Harissa Chicken is bold, smoky, and tender, thanks to a simple marinade made with harissa paste. It’s easy enough for a weeknight, versatile enough for meal prep, and you can cook it however you like, whether it’s on the grill, in the oven, or in the air fryer.

Harissa will take your chicken game to the next level!

Harissa is spicy, but not necessarily hot.

Buy a mild version and it brings layers of roasted peppers, garlic, warm spices, subtle smokiness, and a little heat. (And if you do like it hot, opt for the spicy version.)

I’ve found that chicken thighs (and Juicy Lamb Meatballs!) are the perfect match for harissa. Their richness stands up well to the bold flavor. If you get bored of the same chicken recipes again and again, harissa chicken is here to help you shake things up!

Since harissa already contains plenty of complexity, you don’t need to add all that much to complete the marinade—just olive oil to help the marinade soak into the meat, garlic (because ALWAYS garlic), salt, pepper, and cumin for some warm, earthy flavor.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Boneless, Skinless Chicken Thighs. Chicken thighs stay juicier than chicken breasts and are more forgiving if they cook a minute or two longer than planned. Trim away any large pieces of excess fat before marinating.
• Harissa Paste. Mild harissa delivers warm, smoky flavor with gentle heat, while spicy versions can be significantly hotter. I tested this recipe with mild harissa because it lets the other flavors come through while still providing plenty of personality.
• Olive Oil. No need for fancy extra-virgin olive oil here. A good cooking olive oil will do!
• Garlic. After mincing, measure the garlic; you should have about a tablespoon. Large or small cloves will yield different amounts, so it’s best to go by measurement rather than number!
• Seasonings. Kosher salt, ground cumin, and black pepper.
• Fresh Herbs. Cilantro, parsley, or dill all work well. 
• Greek Yogurt. A dollop of plain Greek yogurt cools the heat from the harissa.

Step-By-Step Instructions

Prepare the Chicken. Pat the chicken dry with paper towels. Dry chicken browns better than wet chicken, so don’t skip this step.

Marinate the Chicken. In a large bowl, stir together all the marinade ingredients (photo 1). Add the chicken and toss until every piece is evenly covered. Marinate for at least 30 minutes or refrigerate for up to 24 hours (photo 2).

Cook the Chicken (photo 3). Choose your preferred cooking method: grilling, baking in the oven, or air frying.

Rest (photo 4). Let the chicken rest for 5 to 10 minutes before slicing, then ENJOY!

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The grill gets plenty of attention for burgers, steaks, and chicken, but don’t sleep on the vegetables! Grilling vegetables adds fabulous flavor, with smoky, caramelized notes and crispy edges. So delish!

My guide to perfect grilled vegetables!

With all due respect to Grilled Salmon and Grilled Chicken Breast, I think my very favorite thing to grill isn’t a meat at all—it’s vegetables!

You know how roasting transforms veggies and makes them irresistible? Grilling does the same thing, mellowing any sharpness, caramelizing their natural sugars, and making edges and ends crispy. But the grill goes above and beyond the oven because it also adds smoky, charred flavor.

There’s a little bit of a learning curve involved so your veggies don’t fall through the grates, get stuck, or burn before they’re even tender. But once you master the tricks of the trade, you’re golden.

The Basic Rules for Grilling Vegetables

Here are my best tips for no-fail grilling:

Start with Dry Vegetables

After washing your vegetables, dry them well. Excess water creates steam, and steam means sad, mushy veggies (womp womp). Drying them is key to getting a nice char and crispy bits.

Don’t Skimp on the Oil

Okay, you don’t want a TON of oil, which will drip onto the flame and cause flare-ups. But don’t go too light on it either. The vegetables should be well-coated to keep them from sticking to the grill grates.

Cut Into Even Pieces

Uniform pieces cook at the same rate, which means they’ll all be done at the same time. If some pieces are much smaller than others, you’ll end up with a mix of burnt and undercooked vegetables.

Use Two Heat Zones

If you’re grilling a few different varieties of vegetables, it helps to have a hot side and a cooler side for your grill. Start sturdier vegetables like potatoes over higher heat to build color, then move them to the cooler side if they need extra time to finish cooking. More delicate vegetables, like asparagus, benefit from gentler heat from the start.

Season Twice

I always salt the vegetables before grilling because this draws out excess moisture and improves their texture, then after grilling, I add the rest of my seasonings: things like a squeeze of lemon or lime juice, herbs, grated Parmesan, etc. Spices like chili powder and cumin are also best added before grilling.

Understand That Vegetables Don’t All Grill the Same

Different vegetables have different amounts of moisture, sugar, and density, and this changes the grilling method:

• Dense vegetables like potatoes need more cooking time.
• Delicate vegetables like asparagus cook in just a few minutes.
• Mushrooms shrink as they cook.
• Zucchini and other summer squash cook quickly and benefit from high heat to avoid becoming watery.

Grilled Vegetable Recipes to Master

Grilled Cauliflower Steaks

Thick slices of cauliflower become beautifully caramelized on the outside while staying tender inside. They’re hearty enough to serve as a vegetarian main course or alongside grilled meats.

Check out this recipe

Grilled Portobello Mushrooms

Large portobello mushrooms absorb marinades exceptionally well and become rich, savory, and almost meaty after a few minutes on the grill. They’re perfect for sandwiches, burgers, or serving whole.

Check out this recipe

Grilled Vegetables

If you’re cooking for a crowd, a colorful platter of mixed grilled vegetables is hard to beat. Combining several vegetables gives everyone something they’ll love and creates an impressive centerpiece for any barbecue.

Check out this recipe

Grilled Corn Recipe

Few summer foods are as satisfying as sweet corn fresh off the grill. The kernels become sweeter as they cook, while the grill adds subtle smoky flavor that pairs beautifully with butter, herbs, or a sprinkle of cheese.

Check out this recipe

Grilled Zucchini with Parmesan and Herbs

Zucchini cooks quickly and develops lightly charred edges while staying tender inside. The key is giving each piece enough room on the grill so it browns instead of steaming.

Check out this recipe

Grilled Potatoes

Potatoes take a little more patience than most vegetables, but they’re well worth it. Crispy edges, creamy centers, and smoky flavor make them one of the most satisfying grilled side dishes.

Check out this recipe

Grilled Asparagus

Asparagus is one of the fastest vegetables you can grill. Just a few minutes over the heat gives it crisp-tender texture and subtle char while preserving its fresh flavor.

Check out this recipe

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Enjoy breakfast for dinner or dinner for breakfast with this over-the-top delicious Breakfast Burger recipe. Juicy beef-and-sausage patties are topped with bacon, melty cheddar, and a runny egg with creamy maple sriracha sauce on toasted brioche buns. It doesn’t get much better than this!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Bacon. Brings the salty (and the smoky) to these beauties.
• Ground Beef. Or ground turkey, if you prefer.
• Breakfast Sausage. Adds flavor and richness to the patties.
• Maple Syrup. Gives these burgers that breakfast flair with a touch or sweetness.
• Whole Grain Mustard. Adds some zip and bite to balance out the salty bacon and sweet maple syrup.
• White Cheddar Cheese. My motto for cheese with these breakfast burgers is the sharper the better.
• Brioche Buns or English Muffins. Or go bunless if that’s more your style.
• Eggs. Cook your eggs however you please.
• Arugula. I feel like every burger needs just a little green and I love the bold, peppery freshness the arugula adds.
• Sauce. Made with mayo or Greek yogurt, maple syrup, and sriracha for a sauce that’s creamy, sweet, and spicy all at the same time.

How to Make a Breakfast Burger

Cook the Bacon. Oven Baked Bacon is my favorite method.

Make the Sauce. Set aside.

Form the Patties (photo 1). Mix the burger patty ingredients together and shape into four patties.

Cook the Patties (photo 2). Cook the burgers, flipping once, until cooked through either outside on your grill or inside on a grill pan over medium-high heat.

Make Them Cheesy (photo 3). Top with cheese, let it melt, and then remove the burger from the grill.

Fry the Eggs. Cook them to your desired level of doneness.

Assemble (photo 4). Layer the sauce, arugula, patty, bacon, and egg on the buns or English muffins. ENJOY!

What to Serve with Breakfast Burgers

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