Harissa — the smoky North African chilli paste — makes a brilliant chicken marinade, especially loosened with yoghurt. The air fryer chars it beautifully while keeping the meat juicy. Here's how.
Key takeaways
Q: How do you make harissa chicken in an air fryer?
A: Marinate chicken in harissa and yoghurt, then air fry at 200°C (400°F) for 18–22 minutes, to 74°C, until charred.
Q: Why add yoghurt?
A: It tenderises the chicken and mellows the harissa's heat.
Times & temperatures
| Cut | Temp | Time |
|---|---|---|
| Thighs | 200°C / 400°F | 18–22 min |
| Breast | 200°C / 400°F | 16–18 min |
The recipe
Air Fryer Harissa Chicken
Ingredients
- 8 chicken thighs
- 2 tbsp harissa, 3 tbsp yoghurt
- Garlic, lemon, cumin
- 1 tsp oil
Method
- Marinate the chicken 30 minutes.
- Air fry at 200°C for 18–22 minutes.
- Turn once for an even char.
- Check 74°C; finish with lemon.
Tips
- Yoghurt tenderises and tempers the heat.
- Rose harissa adds a floral depth.
- Thighs stay juiciest.
Frequently asked questions
How do you make harissa chicken in an air fryer?
Marinate chicken in harissa and yoghurt, then air fry at 200°C for 18–22 minutes to 74°C, turning once, until charred and juicy.
Why add yoghurt to harissa chicken?
The yoghurt tenderises the chicken and mellows the harissa's heat, while helping the marinade cling and char.
What goes with harissa chicken?
Couscous, flatbreads, a tomato salad or roasted vegetables all suit its smoky, spiced flavour.