Grilled Harissa Chicken
Updated Mar 09, 2026
Grilled Harissa Chicken recipe with juicy chicken thighs marinated in harissa, garlic, lemon, and spices, then grilled and topped with fresh dill.
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grilled harissa chicken is soo Good!
I make grilled chicken a lot, but when I want something with a little more flavor, this grilled harissa chicken is the version I usually go for. It’s quick to marinate and works really well with chicken thighs since they stay juicy on the grill.
The harissa, garlic, lemon, and spices coat the chicken and create a really good crust as it grills. I like that grilled harissa chicken doesn’t need much else once it comes off the grill. I usually just sprinkle some fresh dill on top and serve it with grilled vegetables or a chopped Mediterranean salad.
Happy Cooking!
– Yumna
Grilled Harissa Chicken
- Chicken. Boneless skinless chicken thighs. I prefer thighs here because they stay juicy on the grill and are much harder to overcook than chicken breasts. If you do use chicken breasts, pound them to an even thickness so they cook more evenly.
- Harissa marinade. Harissa paste, olive oil, garlic, lemon juice, and lemon zest. Harissa is a North African chili paste made with peppers, garlic, and spices. Store-bought versions vary in heat, so adjust depending on your preference. You can use my homemade harissa paste recipe, which lets you adjust the heat more easily. The olive oil helps coat the chicken and prevents sticking on the grill, so don’t skip it.
- Spices. Paprika, cumin, coriander, cinnamon, kosher salt, and black pepper. These spices round out the harissa and deepen the flavor of the marinade. If your harissa paste is already heavily spiced, you can reduce the paprika and cumin slightly
- For serving. Fresh dill. I like finishing harissa chicken with chopped dill for a fresh flavor. Parsley or cilantro can also work if that’s what you have.
How to Make Grilled Harissa
Grilled Harissa Chicken Recipe
Video
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (5-6 thighs)
- Kosher salt
- ¼ cup harissa paste homemade or store bought
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves grated or minced
- 1 lemon zested and juiced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon cinnamon
- black pepper
- Fresh dill for serving
Instructions
- Pat the chicken dry and season generously with kosher salt on both sides.
- In a large bowl, mix harissa, olive oil, garlic, lemon juice, lemon zest, paprika, cumin, cinnamon, and black pepper. Add chicken and toss to coat. Let sit for 15 minutes or up to 1 hour.
- Preheat a grill (grates should be clean and lightly oiled) or grill pan to medium-high heat covered. Remove thighs from marinade, letting any excess drip off. Grill until thighs are slightly charred and the internal temperature at the thickest part is 165°F), 7-10 minutes per side.
- Remove to a plate and serve with fresh dill immediately.
Notes
Refrigerate leftovers. Store grilled harissa chicken in an airtight container in the refrigerator. It will keep well for about 3–4 days. Reheat gently. I usually reheat it in a skillet over medium heat with a small splash of water to keep it from drying out. You can also warm it in a 300°F oven for about 8–10 minutes. Slice before storing if using for meals. If you plan to use it in salads, bowls, or wraps later, slicing the chicken before storing makes it easier to reheat and use during the week. Freeze if needed. Grilled harissa chicken freezes well. Let it cool completely, then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Don’t marinate the chicken for too long. Because there is acid in the marinade, don’t let the chicken sit for more than a couple of hours, or the chicken can become tough. The marinade is rich, so it only requires 15 minutes to an hour.
- Preheat your grill before adding the chicken. This results in those lovely grill marks and helps to cook the thighs through evenly. It also makes it easier to flip the chicken as it is less likely to get stuck to the grates. You should allow the grill 15 minutes to properly heat up.
- Close the grill or use a lid when grilling the chicken. This allows the chicken to cook more evenly all around instead of charring on the outside before the inside is thoroughly cooked. If you’re using a grill pan, use a lid.
Serving Ideas
FAQs
Harissa is widely available now and you should be able to find it in your local grocery store. It is usually in the international aisle, or can sometimes be found with the herbs and spices. It usually comes in jars, but you can also find it in cans or tubes. You can also make your own!
This recipe works great with thighs, but you can also use it with breasts if you prefer. The only change in the recipe is that breasts will require slightly less cooking time. This will also work as a great marinade for lamb, or you can brush some over a salmon fillet before cooking it for a burst of flavor.
It depends on the harissa paste you use. Some brands are mild while others are quite spicy. If you’re unsure, start with a little less harissa and adjust next time once you know the heat level.
Comments
How much allspice should be used? Looks like it was left off the ingredients list, but is mentioned in step 2. Thanks.
Thank you for spotting that! There is no need for allspice in this recipe.
This chicken was SO good! So easy to prepare and the outcome is delicious.
Thank you so much!!!
Canโt wait to try this!!
Excited to hear what you think!
How do you make Harrisa
I don’t have a recipe for it on my website, but you can always use store bought harissa for this recipe!