Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in smoky harissa paste, grilled to perfection and served alongside a refreshing chickpea and cucumber salad. This mediterranean-inspired chicken ready in about 30 minutes pairs boneless skinless chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp harissa paste, 2 tbsp olive oil, 2 tbsp lemon juice, and 2 minced garlic cloves. Add 1.5 lbs boneless skinless chicken thighs and turn to coat thoroughly. Cover and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
  3. Step 3: While chicken grills, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1/4 cup chopped fresh parsley, 1/4 small finely chopped red onion, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Toss gently to combine.
  4. Step 4: Serve the grilled harissa chicken thighs warm alongside the chickpea salad for a balanced and flavorful meal.

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Frequently asked questions

How long does Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Harissa-Spiced Chicken Thighs with Chickpea Salad?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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