Harissa Chicken Thighs

$To make harissa chicken thighs, you will need a few simple items. Here’s the complete list: - 4 bone-in, skin-on chicken thighs - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 tablespoon honey - 2 cloves garlic, minced - Juice of 1 lemon - Salt and pepper to taste - Optional: fresh cilantro or parsley for garnish - Optional: lemon wedges for serving Each ingredient plays a key role in the flavor. The chicken thighs bring richness. The harissa paste adds spice and depth. Olive oil keeps the chicken moist. Honey balances the heat. Garlic gives a nice aroma. Lemon juice brightens the dish. Salt and pepper enhance all the flavors. Using fresh herbs and lemon wedges can elevate the meal. They add color and freshness when you serve. Enjoy experimenting with these ingredients to create your perfect harissa chicken thighs! {{ingredient_image_1}} To start, gather a large bowl. In this bowl, mix together the following ingredients for the marinade: - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 tablespoon honey - 2 cloves garlic, minced - Juice of 1 lemon - Salt and pepper to taste Stir these well until they form a smooth mixture. Next, add the chicken thighs to the bowl. Make sure to coat each thigh evenly with the marinade. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for at least 1 hour. If you have more time, marinate overnight for extra flavor. Now it's time to get your oven ready. Preheat it to 400°F (200°C). This step is key for a nice bake. While the oven heats, take out a large oven-safe skillet. Place it on the stove over medium-high heat. Once it's hot, carefully add the marinated chicken thighs, skin-side down. Sear them for about 5 to 7 minutes. You want the skin to be crispy and golden. After that, flip the thighs over. Once the chicken is flipped, transfer the skillet to your preheated oven. Bake the thighs for about 25 to 30 minutes. You’ll know they’re done when the internal temperature reaches 165°F (75°C) and the juices run clear. It’s very important to check for doneness to avoid undercooking. For the best taste, marinate the chicken thighs for at least one hour. I find overnight is even better. Fresh ingredients make a big difference. Use fresh garlic and lemons for bright flavors. Quality harissa paste can elevate your dish. To get crispy skin, sear the chicken skin-side down. Heat your skillet over medium-high heat first. Cook for about 5 to 7 minutes until golden brown. After searing, flip the thighs and transfer the skillet to the oven. To keep the chicken juicy, don't overcook it. Aim for an internal temperature of 165°F. Harissa chicken pairs well with rice, couscous, or roasted veggies. These sides balance the bold flavors. For a fresh touch, add lemon wedges on the side. Garnish with chopped cilantro or parsley for a pop of color. Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken thighs overnight. This allows the harissa and other ingredients to penetrate the meat more deeply, resulting in a more vibrant taste. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Crispier Skin Tip: For extra crispy skin, pat the chicken thighs dry with paper towels before applying the marinade. This helps achieve that golden-brown crust when searing. Serving Suggestions: Pair with a side of couscous or a fresh salad to balance the heat from the harissa. A cooling yogurt sauce can also complement the dish beautifully. {{image_2}} You can change the heat of your dish easily. If you want it milder, use less harissa. Start with one tablespoon and taste. You can always add more if you want it spicier. If you like a different taste, try other chili pastes. Sriracha or sambal oelek can work well. They will change the flavor but still taste great. If you want a different sweetener, try maple syrup or agave nectar. They mix well with the other flavors. You can also substitute chicken thighs with chicken breasts or drumsticks. Just make sure to adjust the cooking time. Breasts cook faster than thighs. Grilling is a fun way to make harissa chicken thighs. Just marinate the chicken as usual. Then, preheat your grill to medium heat. Cook the chicken skin-side down for about 6–8 minutes. Flip them and cook for another 6–8 minutes until done. You can also use a slow cooker. Just add the marinated chicken to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. This method keeps the chicken very tender. Store leftover harissa chicken thighs in the fridge. Place them in an airtight container. This keeps them fresh and tasty. You can also wrap them tightly in plastic wrap. Try to eat leftovers within three days for the best flavor. You can freeze cooked chicken thighs for later. Let them cool completely first. Then, put them in a freezer-safe bag. Squeeze out the air before sealing. This helps prevent freezer burn. To thaw, move the chicken to the fridge overnight. You can also thaw it in cold water if you're in a hurry. For reheating, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Bake for about 15-20 minutes or until hot. For crispy skin, broil for a few minutes at the end. Enjoy your delicious harissa chicken thighs! You should marinate the chicken for at least 1 hour. For the best flavor, try marinating overnight. This extra time helps the flavors soak in. Yes, you can use boneless chicken thighs. They will cook faster, so reduce the baking time. Make sure they reach an internal temperature of 165°F. You can serve harissa chicken thighs with rice or couscous. Roasted vegetables also pair well. A fresh salad adds a nice touch too. Harissa can be spicy, but it also has rich flavors. The heat level varies by brand. If you prefer less spice, use less harissa paste. Yes, you can make this recipe in advance. Marinate the chicken a day before. You can also cook it ahead of time and store it. This blog post covered how to make tasty harissa chicken thighs. You learned about the key ingredients and how to marinate the chicken. We discussed cooking techniques and tips for great flavor. I shared suggestions for serving and storing leftovers. Remember, adjust the heat level to match your taste. Use fresh ingredients for the best results. Enjoy your harissa chicken, and let your creativity shine in the kitchen!$

Spicy and flavorful chicken thighs marinated in harissa paste and baked to perfection.

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Prep Time 10

Cook Time 30

Total Time 1 10

Course Main Course

Cuisine North African

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
3 tablespoons harissa paste
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, minced
1 unit Juice of 1 lemon
to taste Salt and pepper
optional Fresh cilantro or parsley for garnish
for serving Lemon wedges

Instructions

In a large bowl, combine the harissa paste, olive oil, honey, minced garlic, lemon juice, salt, and pepper, mixing well.
Add the chicken thighs to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin-side down, searing them for about 5–7 minutes until the skin is crispy and golden. Flip the thighs over.
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with fresh cilantro or parsley if desired, and serve with lemon wedges on the side.

Notes

For maximum flavor, marinate the chicken overnight.

Keyword baked, chicken, harissa, spicy