Honey Harissa Chicken Thighs Recipe
Honey Harissa Chicken is a flavorful and spicy dish featuring boneless, skinless chicken thighs marinated in a blend of olive oil, harissa paste, honey, garlic, lemon juice, and spices. It can be grilled or baked to tender perfection and served with a refreshing cilantro yogurt sauce, making it a vibrant and delicious meal perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 12-30 minutes (grilling 12-14 mins, baking 25-30 mins)
- Total Time: 37-55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: North African
- Diet: Halal
Ingredients
Harissa Chicken
- 1/4 cup olive oil
- 2 tablespoons harissa paste (adjust for desired spice level)
- 1 tablespoon honey
- Juice from 1/2 a lemon
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs boneless, skinless chicken thighs
Cilantro Yogurt Sauce
- 3/4 cup yogurt
- 1/4 cup packed fresh cilantro
- 2 tablespoons lemon juice (from 1/2 lemon)
- 1 clove garlic powder
- 1/2 teaspoon kosher salt
Instructions
- Prepare the marinade: In a glass bowl or freezer bag, combine olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Whisk or mix well until fully blended.
- Marinate the chicken: Add the chicken thighs to the marinade and turn to coat evenly. Refrigerate for at least 20 minutes or up to 24 hours, turning occasionally to ensure all sides are well coated.
- Make the cilantro yogurt sauce: While chicken is marinating, blend yogurt, fresh cilantro, lemon juice, garlic powder, and kosher salt in a blender or food processor until smooth. Refrigerate until ready to serve.
- Grill the chicken: Preheat grill to medium-high heat (400-450°F). Brush grill grates clean and oil them. Remove chicken from marinade and discard leftover marinade. Grill chicken thighs smooth side down for 6-7 minutes per side, totaling 12-14 minutes, until internal temperature reaches just below 165°F to allow for carryover cooking.
- Rest the chicken: Transfer grilled chicken to a clean plate, cover loosely with foil, and let rest 5-10 minutes before serving.
- Alternatively, bake the chicken: Preheat oven to 425°F. Place marinated chicken in a single layer in a 9×13 inch baking dish. Bake for 25-30 minutes until internal temperature is just below 165°F to allow for carryover cooking.
- Serve: Serve the grilled or baked harissa chicken with the cilantro yogurt sauce and garnish with fresh chopped cilantro if desired.
Notes
- Do not marinate chicken for more than 24 hours to avoid texture issues.
- Adjust the amount of harissa paste to control the spice level.
- Internal chicken temperature should be just under 165°F when removed from heat to avoid drying out.
- Resting chicken after cooking helps retain juices and improves flavor.
- Yogurt sauce can be made ahead and refrigerated for up to 2 days.
Find it online: https://oliviabakes.com/honey-harissa-chicken-thighs-recipe/
