Ingredients & Substitutions
Here I explain the best ingredients for my harissa chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Harissa Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Marinate for as long as you can, but no more than 24 hours. I find that an hour is the minimum, but it works even better overnight. Your harissa chicken will turn out mushy if you go past 24 hours, though. Preheat the skillet well. Make sure the oil is very hot before you add the chicken. I test by adding a drop of water — it should sizzle. This will help your chicken sear nicely and prevents sticking. Use a meat thermometer, and aim for 170 degrees F. We all know chicken has to be cooked through, but did you know there’s a sweet spot for dark meat? That’s why I always use my meat thermometer. For dark meat like chicken thighs, aim for an internal temperature of 170 degrees F — that’s when the collagen starts to break down and it gets juicy. On the flip side, chicken breast is best at 165 degrees F. Adjust the cooking time and method depending on your cut of chicken. Dark meat and white meat do not cook the same, and bone-in vs. boneless also makes a difference. I find that chicken breasts take a little longer, despite their lower target temp, because they are larger. If you’re cooking bone-in chicken thighs, you’ll need to either cover them to finish like my pan fried chicken thighs (the skin will be softer this way) or finish them in the oven (like my cast iron chicken thighs, my preferred method). What if your chicken isn’t cooked inside when the outside is golden? This can happen depending on your stove and your pan, but it’s not a problem. Just reduce the heat and continue cooking until it reaches the right internal temp.
Starches – Harissa chicken is commonly served over fluffy white rice. I served it over quick and easy frozen cauliflower rice (pictured above) for a lighter option, but also enjoy it over lemon potatoes. You can also make fresh cauli rice. Vegetables – Roasted eggplant, fried eggplant, or grilled zucchini work well with this dish. Salads – I serve a Mediterranean salad or Greek salad on the side most often. You can also whip up my Mediterranean quinoa salad to make a more hearty bowl meal. Sauce – My tzatziki sauce does a great job of balancing out the spicy harissa chicken.
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Tips & variations: See the details in the post above! I’ve got tips to help you make your harissa chicken super juicy, how to adjust the spice level, and variations for a hint of sweetness, extra harissa sauce on the side, or cooking on the grill. Store: 3-4 days in the fridge. Meal prep: Marinate the chicken the day before, or cook the chicken and portion in meal prep containers. Freeze: Up to 3 months in the freezer.
Nutrition info uses half the marinade, as about half is discarded. The optional cilantro is not included, but doesn’t change it very much.
