The tenderest, most flavorful chicken ever!! An amazing marinade of harissa and yogurt makes chicken so tender with just the right amount of spice! Everyone loves this chicken and you'll love how easy it is!
Click here to pin this Harissa and Yogurt Baked Chicken now!
Yogurt Marinated Chicken
Have you discovered the joy that is yogurt marinated chicken? The calcium in the yogurt breaks down some of the proteins in the chicken, making it so tender.
How long to marinate chicken in yogurt - you only need about two hours to get the benefits of the yogurt marinade.
If you don't have the full two hours to marinade the chicken, don't worry. I've just slashed the chicken and applied the yogurt and harissa and baked it. You don't get the full benefits of the tenderizing qualities of the yogurt, but you still get plenty of flavor!
Ingredients in Harissa and Yogurt Chicken
- Bone in Chicken Thighs - or a combination of legs and thighs.
- Corn Starch
- Plain Yogurt - full fat is preferred.
- Harissa Paste - this is the brand I use - Mina Harissa.
- Mint - can omit if fresh mint is not in season.
- Ground Cumin
- Salt and Black Pepper
How to Make Harissa Yogurt Chicken
- This recipe is so easy!
- You simply slash the chicken by making deep slits with a knife (this allows the marinade to penetrate even more.)
- Mix together all of the marinade ingredients - cornstarch, yogurt, harissa, mint, cumin, salt and black pepper.
- Spread the marinade over the chicken and marinate in the refrigerator for 2 hours or up to overnight.
- Bake at 400 for 35 to 45 minutes.
Note - this marinade also works great on a whole roasted chicken!
This Chicken is Amazing!
I can not say enough good things about this chicken! First of all, it's crazy easy. Just mix up the marinade, slash the chicken and spread the marinade on it. Let it marinate for up to 24 hours, or if you don't have time to marinate, don't worry, it's still so good.
The chicken becomes so tender and flavorful. It's so moist and bakes to a beautiful golden yellow color. This will become your go-to easy chicken recipe!
Looking for more Harissa Recipes
Harissa Beef Skewers with Tahini Slaw
Harissa Chicken with Olives and Tomatoes
Heirloom Tomato, Harissa and Green Olive Bruschetta
Harissa Tilapia with New Potatoes
I'd love it if you followed my Sidewalk Shoes Pinterest Board to see all the recipes that I'm pinning!
Harissa and Yogurt Baked Chicken
Ingredients
- 8 bone in thighs
- 1 tablespoon corn starch
- 1 cup plain yogurt
- 1 tablespoon harissa
- ⅓ cup mint shredded
- 2 teaspoons ground cumin
- kosher salt and fresh ground black pepper
Instructions
- Make deep slits over the chicken pieces. Blend together the cornstarch, yogurt, harissa, mint, cumin, and salt and pepper. Spread the mixture over both sides of the chicken.
- If you can - marinate in the refrigerator for 2-24 hours.
- Bake for 35-45 minutes in a 400 degree oven.
- Serve warm or cold with a green salad and a squeeze of lemon.
Notes
Nutrition
The inspiration for this recipe comes from a recipe found in an old Donna Hay cookbook that is no longer in print.
This post was originally published in 2014 and updated for 2019.
Mincey says
I've never come across a recipe before where pretty much every review is NOT based on having made the actual dish. Seriously guys? Very misleading 5 star situation...
Jenn says
I've been putting harissa on EVERYTHING lately! This delicious chicken dish is next on the list - YUM!
Nellie says
So intrigued by this - I've never used harissa in my recipes so I'm definitely going to try this out - looks yummy!
Laura @MotherWouldKnow says
Love harissa and this recipe looks so easy. Almost like a tandoori chicken. I use Cava brand harissa (a local company for me in Washington, DC) but someday I'd like to learn to make my own.
heather @french press says
I am WAY late to the harissa party, but this chicken looks fantastic!
Pam Greer says
You have to try it, it's wonderful!
Christie says
I have a bottle of harissa that I haven't opened yet. I need too. Yogurt is my favorite way to marinade chicken. It is a great way to cheap it moist and reduce fat and calories. Can't wait to try this recipe.
Pam Greer says
I know, it's my favorite way too and the harissa paste really takes it over the top!
TeaLady says
Don't feel bad. I still have not gotten on the Harissa boat, so to speak. Chicken does look delicious.
Pam Greer says
You need to try it!
Kim says
Yep we made that harissa for Ottolenghi and it was one of my favorite recipes all year long. It's a very flavorful condiment for sure. This looks terrific!
Chef Mireille says
I love harissa and ever since I started making my own, I use it often!
kitchen flavours says
Such a delicious looking dish. I love Harissa, my homemade one was all gone but I have a small tube which I bought months ago when we cook with Ottolenghi.
Thanks for stopping by, it would be great if you could participate in Cook-Your-Books!
Have a wonderful week, Pam!
Couscous & Consciousness says
This is definitely one for me to try. I make big batches of harissa in the summer when peppers and chillies are plentiful, then freeze in small quantities, so I have it on hand all year round. I just love that, as you say, it gives heat as well as more complex, wonderful flavours. I'm always looking for an excuse to use it.
Deb in Hawaii says
Ottolenghi first introduced me to making and cooking with harissa--it adds so much great flavor. This looks delicious--loving that harissa roasted squash too. 😉
Michelle says
The exterior of the chicken looks absolutely delicious! You really can't beat 7 ingredients either.
sunita rohira says
I also heard about Harissa recently and made some at home. It has become my favorite marinade. Recently made some fish with yogurt Harissa marinade :-). Did not add cornstarch though. Will try doing that the next time.
sprinklesandsauce says
That chicken looks so good and succulent!
Rachel Cotterill says
I went so wrong the first time I cooked with harissa! I knew what it was when I bought it, but by the time I used it, I'd forgotten it was JUST chillies - it looked like a nice tub of tomato-based sauce. Ooops.
Lea Ann (Cooking On The Ranch) says
I just discovered Harissa late last Summer and loved it. It's wonderful and I've been pinning Harissa recipes ever since. With that said, Pinned! 🙂
Lea Ann (Cooking On The Ranch) says
I just discovered Harissa late last Summer and loved it. It's wonderful and I've been pinning Harissa recipes ever since. With that said, Pinned! 🙂
grace says
i can't recall ever having harissa in anything and i've certainly never used it myself. i'll see what i can do about that.
a good yarn says
I think the cornstarch stops the yoghurt from splitting (?).
Zosia says
I think harissa makes everything taste better. Your chicken and squash look delicious!
Cindy says
I tried harissa (found it at Whole Foods) last night for the first time in Eggs in Purgatory. Will have to try this recipe. Why the cornstarch?
Joanne says
I'm pretty obsessed with harissa lately also! Can't wait for that squash recipe!
Big Dude says
I'm really behind times as I had to look up harissa, but the chicken looks really good.