Harissa Chicken Recipe
This delightful Harissa Chicken recipe packs bold flavor into a quick and easy dish that’s perfect for busy weeknights! A simple marinade of harissa, honey, garlic, and spices ensures juicy, tender chicken thighs with crispy, golden skin. Simple ingredients, big flavor!
- Prep Time: 16 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 51 minutes
- Yield: 4 servings
- Category: Main Course, Main Dish
- Method: Baking
- Cuisine: African, Mediterranean
- Diet: Halal
Ingredients
Chicken:
- 1 ½ pounds chicken thighs, bone-in, skin-on
Marinade:
- ½ cup harissa sauce or paste
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons honey (up to 3 tablespoons for added sweetness)
- 1 tablespoon lemon juice, fresh is best
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
Optional Garnish:
- Chopped parsley
- Lemon wedges
Instructions
- Pat the chicken thighs dry: Pat the chicken thighs dry with a paper towel.
- Mix the marinade: In a large bowl, mix together the harissa paste, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper until well combined.
- Coat chicken in marinade: Add the chicken thighs to the bowl and toss to coat thoroughly in the harissa marinade. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Preheat oven: Preheat your oven to 425°F (220°C) and grease a rectangular baking dish with cooking spray.
- Bake the chicken: Place the marinated chicken thighs skin-side up on the baking dish. Spoon any extra marinade over the top. Roast in the oven for 30–35 minutes until the skin is crispy and the chicken is cooked through. For a slightly charred finish, broil for 2–3 minutes.
- Rest and garnish: Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and lemon wedges.
Notes
- Storage Information: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the skin crispy.
- Freezing Instructions: Marinated but uncooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
- Make Ahead Tip: Marinate the chicken the night before for the best flavor and easy prep the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 499 kcal
- Sugar: 11g
- Sodium: 1027mg
- Fat: 36g
- Saturated Fat: 9g
- Unsaturated Fat: 24g
- Trans Fat: 0.1g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 167mg
Find it online: https://lauracooks.com/harissa-chicken-recipe/
