There’s something about harissa chicken that feels… confident. Like it doesn’t need to shout or show off, but it still walks into the room (or onto the plate) and steals the show. I made this once on a random Tuesday, nothing fancy, just a quick grill-up while I sorted the washing. And then I tasted it — that smoky heat, the tang of lemon, garlic punching through in the best way — and immediately regretted not making more.
This version’s got Jamie Oliver’s laid-back, rustic spirit written all over it, with a Mediterranean twist. It’s bold but not loud. Just a handful of pantry spices, a spoonful (or three) of harissa, and chicken thighs doing what they do best: soaking up flavour like little spiced sponges.
Why You’ll Love It
- Massive flavour with barely any faff. Honestly, most of the work happens in the bowl.
- Grills up in under 15 minutes. Fast food, but like… the good kind.
- Perfect balance of smoky, spicy, and citrusy. That lemon cuts through the heat just right.
- Leftovers taste amazing cold. Seriously, try a piece straight from the fridge.
- Works for weeknights or BBQs. Dress it up or keep it simple.
- Customisable spice. Go big or go gentle — your mouth, your rules.
Ingredients
- 8 boneless, skinless chicken thighs (about 2 lbs)
- Kosher salt
- 10 garlic cloves, minced (yes, it’s a lot — trust me)
- ½ red onion, sliced
- 1½ tsp ground coriander
- 1½ tsp black pepper
- 1 tsp smoked paprika (or sweet, if that’s what you’ve got)
- 1 tsp cumin
- ½ tsp cayenne (optional, or more if you’re bold)
- 5 to 6 tbsp harissa paste (store-bought or homemade)
- Juice of 1 lemon
- Generous drizzle of olive oil
How to Make It
Prep the chicken for flavour:
Pat your chicken thighs dry and sprinkle both sides with kosher salt. It helps the spices stick and draws out any lingering water — no one wants soggy chicken.
Build the flavour bomb:
In a big bowl, toss in the garlic, onion, all your spices, the harissa, lemon juice, and a nice swirl of olive oil. Mix it up until it smells too good. Add the chicken and rub it all over. Like, get in there — messy hands mean tasty chicken.
Let it rest (if you can wait):
You can grill it straight away, and it’ll still be delicious. But if you’ve got 30 minutes to spare (or up to 2 hours), cover and pop it in the fridge to marinate. That time just amps up the flavour.
Fire up the grill:
Heat your grill or griddle pan to medium-high — you want it around 400–450°F if you’re into thermometers. Lightly oil the grates or pan so nothing sticks and ruins your day.
Grill to golden perfection:
Lay the chicken down in a single layer and let it sear — about 6–7 minutes on each side. Don’t poke it too much. You want those lovely dark bits and grill lines. Internal temp should hit 165°F when it’s done.
Rest, then plate up:
Let the chicken sit for 5 minutes before slicing. This helps keep all the juices where they belong — inside. Serve with couscous, a big salad, or just some warm pita to scoop up all the extra bits.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
Either you overcooked it or used breast instead of thigh. Thighs are way more forgiving — they’re basically impossible to ruin.
Too spicy?
Harissa can sneak up on you. Start with 3 tbsp and add more next time if needed. You can always throw yogurt on the side to mellow things out.
Chicken sticking to the grill?
Your grill wasn’t hot enough or you didn’t oil it. Preheat properly and don’t move the chicken too soon — it’ll release when it’s ready.
The flavour’s flat?
Could be your harissa. Some store-bought versions are more salty or flat-tasting. Look for ones with good reviews — or better yet, make your own.
Storage and Reheating
Leftovers keep well for up to 3 days in the fridge.
You can reheat in a skillet over medium-low heat with a splash of water or broth to keep it juicy.
Microwave’s fine too — cover it and go easy.
Freezes beautifully. Just thaw overnight in the fridge before reheating.
Frequently Asked Questions
What’s harissa, anyway?
It’s a North African chili paste — smoky, spicy, and a little tangy. Every jar tastes slightly different, which is part of the fun.
Can I use chicken breast instead?
You can, but it’s not ideal. Breast cooks quicker and dries out easier — adjust the grill time and add a bit more oil to the marinade.
Is this good for meal prep?
Absolutely. It holds up well in the fridge and makes killer wraps or salad toppers.
Do I have to use 10 garlic cloves?
You don’t have to do anything, but… yes. Use the garlic. It’s worth it.
Nutrition Facts (Per Serving):
- Calories: ~155
- Fat: 4.8g
- Carbs: 4.3g
- Protein: 22.5g
- Sodium: ~228mg
- Sugar: 1.6g
Try More Jamie Oliver Recipes:
Jamie Oliver Harissa Chicken
Description
Juicy grilled chicken thighs coated in smoky, spicy harissa and garlic — bold, bright, and made for warm nights.
Ingredients
Instructions
- Season chicken with salt.
- Combine garlic, onion, spices, harissa, lemon juice, and oil in a bowl.
- Add chicken and coat well. Marinate if time allows.
- Preheat grill or griddle to medium-high.
- Grill chicken 6–7 minutes per side, until cooked through.
- Let rest before serving.
Notes
- Use thighs for best flavour and texture — breasts dry out faster.
- Adjust harissa amount based on heat level you enjoy.
- Resting time after cooking makes a real difference in juiciness.
- Serve with couscous, roasted veg, or flatbread.