I love marinading chicken thighs in this harissa sauce and then cooking them up on the outdoor grill. Reserve some of that sauce to baste the chicken in afterwards and then serve on pita with salad, so good!
Ingredients Notes & Substitutions
Here is everything you will need to make this Harissa Marinade, including any possible swaps and ingredient notes. The full list of ingredient quantities can be found in the recipe card at the bottom of this post. I was able to find all of the ingredients for this marinade from my local grocery store.
- harissa paste – harissa paste is a paste made from red chilli and originates from North Africa. The ingredients for harissa sauce or paste can vary depending on the brand that you use. I’ve used both the Ottolenghi harissa paste and the Le Phare Du Cap Bon harissa paste, and both worked perfectly, with the latter being slightly spicier.
- lemon juice – I recommend fresh lemon juice for this recipe. You could also swap lemon juice for lime juice.
- honey – if you are vegan then swap honey for pure maple syrup or agave.
- extra virgin olive oil – I always recommend cold pressed extra virgin olive oil as it is rich in polyphenols and is less processed.
- cumin seeds – cumin seeds add such a delightful flavour to this marinade. You can swap for fennel seeds, caraway seeds or ground coriander seeds.
- sea salt flakes – if you’re using finely ground sea salt then use about half than what is called for in the recipe.
Optional Extras
- extra spice – if you want to add some extra kick to your sauce, you can increase the amount of harissa paste you use. I would recommend adding an extra half tablespoon, tasting and adding more if desired.
- fresh garlic – there is so much flavour in this marinade already but if you love your garlic then go ahead and add one garlic clove minced.
Harissa Marinade Flavour Pairings
To get you inspired, here are some ingredients that go really well with harissa:
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- cilantro (coriander)
- tomatoes
- yoghurt
- citrus
- mayonnaise
- fish (particularly white fish like snapper or barramundi)
- turmeric
- veggies – cauliflower, broccoli, beans, carrot and onion to name a few.
- chicken
How to Make Harissa Marinade
This recipe is so easy to make. All you need to do is add the harissa paste, lemon juice, honey, olive oil, cumin seeds and salt to a medium bowl and whisk to combine.
You can then use the sauce to marinade chicken thighs, whole chicken (try my harissa chicken recipe), cauliflower (my Harissa Roasted Cauliflower with Garlic Tahini Yoghurt is SO good!), fish, carrots or whatever your mood decides.
Storage
Store the harissa marinade in a jar with a lid or a glass airtight container, in the fridge for up to one week.
5 Minute Harissa Marinade Recipe
Equipment
- Whisk
- Glass jar or airtight container
Ingredients
- 2 tablespoons harissa paste
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt flakes
- 1 teaspoon cumin seeds
Instructions
- Add the harissa paste, honey, lime juice, olive oil, sea salt flakes and cumin seeds to a small bowl.
- Whisk until well combined and you have a smooth marinade.
- Transfer to a glass jar or glass airtight container to store in the fridge for up to one week.
Notes
Serving suggestions
- use to marinade chicken thighs to grill and then serve on warmed pita with Greek Yoghurt Dressing and salad.
- toss through chopped carrots, cauliflower florets or broccoli florets and roast until tender.
- spoon over cooked snapper or barramundi
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