Harissa Honey Chicken
By Suzy Karadsheh
Category
Entree
Cuisine
American/Mediterranean
Servings
4-6
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 Minutes
Ingredients
-
2 to 4 tablespoons harissa paste
- 2 tablespoons tomato paste
-
1/4 cup honey
- 1 lemon, juiced
-
Extra virgin olive oil
-
1 teaspoon Urfa Biber, Aleppo pepper, or red chili flakes
-
1 teaspoon coriander
-
1/2 teaspoon smoked paprika
- 5 garlic cloves, minced
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- Kosher salt
- Black pepper
Directions
Make the honey-harissa marinade. In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (I used 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.
Marinate the chicken. Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. If you have the time, cover and refrigerate for a couple of hours or overnight. Otherwise, allow it to sit at room temperature while your oven heats.
Get ready. Preheat your oven to 400°F.
Bake. Transfer the chicken and the marinade to a 9×13 baking pan. Place the chicken on the center rack of your heated oven and bake until the chicken is cooked through and the surface is nicely caramelized with some charred bits, about 35 to 40 minutes.
Finish and serve. Drizzle a bit of the pan juices over the chicken and serve!
Recipe Note
- Chicken is cooked through when the internal temperature at the thickest part reads 165°F, but chicken thighs are very forgiving. They’ll stay juicy up to around 175°F.
- You can use any cut of chicken you like for this recipe, just adjust the cooking time accordingly–breasts cook faster, bone-in, skin on thighs will take longer.
Nutrition
Calories 361, Fat 9.5 grams, Monounsaturated Fat 3200 milligrams, Sodium 367.1 milligrams, Sugar 19.6 grams, Calcium 40.7 milligrams, Carbs 24.4 grams, Saturated Fat 2.4 grams, Trans Fat 0.04 grams, Potassium 732.7 milligrams, Iron 2.5 milligrams, Protein 44.7 grams, Polyunsaturated Fat 2100 milligrams, Cholesterol 214.7 milligrams, Fiber 1.5 grams, Vitamin C 18.7 milligrams, Vitamin A 8.9 milligrams