Harissa Honey Garlic Chicken (Printable Version)
Juicy chicken thighs with harissa, honey, and garlic. Sweet heat, golden crispiness. #spicychicken #mediterranean #ovenbaked #harissa #weeknightdinner
# Ingredients:
01 -
1 ½ pounds bone-in, skin-on chicken thighs
02 -
½ cup harissa sauce or paste
03 -
4 cloves minced garlic
04 -
2 tablespoons extra virgin olive oil
05 -
1 ½ tablespoons honey, up to 3 tablespoons for added sweetness
06 -
1 tablespoon fresh lemon juice
07 -
1 teaspoon cumin
08 -
1 teaspoon smoked paprika
09 -
¾ teaspoon fine sea salt
10 -
½ teaspoon freshly ground black pepper
→ Optional Garnish
11 -
Chopped parsley
12 -
Lemon wedges
# Steps:
01 -
Pat the chicken thighs dry with a paper towel.
02 -
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.
03 -
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.
04 -
Preheat your oven to 425°F (220°C). Grease a rectangular baking dish with cooking spray.
05 -
Place the marinated chicken thighs skin-side up on the baking dish. Spoon any extra marinade over the top.
06 -
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.
07 -
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to keep the skin crispy.
02 -
Marinated but uncooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.
03 -
Marinate the chicken the night before for the best flavor and easy prep the next day.