Harissa Honey Chicken
This Harissa Honey Chicken features a bold blend of harissa, honey, and spices creating juicy, tender chicken thighs with crispy skin, perfect for flavorful and easy weeknight meals.
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.