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Harissa Chicken with Chermoula Sauce

Some recipes are born in your kitchen. Others follow you home from a restaurant and refuse to leave your mind.

I was inspired to make this after trying an unforgettable appetizer at Cordelia Fishbar on Valentine’s Day in DC. The chicken was extremely succulent, with perfectly crisped with skin-on goodness (breast? thigh? still debating), deeply savory, and served over a harissa-kissed yogurt that tied everything together. It didn’t taste marinated in harissa, but the warmth was there, subtle, layered, intentional.

So naturally, I did what any home cook on a flavor mission would do: I made it my own.

In my version, the chicken is marinated in harissa for bold depth. I used my often-neglected Ninja indoor grill and air fryer, and it delivered that perfect char and gentle smokiness that feels like summer, even when it’s not. And the real star? Chermoula.

If you’ve been following my kitchen journey, you already know: I’ve been championing chermoula for a while now. Think of it as North Africa’s answer to chimichurri—bright, herbaceous, alive. It reflects the Afro-fusion influences and close-to-my-roots flavors that continue shaping my evolution as a home cook. I’ve used it with croaker fish alongside peri peri and harissa, and it never disappoints.

This dish is smoky, herbaceous, creamy, spicy, and fresh all at once. The kind of layered flavor that tastes like you planned ahead—even if you just wanted something impressive for dinner.

Yield: 4
Author:
Harissa Chicken with Chermoula Sauce

Harissa Chicken with Chermoula Sauce

Smoky grilled Harissa Chicken with creamy harissa yogurt and vibrant chermoula. Juicy, bold, and herb-forward, this North African–inspired dish serves 4 and is perfect for weeknight dinners or entertaining.

Prep time: 20 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 35 M
Cook modePrevent screen from turning off

Ingredients

Chermoula:
  • 1 cup parsley, finely chopped
  • ½ cup cilantro, finely chopped
  • 3 garlic cloves, minced
  • 1 jalapeño, finely diced
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2–4 tbsp olive oil
Harissa Chicken and Yogurt:
  • 4 large chicken thighs (skinless, bone-in)
  • 1.5 tbsp harissa
  • 3–4 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp oregano
  • ½ tsp cumin
  • 1 tsp chicken seasoning
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp onion powder
  • Juice of ½ lemon
  • 1 tbsp sesame oil
  • 2/3 cup plain Greek yogurt
  • Chilli flakes (optional)

Instructions

  1. Chermoula: Mix parsley, cilantro, garlic, jalapeño, spices, and olive oil. Set aside. Optional: warm slightly before serving.
  2. Harissa Marinade and Yogurt: In a bowl, combine harissa, olive oil, garlic powder, oregano, chicken seasoning, smoked paprika, black pepper, onion powder, lemon juice, and sesame oil. Reserve 1–2 tbsp and stir into Greek yogurt; refrigerate for yogurt sauce. Coat the chicken in the remaining marinade and refrigerate for at least 1 hour. If you are pressed for time, 30 minutes works, and overnight will give the deepest flavor.
  3. Grill Chicken: Preheat grill to medium. Pat chicken dry. Grill 7 minutes per side (14 minutes total) until internal temperature reaches 165°F. Rest 5 minutes, then cut into squares.
  4. Assemble: Spoon harissa yogurt on plates, add grilled chicken, top with chermoula, and sprinkle chili flakes if desired.

Notes

  • Pat chicken dry for better char; fresh lemon brightens the dish; chermoula can be extra sauce.

Nutrition Facts

Calories

460

Fat (grams)

32 g

Carbs (grams)

6 g

Fiber (grams)

1 g

Sugar (grams)

2 g

Protein (grams)

38 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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