Harissa Chicken

This Harissa Chicken recipe features juicy, tender chicken thighs with crispy skin, all brought together with a simple yet flavorful marinade. The bold combination of harissa, honey, garlic, and spices makes for a dish that’s as vibrant as it is delicious. Perfect for busy weeknights, this easy recipe delivers big flavor with minimal effort.

Why You’ll Love This Recipe

Harissa Chicken is the ultimate combination of spicy, sweet, and savory. The harissa sauce adds a wonderful depth of flavor, while honey balances the heat with a touch of sweetness. Smoked paprika and cumin round out the profile, giving the chicken a warm, smoky undertone. The result is a succulent chicken with crispy skin and a burst of complex flavors in every bite. It’s an easy, hands-off meal that’s perfect for weeknight dinners or meal prep.

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 fresh lemon juice

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• ¾ teaspoon fine sea salt

• ½ teaspoon fresh ground black pepper

Optional Garnish:

• Chopped parsley

• Lemon wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken:
   Pat the chicken thighs dry with a paper towel. This helps the skin crisp up during cooking.

2. Make the Marinade:
   In a large bowl, mix together the harissa sauce or paste, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper. Stir until the marinade is well combined.

3. Marinate the Chicken:
   Add the chicken thighs to the bowl and toss to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.

4. Preheat the Oven:
   Preheat your oven to 425°F (220°C). Grease a rectangular baking dish with cooking spray.

5. Roast the Chicken:
   Place the marinated chicken thighs skin-side up on the prepared baking dish. Spoon any extra marinade over the chicken. 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 at the end.

6. Rest and Serve:
   Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.

Servings and Timing

• Servings: 4

• Prep Time: 16 minutes

• Cook Time: 35 minutes

• Marinate Time: 1 hour

• Total Time: 1 hour 51 minutes

Variations

• Different Protein: While this recipe uses chicken thighs, you can also use chicken breasts or even bone-in, skin-on chicken drumsticks.

• More Heat: If you like it spicier, increase the amount of harissa sauce or add a pinch of cayenne pepper.

• Sweetness Adjustment: Adjust the amount of honey to your taste. Use more for a sweeter version, or less if you prefer a more savory flavor.

• Add Vegetables: Toss some vegetables like bell peppers, onions, or zucchini in the marinade and roast them along with the chicken.

Storage/Reheating

• 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.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but keep in mind that they may not be as juicy as thighs. Bone-in, skin-on breasts are the best substitute for retaining moisture.

2. What is harissa?

Harissa is a spicy, flavorful North African chili paste made with red peppers, garlic, spices like cumin and coriander, and often a bit of oil. It adds a bold, smoky heat to dishes.

3. Can I make the marinade ahead of time?

Yes, you can prepare the marinade ahead of time and store it in the fridge for up to 3 days. Marinating the chicken overnight will give the best results.

4. Can I grill the chicken instead of roasting it?

Absolutely! You can grill the marinated chicken over medium heat for about 25-30 minutes, turning occasionally, until the chicken is fully cooked and the skin is crispy.

5. Can I make this dish spicier?

Yes, you can increase the amount of harissa or add a pinch of chili flakes or cayenne pepper to ramp up the heat.

6. Can I substitute honey with another sweetener?

Yes, you can use maple syrup, agave, or brown sugar as a substitute for honey.

7. How do I know when the chicken is done?

The chicken is done when its internal temperature reaches 165°F (74°C), and the skin is crispy and golden brown.

8. Can I use store-bought harissa paste?

Yes, store-bought harissa paste works great, but homemade harissa can offer even more control over the flavor and spice level.

9. How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or air fryer to keep the skin crispy.

10. Can I freeze this recipe?

You can freeze the marinated chicken (uncooked) for up to 2 months. Thaw it overnight in the fridge and then bake it as directed.

Conclusion

Harissa Chicken is a flavorful, easy-to-make dish that brings bold Mediterranean and African flavors to your table. With a simple marinade and a quick roasting process, it’s a fantastic weeknight dinner that’s packed with flavor. Whether you’re serving it with a side of couscous, rice, or a fresh salad, this chicken is sure to impress. Enjoy the spicy, sweet, and smoky goodness with every bite!

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