Harissa Chicken

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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!

Course Main Course, Main Dish

Cuisine African, Mediterranean

Keyword harissa chicken, harissa chicken recipe, harissa honey chicken

Prep Time 16

Cook Time 35

Marinate Time 1

Servings

Calories 499kcal

Author Trish - Mom On Timeout

Ingredients

1 ½ pounds chicken thighs bone-in, skin-on
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 with a paper towel.
1 ½ pounds chicken thighs
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.
½ cup harissa sauce, 4 cloves garlic, 2 tablespoons extra virgin olive oil, 1 ½ tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon cumin, 1 teaspoon smoked paprika, ¾ teaspoon fine sea salt, ½ teaspoon fresh ground black pepper
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 best flavor.
Preheat your oven to 425°F (220°C). Grease a rectangular baking dish with cooking spray.
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, or until the skin is crispy and the chicken is cooked through. For a slightly charred finish, broil for 2–3 minutes.
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
lemon wedges, chopped parsley

Notes

Storage Information

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the skin crispy.
Freezer: Marinated but uncooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
Make Ahead: Marinate the chicken the night before for the best flavor and easy prep the next day.

Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Baking Dish. This is the one I used >> Staub Baking Dish

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition