Harissa Chicken is a vibrant and aromatic dish that brings the bold flavors of North Africa and the Mediterranean right to your dinner table. This dish features succulent, juicy chicken thighs marinated in a smoky, spicy harissa sauce balanced with a touch of honey and fresh lemon juice, making every bite full of complex yet harmonious flavors.
Whether you’re looking for a quick weeknight meal or something special to impress guests, this recipe is both simple and satisfying, offering crispy skin and tender meat with minimal effort. The fragrant spices and fresh garlic complement the heat of the harissa beautifully, creating a dish that is truly unforgettable.
- A quick and easy marinade delivers bold, spicy, and balanced flavors with sweet honey and fresh lemon.
- Chicken thighs remain juicy and tender with irresistibly crispy skin after roasting.
- Minimal prep and cook time make it perfect for busy weeknights but impressive enough for guests.
- Can be marinated ahead, making meal planning easier without sacrificing flavor.
Ingredients
- Chicken Thighs (bone-in, skin-on): Provides rich flavor and juicy texture; skin crisps beautifully when roasted.
- Harissa Sauce or Paste: A North African chili-based sauce that adds smoky heat and fragrant spices, forming the marinade’s base.
- Garlic (minced): Provides pungent, aromatic depth to the marinade, balancing the spiciness of the harissa.
- Extra Virgin Olive Oil: Enhances the marinade’s texture and helps crisp the chicken skin during cooking.
- Honey: Adds subtle sweetness to round out the heat and acidity in the sauce.
- Lemon Juice (fresh): Brightens the marinade with fresh acidity that tenderizes the chicken and balances flavors.
- Cumin: Earthy and warm spice that adds depth and complexity to the marinade.
- Smoked Paprika: Contributes smoky notes complementing the harissa’s spiciness.
- Fine Sea Salt: Enhances and balances all flavor elements in the dish.
- Fresh Ground Black Pepper: Adds mild heat and subtle bite to complement the other spices.
- Chopped Parsley (optional garnish): Fresh herb to brighten the finished dish with color and flavor.
- Lemon Wedges (optional garnish): Additional fresh acidity to serve alongside for squeezing over the chicken.
Instructions
- Pat Dry the Chicken Thighs
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Start by thoroughly patting the chicken thighs dry using paper towels. Removing moisture helps the skin crisp up beautifully during roasting and allows the marinade to adhere better to the chicken.
- Prepare the Harissa Marinade
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In a large mixing bowl, combine harissa sauce, minced garlic, olive oil, honey, fresh lemon juice, cumin, smoked paprika, salt, and black pepper. Mixing these ingredients well ensures a balanced marinade that infuses every piece with vibrant flavor.
- Coat Chicken in Marinade
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Add the dried chicken thighs to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, allowing the spices and aromatics to penetrate deeply into the meat.
- Preheat Oven and Prepare Baking Dish
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Preheat your oven to 425°F (220°C). Lightly grease a rectangular baking dish with cooking spray or a little oil to prevent sticking and to promote even cooking of the chicken.
- Arrange and Roast the Chicken
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Place the marinated chicken thighs skin-side up on the baking dish, spacing them evenly. Spoon any remaining marinade over the top. Roast in the preheated oven for 30–35 minutes until the skin is golden and crispy, and the chicken is cooked through (internal temperature 165°F).
- Optional Broil for Extra Crispiness
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For an extra crispy and slightly charred skin finish, switch the oven to broil mode and broil the chicken for an additional 2–3 minutes. Keep a close eye to avoid burning.
- Rest and Garnish
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Remove the chicken from the oven and let it rest for 5 minutes to allow juices to redistribute, keeping the meat moist. Garnish with chopped fresh parsley and serve with lemon wedges for added brightness.
- Marinating time is flexible: while 1 hour infuses good flavor, overnight marinating yields the best taste and tenderness.
- Cooking times may vary by oven; always verify chicken is fully cooked with a meat thermometer for safety.
- Harissa paste varies in heat, so adjust honey or lemon juice according to your preferred spice level.
Storage Tips
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispy skin. Uncooked, marinated chicken can be frozen for up to 2 months; thaw completely in the fridge overnight before cooking.
Serving Suggestions
This Harissa Chicken pairs wonderfully with fluffy couscous, roasted vegetables, or a fresh green salad to balance the spicy richness. Garnish with extra lemon wedges and chopped parsley to add brightness and color.
- Patting the chicken dry before marinating ensures crisp skin once baked.
- Use bone-in, skin-on thighs for the best flavor and juiciness compared to boneless varieties.
- For extra smoky flavor, try adding a pinch of chipotle powder or using smoked sea salt.
FAQs
- Can I use chicken breasts instead of thighs?
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Yes, but chicken breasts can dry out faster. Adjust cooking time and monitor closely to avoid overcooking.
- What can I substitute for harissa paste?
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If unavailable, mix chili powder, smoked paprika, cumin, garlic, and olive oil to mimic the flavors, but the authentic harissa flavor is unique.
- Is it spicy for kids?
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Harissa has moderate heat but you can reduce it by using less paste and more honey to balance the spice for milder taste.
- Can I grill the marinated chicken?
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Absolutely! Grill over medium heat until cooked through, which will add smoky flavor and crispy skin.
- How long can I marinate the chicken?
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Marinate from 1 hour up to 24 hours; longer marinating intensifies flavors and tenderizes the meat further.
- What sides go well with harissa chicken?
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Try serving with couscous, rice pilaf, roasted veggies, or a simple cucumber and tomato salad to complement the spicy chicken.
Harissa Honey Chicken
Equipment
- 1 large bowl for marinating chicken
- 1 rectangular baking dish greased for roasting chicken
- 1 oven preheated to 425°F
Ingredients
- 1 ½ pounds bone-in skin-on chicken thighs
- 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 freshly ground black pepper
- chopped parsley for garnish (optional)
- lemon wedges for garnish (optional)
Instructions
- Pat chicken thighs dry with paper towels.
- In a large bowl, combine harissa sauce, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper until well mixed.
- Add chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat oven to 425°F and grease a rectangular baking dish with cooking spray.
- Place marinated chicken thighs skin-side up in the baking dish and spoon remaining marinade over the top.
- Roast the chicken for 30 to 35 minutes until skin is crispy and chicken is cooked through.
- Optional: Broil the chicken for 2 to 3 minutes for a slightly charred finish.
- Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.
Notes
- Store leftovers in airtight container in refrigerator up to 3 days.
- Reheat in oven or air fryer to keep skin crispy.
- Freeze marinated, uncooked chicken up to 2 months; thaw overnight before baking.
- Marinate overnight for deeper flavor.
