Lemon Harissa Chicken - Sweet smoky red harissa chicken with just the right spice for a simple quick easy & delicious weeknight chicken dinner!
Recipes with harissa are a great way to add spice and flavor to your weekday meals!
What is harissa you ask?
Harissa paste is a zesty and aromatic chile paste that's considered a staple in North African and Middle Eastern cooking. There are a few variations out there but recipes with harissa all usually include smoked hot chile peppers, tomatoes, garlic, olive oil, and spices like cumin, coriander, and caraway.
You can usually find Harissa as a paste in a jar, can, or tube in the international aisle or condiment aisle of your grocery store. If you’re feeling particularly energetic you can also make it yourself but ain’t nobody got time for that around here.
So the first ingredient you’re gonna need for harissa recipes is... some Harissa.
Another very important point for me to go over is that you can usually purchase it in different heat levels: spicy or mild. You know where you and your crew live, so you do you. Mild or spicy, either is delish!
We like it hot over at the Taste And See kitchen so I went with the spicy version. It was spicy but not too hot. Here’s how I know: the B man gets hiccups when food is too spicy. I’m happy to report he was completely hiccup-free during this meal. Check, it passed the “B not too spicy” test.
How to make Harissa Chicken:
The recipe is pretty easy. You cut up your chicken breast just like you would if you were going to make kebabs and drop it in a gallon-size resealable bag.
Then mix up your marinade… a little garlic, chopped rosemary, Harissa paste, lemon juice, olive oil, paprika, salt, and pepper…combine it with the chicken in the resealable bag and let it hang out, and get happy in the fridge for at least 3 hours - 6 is even better.
Now add your chicken and marinade to a medium heat pan and cook for 8-10 minutes or until the chicken temps at 165.
Let me just take a quick moment to urge you to purchase a meat thermometer. There is no way for you to know if your chicken is fully cooked unless you temp it!
And if you’re over-cooking it to make sure it’s fully cooked, then you’re never gonna enjoy the succulent, tender chicken you should be.
The one I use is amazing and it’s relatively inexpensive – $25 (check it out here in my shop). It's a small price to pay to guarantee you never experience food poisoning.
And that’s my public service announcement for the month.
Soapbox is put away under the bed. I promise.
Ahem, back to the recipe: cut up your fresh veggies and slide them into the oven.
Now plate up over your favorite rice or cauliflower rice, and finish with a little Greek yogurt or sour cream!
This quick, flavorful, easy harissa recipe will totally wow you.
And it’s a really fun way to spice up an average weeknight meal. Plus, it will allow you lots of time to kick back, relax, and pin all of your favorite photos of it!
Enjoy my friend!
Other delicious chicken recipes you should try:
- Parmesan Crusted Chicken
- 30-Minute Mongolian Chicken
- Spinach Feta Chicken Meatballs
- Chicken with Creamy Parmesan Mushroom Sauce
- Shredded Mexican Chicken (Instant Pot + Slow Cooker)
Lemon Harissa Chicken
Lemon Harissa Chicken - Amazing North African chicken with red harissa, smoked hot chile peppers, tomatoes, garlic, cumin, coriander, caraway, & lemon.
For The Chicken And Marinade
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons paprika
- 2 tablespoons spicy Harissa
- 1 teaspoon salt and pepper
- 4 boneless skinless chicken breasts, cut into 1 ½-inch cubes
- ¾ cup plain Greek yogurt for garnish
- Parsley, finely chopped for garnish
- Sliced green and black olives for garnish, (optional)
- Capers for garnish, (optional)
For The Roasted Vegetables:
- 2 tablespoons olive oil
- 1 yellow pepper
- 1 red pepper
- 1 red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.
- Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
- Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper and paprika and mix together. Bake in a 400 degree oven for 18 minutes.
- While the veggies are roasting, pour the chicken and marinade into a sauce pan and cook on medium until chicken temperature is 165 degrees, about 8-10 minutes.
- Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives or capers.
The nutrition calculations in this recipe do not include rice.
Serving Size8-10 ounces
Amount Per Serving Calories 299Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 69mgSodium 739mgCarbohydrates 10gFiber 3gSugar 3gProtein 29g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
It was okay, not very flavorful. Probably my mistake. Love moroccan food.
Hmm, that's not what want to hear. Try this harissa chicken recipe... it has tons of flavor and get's great reviews. https://tasteandsee.com/lemon-harissa-chicken/
can i tell you how much i love this marinade? i use it to marinate pressed tofu. usually i bake the tofu but grilling would also be amazing. i love it with veggies and couscous. thank you for sharing!
Hi Heather I'm so happy you love the marinade! It goes great with just about everything which you have obviously learned! Thank you so much so sharing your kind words about the marinade!
Hi There! I just made this recipe and it’s so strong with paprika, that’s all we can taste. Is it supposed to say 2 tablespoons or should it be 2 teaspoons? Thanks!
Hi Melissa the recipe is supposed to call for 2 tablespoons if the paprika is to strong feel free to edit the ingredients to make it perfect for you!
Your nutrition info indicates
1288mg Sodium per serving. Is this a typo?
Hi Julie, yes - that would be a typo. It looks like 739mg is the more realistic sodium count.
How much does this cost per serving?
Hi Georgia, I think the cost per serving to make this would vary depending on where you live.
This dish was amazing. This will be a staple in our home. Thx for this. I cooked the chicken breast and the marinade in my instapot for 5 mins and all I can say is my house smelled amazing. My husband said make that again. Thx
Thank you so much Yoland, we love hearing that! So glad you enjoyed this recipe, we are huuuge fans of harissa! 🙂 - H&B
Wow... great meal! Really enjoyed... first time Harissa users. :-p Came across this on Pinterest, had to try!
Spicy but a different spicy. The lemon was a fantastic balance with the spice. And the veggies... sweet & lovely, with a touch of smoke.
Definitely making again. Will use chic tenderloins next time.
Thank you for your comment Margie! So glad you found it and that you loved it! 🙂 -H&B
Hi there - excited to try this tonight!
Quick question - for your nutritional content - is that for just the chicken, or the chicken + veggies, or chicken + veggies + rice? Additionally, is that 10 oz fully prepared? Wanted to confirm.
Hi, the nutrition card is for chicken + veggies, but does not include rice. Same for the serving size that is 10oz not including rice. Hope you enjoy it!! 🙂 - H&B
Thanks for sharing the recipe...I look forward to making it. BIG question...I have dried harissa powder, not paste. How do I convert the measurements? Thanks!
Hi Kristen we've not found a precise conversion for this. Instead you'll probably want to make your own paste from the powder. This will also depend on how spicy your powder is. In a separate bowl or glass measuring cup, combine 1/4 cup of water and 1/4 cup of olive oil. Then add a tablespoon of harissa powder and mix thoroughly. Check for spiciness, and if you want more kick then add another tablespoon of powder. Then you'll want to use 2 tablespoons of your homemade paste and follow the recipe as written, reserving the rest of your homemade harissa paste for future use. **Note that the original recipe calls for 3 tablespoons of olive oil, but you will probably want to use less olive oil since your homemade harissa will have some olive oil in it. Good luck! 🙂 - H&B
Thanks! I found a conversion that says to mix equal parts harissa powder, olive oil and water. So I used 2 tsp. of each. My harissa was made with ancho chili powder, so it was not too spicy.
Everyone in the family LOVED this. It was delicious...thank you for the recipe. I can’t wait to make it again! 5 stars!
Would this be good to make with tofu/chickpeas? Definitely making it with chicken this week, but I would also like to try out a vegetarian version if you think it would work! Thank you for sharing this recipe 🙂
Hi Taylor, a vegetarian version sounds great! If you try it with tofu please let us know how it turns out. 🙂
Hi-You mention tomatoes, cumin, coriander and caraway, but none in recipe. Are they in your harissa jar?
Hi Patricia, yes those flavors/ingredients are the main components in the harissa sauce. If you can't find it near you, Amazon has both the mild: https://www.amazon.com/Mina-Harissa-Moroccan-Pepper-Sauce/dp/B07JPJ3M7V/ and the spicy: https://www.amazon.com/Mina-Harissa-Spicy-Pack-10oz/dp/B00634JM8I/. Hope you enjoy!
The recipe calls for 3/4 cup of yoghurt for the chicken and marinade but doesn’t say when to add? Apart from a dollop at the end when cooked? 🙂
Hello Naomi, The yogurt is just for the dollop on the top! Thank you for your comment!