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Chicken Lunch Dinner 30 Minutes or Less Middle Eastern
4.6 from 11 votes

Grilled Harissa Sesame Chicken Thighs

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 17 Comments

This post may contain affiliate links. Please read my disclosure policy.

If you’re looking for more flavor in your chicken, stop right there. These Grilled Harissa Sesame Chicken Thighs are super flavourful, easy to put together and grilled to absolute perfection. Best of all, they can be on you dinner table in just 20 minutes!

a plate full of Harissa Sesame Chicken garnished with sesame seeds

Spicy, smokey, savory and rich harissa paste blends with the toasty nuttiness of sesame oil in one of the most beautiful marinades to ever be concocted in my kitchen. If you’re looking for an easy way to completely transform that mid week chicken supper, this recipe is it for you.

All you need to do is combine all those great ingredients together and marinate your chicken in it for at least 30 minutes for up to 4 hours. Now, the marination process is completely optional. I’ve been reading a lot about marinating meat and it seems that marinating is more of a myth, and doesn’t really affect the flavor of the chicken as the marinade doesn’t really penetrate the meat. So it’s up to you wether you marinate or not.

Whether you marinate this chicken or not it will still have tons of flavor. You should know that I’m crazy about sesame oil, I absolutely love the smell, the taste, everything about it.

What Is Harissa?

Harissa Paste is a Tunisian hot chili pepper paste made from roasted red peppers, serrano peppers and other hot chili peppers, spices and herbs. I’ve had this harissa paste in the fridge for quite a while now and have been meaning to use it but was trying to think of how. And believe me, these chicken thighs are the perfect answer to this question.

 Harissa Sesame Chicken marinating in a bowl

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Chicken – Boneless and skinless thigh are what we’re using today but you can use breasts if you’d prefer. Just keep in mind that chicken breast cooks quicker than chicken thighs.
  • Aromatics – Fresh minced garlic and ginger.
  • Soy sauce – Low sodium as we want to control the salt content of our dish.
  • Harissa paste – This red pepper/hot chili paste will give our dish tons of flavor, be sure to pick some up in the international aisle if you’re having trouble tracking it down in the grocery store.
  • Sugar – Brown sugar is what we’re using to balance out the heat and savory flavors we’re going for today. Brown sugar will give us more dimension and some rich molasses notes.
  • Sesame – We want both sesame oil and toasted sesame seeds.
  • Herbs – Fresh chopped green onion and parsley.

How To Make Grilled Harissa Sesame Chicken Thighs

  1. Make the marinade: In a large bowl combine the chopped green onions, garlic, ginger, harissa, soy sauce, brown sugar, sesame oil and sesame seeds. Remove about 1/4 of the mixture to a small bowl or cup and refrigerate until ready to use.
  2. Marinate the chicken: Add the chicken thighs to the large bowl and toss making sure all the chicken is covered in the marinade. Cover and refrigerate for about 30 minutes to 4 hours.
  3. Preheat your grill: over medium heat.
  4. Grill the chicken: Grill the chicken thighs for about 4 to 5 minutes per side or until cooked through and they start to char a bit. Transfer the chicken to a platter and drizzle with the remaining harissa mixture. You can also brush the harissa mixture over the chicken as you’re grilling it.
  5. Garnish and serve: Garnish with fresh parsley if preferred and sesame seeds.

Can’t Find Any Harissa Paste?

There’s some substitutes you can use instead of harissa, although nothing will quite come close to the original.

  • Fresh red chilies diced up fine with some caraway seeds, mixed with some olive oil to form an almost pesto like sauce
  • Sriracha
  • Chili oil

Can I Use Chicken Breast Instead?

Yes you can! Just grill the chicken breast for 6 minutes on each side, be sure to marinate the chicken breasts for just as long as you would the thighs, and be sure to choose boneless and skinless.

Don’t Have A Grill?

Maybe you don’t have a grill, or maybe it’s mid winter when you happen upon this recipe and there’s no way in this world that you’re about to scrape the ice off the BBQ. Well in that case you can most definitely bake these chicken thighs instead. You can bake this in the oven at 400F for 20 minutes instead of grilling.

overhead of harissa sesame chicken topped with parsley and sesame seeds

How to Serve

I love serving my chicken with a great salad, especially if trying to eat a little healthier. If you’d like to whip up something a bit more elaborate here are some other great suggestions:

  • Mashed Potatoes
  • Potato Salad
  • Roasted Fingerling Potatoes
  • Macaroni Salad
  • Roasted Potatoes
  • Coleslaw Salad

Leftovers

Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.

Freezing

Absolutely! Freeze this stored in airtight containers for up to 3 months!

More Must Try Chicken Recipes:

  • Garlic and Paprika Chicken
  • Chicken Schnitzel
  • Parmesan Chicken Strips
  • Chicken in a Hurry
  • Coq au Vin
  • Orange Chicken
  • Mongolian Chicken
  • Crispy Fried Chicken
  • Baked Chicken Thighs
  • Lemon Pepper Chicken
  • Harissa Roasted Chicken and Potatoes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of grilled harissa chicken thighs in a bowl
Print
4.55 from 11 votes

Grilled Harissa Sesame Chicken Thighs

Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Rate Recipe
If you're looking for more flavor in your chicken, stop right there. These Grilled Harissa Sesame Chicken Thighs are super flavourful, easy to put together and grilled to absolute perfection. Best of all, they can be on you dinner table in just 20 minutes!
8

Ingredients

  • 3 green onions (cleaned and chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 2 teaspoon harissa paste (*)
  • 3 tablespoon soy sauce (low sodium)
  • 2 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds (toasted )
  • 8 chicken thighs (skinless and boneless)
  • 1 tablespoon fresh parsley (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Make the marinade: In a large bowl combine the chopped green onions, garlic, ginger, harissa, soy sauce, brown sugar, sesame oil and sesame seeds. Remove about 1/4 of the mixture to a small bowl or cup and refrigerate until ready to use.
  • Marinate the chicken: Add the chicken thighs to the large bowl and toss making sure all the chicken is covered in the marinade. Cover and refrigerate for about 30 minutes to 4 hours.
  • Preheat your grill: over medium heat.
  • Grill the chicken: Grill the chicken thighs for about 4 to 5 minutes per side or until cooked through and they start to char a bit. Transfer the chicken to a platter and drizzle with the remaining harissa mixture. You can also brush the harissa mixture over the chicken as you're grilling it.
  • Garnish and serve: Garnish with fresh parsley if preferred and sesame seeds.

Notes

  1. * Harissa Paste is a Tunisian hot chili pepper paste made from roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs.
  2. You can use chicken breast for this recipe.
  3. You can bake this in the oven at 400F for 20 minutes instead of grilling.
  4. Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. 

Nutrition Information

Calories: 289kcal (14%)Carbohydrates: 5g (2%)Protein: 19g (38%)Fat: 21g (32%)Saturated Fat: 5g (31%)Cholesterol: 111mg (37%)Sodium: 306mg (13%)Potassium: 271mg (8%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 182IU (4%)Vitamin C: 2mg (2%)Calcium: 28mg (3%)Iron: 1mg (6%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of grilled harissa chicken thighs in a bowl

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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17 Comments
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Pink Peony
Pink Peony
Posted: 1 month ago

5 stars
This recipe is awesome! It will be my new go-to.

0
Reply
Caitlin Quvus
Caitlin Quvus
Posted: 2 years ago

5 stars
This sauce is ridiculously good! I used it on bone-in chicken breasts and was mad at myself for not doubling the recipe so I could dip the chicken in it. I had leftover chicken so the next day I made another batch of sauce for dipping and to put on my noodles.

0
Reply
Kat
Kat
Posted: 4 years ago

This was delicious! I made it tonight along with the Jalapeno-Garlic grilled corn and some grilled zucchini. The thighs were flavorful and moist, and the marinade was delicious!

0
Reply
Deb
Deb
Posted: 4 years ago

5 stars
Made these tonight, using breasts and Trader Joe’s harissa paste. So fantastic! Leftovers will go on a romaine and kale Asian salad later this week. Thanks so much!

0
Reply
Sara
Sara
Posted: 6 years ago

Do you think I could bake this in the oven? I only have a charcoal grill and sometimes that’s too much to mess with, haha

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sara
Posted: 6 years ago

Sure I don’t see why not!

0
Reply
susan buczak
susan buczak
Posted: 6 years ago

5 stars
My husband and yours must be grill clones……I only let him grill steaks and burgers….I have have harissa but I do not keep it in the fridge….am I wrong?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  susan buczak
Posted: 6 years ago

I think it’s one of those things where if you open it you have to keep it refrigerated, I might be wrong though but that’s what I usually do, just to be safe.

0
Reply
Jessica
Jessica
Reply to  susan buczak
Posted: 2 years ago

I have all ingredients but do not have sesame oil:( could I use olive oil or vegetable oil instead?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica
Posted: 2 years ago

Sesame oil has a very distinct flavor, very earthy and nutty. I would sub it with something like walnut oil or olive oil.

0
Reply
Kathleen
Kathleen
Posted: 6 years ago

I bought harissa, but have not used it yet, so this marinade sounds perfect. I don’t like thighs, so I’ll try it on chicken breasts, fish and steak.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathleen
Posted: 6 years ago

Steak would be awesome with this marinade!

0
Reply
Betty Comartin
Betty Comartin
Posted: 6 years ago

When do you use the sesame oil?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Betty Comartin
Posted: 6 years ago

It’s in the marinade Betty! 🙂

0
Reply
Betty Comartin
Betty Comartin
Reply to  Betty Comartin
Posted: 6 years ago

Oh ok thanks? Also it says rose harissa. Is rose the kind of harissa?
Thanks ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Betty Comartin
Posted: 6 years ago

From my understanding rose harissa has rose petals in it, so I mentioned rose harissa because that’s what mine says on the jar. 🙂

0
Reply
Betty Comartin
Betty Comartin
Reply to  Joanna Cismaru
Posted: 6 years ago

Awesome, thanks! I am definitely going to try this!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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