Craving something bold, juicy, and a little spicy? These Honey Harissa Chicken Thighs are calling your name. It's everything you want in a weeknight dinner, or a weekend cookout dish, with minimal effort and maximum flavor. The chicken thighs get marinated in a smoky-sweet blend of harissa, lemon, and garlic, then grilled (or baked!) until they're caramelized and tender. And the best part? A silky harissa sauce that gets drizzled over the top and served on the side. It's rich, tangy, and just the right amount of heat. Serve it with fresh parsley and pickled onions, and you've got the perfect dish.
Equipment
Ingredients
- 2 Pounds Boneless Skinless Chicken Thighs
- ¼ Cup Olive Oil divided
- 3 Tablespoons Harissa Paste you can find at major grocery stores!
- 2 Tablespoons Honey
- ¼ Cup Lemon Juice ~1 lemon
- 3 Cloves Garlic mashed minced
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
For the Harissa Sauce
- ⅓ Cup Olive Oil
- 2 Tablespoons Harissa Paste
- ¼ Cup Lemon Juice ~1 lemon
- 1 Teaspoon Onion Powder
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
For Garnishes:
- Pickled Onions
- Parsley chopped
Instructions
- To make this chicken, start by adding all of the harissa sauce ingredients to a blender. Blend until smooth and set aside.
- Next, pat the chicken thighs dry and place them in a large bowl. Add the olive oil, harissa paste, honey, lemon juice, garlic, salt, and black pepper. Toss to coat the chicken evenly.
- Cover the bowl and let the chicken marinate for at least 30 minutes.
- While the chicken is marinating, preheat your grill to 500°F. Spray the grill grates with avocado oil spray.
- Once the grill is hot, place the chicken on the grates. Add the chicken and cook undisturbed for 7 minutes.
- Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F. Note: If the chicken sticks to the grill, it's not ready to flip yet.
- Remove the chicken from the grill and let it rest for 5 minutes.
- Pour half of the harissa sauce over the chicken and garnish with chopped parsley and pickled onions.
- Serve with the remaining sauce on the side. Enjoy!
- Oven option: Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the marinated chicken on the sheet and bake for 15 minutes. Flip and bake for another 13-15 minutes, or until the internal temp reaches 165°F. Broil for 2 minutes at the end to brown the tops. Let rest, top with sauce and garnishes, and enjoy.
Calories: 306kcal | Carbohydrates: 8g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 954mg | Potassium: 341mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg
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