Harissa Chicken Thighs
Tender, spicy chicken thighs kissed by the grill, marinated in fragrant North African harissa and ready in under an hour.
Ingredients
- 8 pieces chicken thighs bone-in and skin-on (about 2 lbs; boneless works, too)
- 3 Tbsp harissa paste brands like Mina or Mina’s Margarita; homemade ideal
- 2 Tbsp extra-virgin olive oil helps the marinade cling
- 3 cloves garlic minced
- 1 Tbsp lemon juice freshly squeezed for brightness
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander optional, rounds out flavor
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper freshly cracked
- 1 Tbsp fresh cilantro or parsley for garnish
Instructions
- Whisk harissa, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt, and pepper until glossy and fragrant.
- Place thighs in a zip-top bag or dish, pour marinade over, and turn to coat. Chill 20 minutes at room temperature or up to 4 hours in the fridge.
- Preheat grill to medium-high (400°F) or oven to 425°F (line a sheet with foil).
- On the grill, sear skin-side down 6–8 minutes for char marks, flip and cook 6–8 more minutes until 165°F inside. In the oven, roast 25–30 minutes, flipping halfway.
- Use an instant-read thermometer at the thickest part—165°F is your target. For extra char, give the grill one more minute.
- Transfer to a platter, tent loosely with foil, and rest 5 minutes—this keeps juices locked in.
- Sprinkle cilantro, add lemon wedges, and serve with pita, couscous, or a crisp salad. Don’t skimp on extra harissa for dipping!
Notes
For milder heat, start with 2 Tbsp harissa paste and add more after tasting. Swap thighs for breasts to reduce fat; watch cooking time. Find harissa in international aisles or specialty markets.
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