Spicy Harissa Grilled Chicken
Spicy grilled chicken with harissa paste, served on pita bread with spring mix, cucumber, and grape tomatoes. Make this flavorful harissa chicken for an easy weeknight dinner.
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Spicy Harissa Grilled Chicken Recipe
Texture: crunchy, crisp, tender.
Taste: a little spicy with harissa paste, salty.
Simplicity: very simple to make, grill chicken and pita, make salad.
Meal Type: dinner, meal prep.
Ingredients Needed
- Chicken Thighs – tender, juicy protein that pairs perfectly with bold flavors.
- Greek Yogurt – adds creaminess to the marinade and helps keep the chicken moist.
- Harissa Paste – provides the dish’s signature spicy, smoky flavor.
- Oil – prevents sticking while grilling and helps carry flavors in the salad and marinade.
- Garlic Clove – adds aromatic depth and enhances overall flavor.
- Parsley – fresh herb that brightens the dish and adds color.
- Pita Bread – serves as a base for the chicken and toppings, making it a handheld meal.
- Spring Mix Salad – adds freshness, crunch, and balance to the spicy chicken.
- Mini Cucumber –provides crisp texture and a refreshing taste.
- Grape Tomatoes – sweetness and juiciness complement the spicy chicken.
- White Wine Vinegar – adds acidity to the salad, balancing richness and spice.
- Granulated Sugar – slightly sweetens the salad dressing to balance the vinegar.
- Salt – enhances the flavors of all ingredients.
- Black Pepper – adds mild heat and depth to the seasoning.
How to make Spicy Harissa Sauce
- (Full recipe below). Prepare Greek yogurt, harissa paste, salt, and pepper.
- Stir all the ingredients together until smooth to make the sauce.
How to make Grilled Chicken
- Prepare the remaining ingredients for the dish: chicken thighs (boneless), garlic, oil, parsley, pita bread, white wine vinegar, sugar, spring mix, mini cucumber, grape tomatoes, salt, and pepper.
- In a large bowl, combine the chicken with half of the harissa-yogurt sauce and toss to coat. Grill the chicken until cooked through.
- In a small bowl, mix minced garlic with oil and parsley, and season with salt and pepper. Spread this mixture on the pita bread and grill until lightly toasted.
- In a large bowl, whisk together white wine vinegar, sugar, and oil. Add the spring mix, cucumber, and grape tomatoes, and season with salt and pepper to taste.
- Spread some of the remaining harissa-yogurt sauce on the grilled pita, then top with sliced grilled chicken and the salad. Serve immediately.
Harissa Chicken Tips
- Don’t overcook the chicken, as it can become dry and chewy. Generally, grilling or baking for 6–8 minutes per side at 400°F (200°C) is sufficient, depending on the thickness of the chicken thighs.
- Marinate the chicken in half of the harissa-Greek yogurt sauce, reserving the rest to drizzle over the pita bread and sliced chicken for extra flavor.
- If you don’t have fresh parsley, dried parsley can be used as a substitute; however, fresh parsley adds a bright, vibrant flavor that really elevates the dish and makes it more aromatic and delicious.
- For best results, let the chicken rest for a few minutes after cooking to retain its juices, then slice and assemble your pita with the salad and sauce.
Harissa Chicken FAQ’s
Harissa sauce is a North African chili paste made from roasted red peppers, chili peppers, garlic, coriander, caraway, cumin, and oil. Some variations also include tomato paste, vinegar, and lemon juice for added tanginess and depth of flavor. You can adjust the ingredients to match your preferred level of spiciness and consistency.
Grill the chicken for 6 to 8 minutes per side at 400°F (200°C), depending on the thickness of the pieces. Keep a close eye on the chicken to prevent overcooking, which can make it dry and chewy. You can use a meat thermometer if needed. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
Spread some of the spicy harissa sauce on grilled pita bread, then top it with sliced grilled chicken. Add fresh lettuce, sliced cucumber, and grape tomatoes for a refreshing crunch. You can drizzle any remaining harissa sauce over the top for extra flavor and serve immediately for a delicious, vibrant meal.
Other Dinner Recipes
- Chicken Buddha Bowl
- Crockpot Chicken Fajitas
- Oven Baked Chicken Thighs
- Quick Easy Protein Chicken Burrito Bowl
- Baked Chicken Legs with Potatoes, Carrots and Parsnips
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Spicy Harissa Grilled Chicken
Ingredients
- 4 chicken thighs boneless, skinless
- 1/2 cup greek yogurt
- 1 Tbsp. harissa paste
- 2 Tbsp. oil divided
- 1 garlic clove minced
- 2 tsp. parsley chopped, divided
- 1 Tbsp. white wine vinegar
- 1/2 tsp. sugar
- 1/2 tsp. salt divided
- 1/2 tsp. black pepper divided
- 2 pita breads
- 1 1/2 cup spring mix
- 3/4 cup grape tomatoes cut in half
- 1 cucumber mini, sliced
Instructions
- Preheat the grill to 400°F (200°C).
- In a small bowl, mix Greek yogurt with harissa paste and season lightly with salt and pepper (reserve the remaining salt and pepper).1 Tbsp. harissa paste, 1/2 cup greek yogurt
- In a large bowl, add the chicken thighs, season with salt and pepper, and toss to coat. Pour in half of the harissa-yogurt sauce and toss again to coat evenly. Reserve the remaining sauce for serving.4 chicken thighs, 1/2 tsp. salt, 1/2 tsp. black pepper
- In a small bowl, stir together 1 tablespoon of oil, minced garlic, and 1 teaspoon of parsley. Season with salt and pepper. Brush this garlic oil over the pita bread and set aside.2 Tbsp. oil, 1 garlic clove, 2 tsp. parsley
- Grill the chicken for 6–8 minutes per side, until fully cooked, then slice into pieces.
- When the chicken is almost done, place the pita on the grill and cook for 1–2 minutes on each side until lightly toasted.2 pita breads
- In a large bowl, whisk together white wine vinegar, sugar, and 1 tablespoon of oil.1 Tbsp. white wine vinegar, 1/2 tsp. sugar
- Add the spring mix, cucumber, and grape tomatoes. Season with salt and pepper and toss to combine.1 1/2 cup spring mix, 3/4 cup grape tomatoes, 1 cucumber
- To assemble, spread some of the reserved harissa sauce on the grilled pita, add sliced chicken, top with the salad, and sprinkle with the remaining parsley. Serve immediately.
Video
Notes
- Don’t overcook the chicken, as it can become dry and chewy. Generally, grilling or baking for 6–8 minutes per side at 400°F (200°C) is sufficient, depending on the thickness of the chicken thighs.
- Marinate the chicken in half of the harissa-Greek yogurt sauce, reserving the rest to drizzle over the pita bread and sliced chicken for extra flavor.
- If you don’t have fresh parsley, dried parsley can be used as a substitute; however, fresh parsley adds a bright, vibrant flavor that really elevates the dish and makes it more aromatic and delicious.
- For best results, let the chicken rest for a few minutes after cooking to retain its juices, then slice and assemble your pita with the salad and sauce.
Wonderful, Thank you!