Harissa Chicken Bowls

Overhead shot of assembled harissa chicken bowl with slices of pita.

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 15

Marinating Time: 1

Total Time: 1 30

Servings: people

Calories: 845kcal

Author: Platings and Pairings

These Harissa Chicken Bowls are a grain bowl like no other. Juicy, marinated chicken meets zesty harissa sauce, hummus, charred corn, pickled onions, and a medley of fresh veggies in each bite. Make them for a delicious, protein-packed, and healthy meal prep!

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Ingredients

Chicken

1 ½ pounds chicken thighs boneless, skinless, approximately 6 medium chicken thighs
4 cloves garlic peeled
1 Tablespoon olive oil
1 ½ Tablespoons harissa paste
2 Tablespoons lemon juice about 1 large lemon
1 Tablespoon honey
1 Tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper

Harissa Sauce

1/3 cup tahini
¼ cup lemon juice this is the juice of about 1-2 lemons
1 tablespoon maple syrup or honey or agave
2 cloves garlic grated or minced
1 Tablespoon harissa paste
2 Tablespoons water plus more as needed
1 teaspoon salt plus more to taste

Bowl Ingredients

4 cups cooked quinoa or steamed rice
2 ounces feta crumbled
1/3 cup hummus
1/2 cup pickled onions
1 pint cherry tomatoes halved
2 Persian cucumbers diced
1 1/2 cups corn kernels charred
2 cups shredded lettuce
1 avocado diced

Instructions

Harissa Sauce

Combine the tahini, lemon juice, and maple syrup in a bowl, and whisk until smooth.
Add the garlic, harissa, water, and salt, and whisk again. For a thinner consistency add another tablespoon or two of water.
Taste and adjust seasoning, adding more harissa or sweetness if desired. Set aside.

Chicken

Puree garlic, olive oil, harissa paste, lemon juice, honey, vinegar, and spices in a blender or food processor.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 1 hour, up to 24 hours.
Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F.
Slice the chicken and arrange on top of quinoa or rice. Top with the feta, hummus, pickled onions, tomatoes, cucumbers, corn kernels, lettuce and avocado. Drizzle on the harissa dressing and enjoy!

Notes

Make ahead and storing

You can get a headstart on this recipe by marinating and grilling the chicken, cooking the quinoa, making the harissa sauce, and chopping the veggies 2 to 3 days before assembling. Keep everything in separate airtight containers and store them in the fridge.

The assembled grain bowls will stay fresh for 3 to 4 days when they’re stored in individual airtight containers in the fridge.

Tips and tricks

The chicken thighs need at least 1 hour to soak up the delicious flavors from the marinade. However, for the best results, soak them overnight or for up to 24 hours.
You’ll know the thighs are cooked perfectly when a meat thermometer measures the internal temperature at 165ºF.
If you don’t have an outdoor grill, sear the chicken thighs in a hot skillet before finishing them in the oven. The initial sear will lock in the juices, keeping the chicken tender and flavorful. Or, feel free to air fry the chicken thighs instead!

Variations

Change the veggies – Layer the bowls with sliced bell peppers, shredded carrots, snap peas, or thinly sliced radishes. Roasted veggies, like sweet potatoes or broccoli, would be tasty, too.
Instead of rice or quinoa – Try building your harissa chicken bowl on a bed of farro, couscous, or even cauliflower rice for a low-carb option. Or, try this citrusy Greek Lemon Rice.
Switch the creamy harissa sauce – Drizzle a zesty lemon-tahini sauce, sriracha mayo, tzatziki, or any of these 15 Healthy and Flavorful Sauces for Buddha Bowls or these 15 Easy Sauces for Rice Bowls on top instead.
More topping ideas – Add olives, sun-dried tomatoes, and artichoke hearts for a Mediterranean twist, or top with fresh herbs like cilantro, parsley, or mint for a burst of freshness.

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