chicken?
Harissa chicken is one of those main dishes that goes with almost anything. It’s bold, smoky, and a little spicy, so I love pairing it with sides that bring in something fresh, cool, or hearty enough to round out the meal.
For a simple bowl, serve it over Lemon Couscous, rice, or even greens with plenty of that cilantro yogurt sauce on top. If you want to lean into the fresh Mediterranean flavors, add a Cucumber Tomato Salad on the side or some roasted vegetables. Warm flatbread is also a favorite, especially if you want to slice or shred the chicken and turn it into an easy wrap with veggies and extra sauce.
This chicken is also delicious with roasted sweet potatoes, lentil soup, or even a scoop of pasta salad if you want to keep things easy and family-friendly. And for a really great full plate, I love serving it with Curried Couscous and a fresh Greek Salad for a dinner that feels colorful, balanced, and full of flavor.
More Chicken Recipes You May Enjoy
Looking for more ways to keep chicken dinner interesting? These recipes are a great place to start.
- Golden Chicken
- Sesame Chicken
- Chicken Paprikash
- Roasted Miso Chicken
- Chicken Shawarma
- Mediterranean Crock Pot Chicken Thighs
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