Many chicken recipes promise bold flavor but often fall flat. This harissa grilled chicken with creamy hummus and pomegranate glaze absolutely delivers.

The chicken is tender, smoky, and infused with deep North African spices, while the silky hummus balances everything with nutty, lemony richness.

Finished with a glossy drizzle of sweet-tart pomegranate glaze and a shower of herbs, this is a dinner that feels restaurant-worthy but is surprisingly simple to pull together at home.

Whether you’re hosting guests or just craving something vibrant and satisfying, this dish will win over everyone at the table. Serve it with freshly warmed flatbread and let each bite soak up every bit of flavor.

The Perfect Balance of Spice, Sweetness, and Cream

Harissa has a reputation for being fiery, but when paired with creamy hummus and the syrupy sweetness of pomegranate glaze, it transforms into something beautifully balanced.

Each bite offers a layered experience — the charred, spicy chicken, the cool and nutty hummus, the bright zing of lemon and sumac, and that final touch of sweet tang from the pomegranate glaze. It’s a celebration of Middle Eastern flavors coming together in perfect harmony.

You can easily double the recipe for a larger gathering, and leftovers make an excellent wrap or salad the next day.

Choosing the Right Chicken

This dish works best with bone-in chicken thighs for maximum flavor and tenderness. The natural fat keeps the meat juicy as it grills, soaking up every bit of that harissa marinade.

If you prefer a leaner option, boneless thighs or even chicken breasts can work — just reduce the cooking time slightly to prevent dryness. The harissa marinade ensures whichever cut you choose turns out flavorful and moist.

For a vegetarian twist, you can even swap the chicken for roasted cauliflower or halloumi — both pair beautifully with hummus and pomegranate glaze.

Crafting the Harissa Marinade

The magic starts with the marinade. Rose harissa brings a beautiful depth of flavor — smoky, floral, and gently spicy all at once. When combined with tomato paste, lemon juice, and olive oil, it creates a paste that clings to the chicken, infusing it from the outside in.

Letting the chicken sit in this marinade for at least 30 minutes (or even overnight) makes a huge difference. The acid from the lemon helps tenderize the meat, while the oil locks in moisture.

You’ll notice that once grilled, the marinade caramelizes into a glossy coating, delivering a burst of flavor in every bite.

If you enjoy marinades like this, you might also love the spicy garlic prawn mafalde pasta — another dish that balances heat and richness beautifully.

Blending the Creamiest Hummus

No good Middle Eastern-inspired dish is complete without hummus. For this recipe, it’s not just a side — it’s the base that ties everything together.

Start with a can of chickpeas, drained and rinsed. Blend them with tahini, fresh lemon juice, garlic, cumin, olive oil, and a pinch of salt. The trick to creamy hummus is patience — blend longer than you think you should, and add cold water gradually until it turns smooth and fluffy.

The tahini brings a nutty depth that complements the grilled chicken perfectly, while the lemon juice cuts through richness and keeps the flavor fresh.

If you want to take it up a notch, warm the chickpeas before blending — it makes the hummus extra velvety.

Grilling the Chicken to Perfection

Once your chicken has soaked up the harissa goodness, it’s time to grill. High heat is key here — you want that irresistible char without overcooking the meat.

Set your grill or broiler to high and place the chicken on a foil-lined tray. Grill each side for about 7 minutes, turning once, until the outside is slightly blistered and the inside reaches a juicy, cooked-through texture.

After grilling, cover the chicken loosely with foil and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent.

If you’re using an outdoor grill, you’ll get that smoky edge that makes this dish even more irresistible.

The Power of Pomegranate Glaze

The pomegranate glaze (also known as pomegranate molasses) adds a finishing touch that elevates this dish from delicious to unforgettable. Its tangy sweetness cuts through the richness of the hummus and the spice of the harissa, creating balance.

Drizzle it generously over the plated dish right before serving. A few drops go a long way, so resist the urge to overdo it — you want contrast, not candy.

You can find pomegranate glaze in most grocery stores, or make your own by simmering pomegranate juice with a touch of lemon until thick and syrupy.

For another recipe that highlights sweet-savory flavor pairings, check out the miso glazed eggplant recipe — it uses similar balance and technique.

Assembling Your Plate Like a Pro

Presentation plays a huge part in making this dish shine. Spread a generous layer of your hummus onto a large serving plate, using the back of a spoon to create soft swoops.

Slice the grilled chicken into strips and arrange them on top of the hummus, slightly overlapping for texture. Drizzle the pomegranate glaze across the surface, letting it trail naturally.

Finish with a sprinkle of sumac for a citrusy note, a scattering of fresh dill and parsley, and, if you have them, dried rose petals for a touch of elegance.

A light drizzle of olive oil just before serving adds that glossy restaurant finish.

Serve everything immediately with warm flatbread — it’s perfect for scooping up the hummus and catching every bit of sauce.

Serving Suggestions and Pairings

This harissa chicken pairs beautifully with a range of side dishes. A simple cucumber and tomato salad adds freshness, while roasted sweet potatoes or couscous provide a hearty base.

For a light, balanced meal, serve it with charred broccoli or quinoa bowls like the charred broccoli mozzarella quinoa bowl — the textures complement each other perfectly.

You can also use the leftovers to make wraps, layering chicken and hummus with crisp lettuce, or even serve it as part of a mezze spread with olives, grilled vegetables, and yogurt dip.

Tips for the Best Results

Marinate in Advance: Give the chicken time to absorb flavor. Even one hour makes a big difference.

Don’t Rush the Hummus: Blend until completely smooth, adding cold water slowly.

Char is Flavor: Don’t be afraid of a little blackening on the chicken — it adds smoky depth.

Use Fresh Herbs: Dill and parsley bring vibrancy that balances the rich flavors.

Serve Immediately: The contrast between warm chicken and cool hummus is what makes this dish special.

Variations to Try

If you love to experiment, this recipe is incredibly adaptable. Swap harissa for smoky paprika and chili flakes for a milder version, or add grilled vegetables like zucchini and bell peppers for color and texture.

You can also turn it into a grain bowl — spoon hummus onto a base of cooked couscous or quinoa, top with chicken, and finish with glaze and herbs.

For a plant-forward meal, use roasted chickpeas or tofu instead of chicken, keeping the same flavorful components intact.

Storage and Meal Prep

Leftovers keep well for up to three days when refrigerated in an airtight container. Store the chicken and hummus separately for best texture.

To reheat, warm the chicken gently in a skillet or microwave, and bring the hummus to room temperature before serving.

You can also freeze the hummus for up to two months — just thaw it in the fridge and whisk in a touch of olive oil before using.

Frequently Asked Questions

Can I use store-bought hummus?
Yes! While homemade hummus offers more control over flavor and texture, high-quality store-bought hummus works just fine for a quicker meal.

Is this recipe spicy?
Rose harissa has a moderate heat that balances beautifully with the creamy hummus and sweet pomegranate glaze. If you prefer it milder, use less harissa or mix it with a spoon of yogurt before marinating.

What if I can’t find pomegranate molasses?
You can make a quick substitute by reducing pomegranate juice with a little lemon juice and sugar until syrupy. It gives the same tangy-sweet effect.

Can I bake instead of grill?
Absolutely. Bake the marinated chicken at 400°F (200°C) for 25–30 minutes, then broil for 2–3 minutes to get that charred finish.

Can this be made ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance and prepare the hummus a day ahead. Assemble just before serving for the freshest taste.

What’s the best flatbread to serve with it?
Soft, pillowy flatbreads or pitas work best. You can also try homemade puffy pita bread if you want to go all out.

Final Thoughts

This harissa grilled chicken with creamy hummus and pomegranate glaze captures everything you want in a showstopping meal — flavor, texture, and color. It’s rich yet fresh, simple yet sophisticated, and every element plays its part.

Perfect for dinner parties or quick weeknight meals, it’s proof that with just a few pantry staples and bold ingredients, you can create something extraordinary in under an hour.

Serve it up warm, share it generously, and don’t forget to scoop up every last bit with that warm flatbread.