Description
This Honey Harissa Chicken Thighs recipe features tender, juicy boneless skinless chicken thighs marinated in a fragrant blend of spicy harissa paste, sweet honey, and zesty lemon juice. Grilled to perfection for a smoky char, then topped with vibrant pickled onions and fresh parsley, this dish is a flavorful and exciting meal perfect for weeknight dinners or weekend gatherings.
Ingredients
Chicken and Marinade
- 2 Pounds Boneless Skinless Chicken Thighs
- ¼ Cup Olive Oil (divided)
- 3 Tablespoons Harissa Paste
- 2 Tablespoons Honey
- ¼ Cup Lemon Juice (about 1 lemon)
- 3 Cloves Garlic (mashed or minced)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Harissa Sauce
- ⅓ Cup Olive Oil
- 2 Tablespoons Harissa Paste
- ¼ Cup Lemon Juice (about 1 lemon)
- 1 Teaspoon Onion Powder
- 2 Cloves Garlic
- 1 Teaspoon Kosher Salt
Garnishes
- Pickled Onions
- Chopped Parsley
Instructions
- Prepare Harissa Sauce: Add all the harissa sauce ingredients—⅓ cup olive oil, 2 tablespoons harissa paste, ¼ cup lemon juice, 1 teaspoon onion powder, 2 cloves garlic, and 1 teaspoon kosher salt—to a blender. Blend until smooth, then set the sauce aside.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels and place them in a large bowl. Add ¼ cup olive oil, 3 tablespoons harissa paste, 2 tablespoons honey, ¼ cup lemon juice, 3 cloves garlic (mashed or minced), 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss thoroughly to coat each piece evenly in the marinade.
- Marinate Time: Cover the bowl with plastic wrap or a lid and let the chicken marinate at room temperature for at least 30 minutes to allow flavors to meld.
- Preheat Grill: While marinating, preheat your grill to 500°F (260°C). Spray the grill grates lightly with avocado oil spray to prevent sticking.
- Grill Chicken: Place the marinated chicken thighs on the hot grill grates. Cook undisturbed for 7 minutes to develop a good sear and grill marks.
- Flip and Continue Cooking: Flip the chicken and grill for an additional 6 to 7 minutes, or until the internal temperature reaches 165°F (74°C). Avoid flipping too early; if the chicken is sticking, wait until it releases naturally from the grates.
- Rest the Chicken: Remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat moist.
- Serve: Drizzle half of the prepared harissa sauce over the resting chicken. Garnish with chopped parsley and pickled onions for a bright, fresh contrast.
- Additional Sauce: Serve the remaining harissa sauce on the side for dipping or added flavor.
- Oven Option: For those who prefer baking, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Place the marinated chicken on the sheet and bake for 15 minutes. Flip the chicken and bake for another 13 to 15 minutes until cooked through. For a beautifully browned top, broil the chicken for 2 minutes at the end. Rest, then top with sauce and garnishes as described.
Notes
- Harissa paste can vary in heat level, so adjust quantity to taste if desired.
- Letting the chicken marinate longer (up to 2 hours) can increase flavor intensity.
- Use a meat thermometer to ensure chicken is cooked to safe internal temperature 165°F (74°C).
- The oven method is a great alternative during adverse weather or if a grill is not available.
- Pickled onions add a tangy crunch but can be omitted or substituted with fresh onions.
- Leftover sauce keeps well refrigerated for up to 3 days and is delicious as a condiment for other grilled meats or veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes grilling plus 5 minutes resting (or 30 minutes baking including broiling and resting)
- Category: Main Dish
- Method: Grilling
- Cuisine: North African / Mediterranean
