Ingredients
Scale
For the harissa marinade:
- 3 tbsp harissa paste (store-bought or homemade)
- 3 tbsp olive oil
- 2 tbsp plain yogurt (optional, for tenderness)
- 2 tbsp lemon juice
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
For the chicken:
- 4 bone-in, skin-on chicken thighs (or 4 boneless chicken breasts)
- 1 tbsp olive oil (if pan-searing or grilling)
- Lemon wedges, for serving
- Fresh parsley or cilantro, chopped, for garnish
Optional sides and accompaniments:
- Couscous, rice, or flatbread
- Roasted vegetables (e.g., zucchini, eggplant, or bell peppers)
- Cucumber-yogurt sauce
Instructions
Step 1: Prepare the Harissa Marinade
- In a medium bowl, whisk together the harissa paste, olive oil, yogurt (if using), lemon juice, minced garlic, smoked paprika, cumin, coriander, salt, and pepper. Taste the marinade and adjust the seasoning as needed.
- Reserve 2 tablespoons of the marinade in a small bowl for basting later.
Step 2: Marinate the Chicken
- Pat the chicken pieces dry with a paper towel. This helps the marinade adhere better and ensures crispy skin if you’re using thighs.
- Place the chicken in a large zip-top bag or a shallow dish and pour the marinade over it. Massage the marinade into the chicken to ensure it’s evenly coated.
- Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
Step 3: Choose Your Cooking Method
Option 1: Baking (Recommended for Juicy Chicken)
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- Arrange the marinated chicken pieces on the baking sheet, skin-side up if using thighs.
- Bake for 30-35 minutes, basting the chicken with the reserved marinade halfway through, until the internal temperature reaches 165°F (74°C). Broil for the last 2-3 minutes for crispy skin.
Option 2: Grilling (For Smoky Flavor)
- Preheat your grill to medium-high heat (around 375°F). Lightly oil the grates to prevent sticking.
- Grill the chicken for 5-7 minutes per side, basting with the reserved marinade, until cooked through and charred in spots.
Option 3: Pan-Searing (For Crispiness)
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Sear the chicken for 5-6 minutes per side until golden brown. If using thick cuts, reduce the heat to medium and cover the pan to finish cooking.
Step 4: Garnish and Serve
- Transfer the cooked chicken to a serving platter. Garnish with fresh parsley or cilantro and serve with lemon wedges on the side.
- Pair with couscous, rice, or flatbread, and serve with your favorite roasted vegetables or a cooling cucumber-yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 chicken breast or 2 thighs
- Calories: 320
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g