Harissa Chicken
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
For the Harissa Chicken
  • 8pieces of Chicken Thighs(recipe note-1)
  • 4tablespoons of Harissa Paste
  • 1tablespoon of Honey
  • 1tablespoon of Olive Oil
  • 1whole Lime(zest & juice)
  • 1teaspoon of Black Pepper
  • 1teaspoon of Sea Salt
  • 1tablespoon of Oil(any high smoke point oil)
For the Mint Yogurt Dip
  • 3tablespoons of Yogurt(plain)
  • 5-6leaves of Mint(finely chopped)
  • 2sprigs of Cilantro(finely chopped)
  • 1whole Chili(finely chopped)
  1. Combine Harissa Paste, Honey, Olive Oil, zest and juice of Lime, as well as Black Pepper in a mixing bowl and marinade the Chicken for at least 1 hour (preferably overnight). Once marinaded, sprinkle the Sea Salt onto the top/skin side of the Chicken before cooking. This will help it crisp up and avoid the salt drawing out moisture while marinading.
  2. Preheat oven to 425(f). Heat the Canola Oil in a thick skillet on high heat.
  3. Pan-fry the Chicken for 1-2 minutes on each side then transfer onto a baking tray and bake in the oven for 15-30 minutes (recipe note-2). Once cooked, remove Chicken to rest. Brush the Chicken with the resting juices for maximum flavor.
  4. Sprinkle Cilantro and Chili on top for garnish. Mix the Yogurt and Mint Leaves together in a bowl for dipping. Add your choice of side and serve up!
Recipe Notes

(1) Bone-in thighs are optimal for this recipe because of the skin and the tenderness of dark meat. However, I substituted for a few breasts and it worked just as well. Just be sure to adjust the cooking times as breasts take less time to cook.

(2) The cooking time will heavily depend on the size of the chicken. The recommended safe temperature is 165(f) but you could remove from the oven a few degrees before reaching as the chicken will continue to cook while resting.