Sticky Harissa Chicken Thighs
Get ready to elevate your weeknight dinner game with these irresistibly flavorful Sticky Harissa Chicken Thighs! This one-pan recipe combines tender, bone-in, skin-on chicken thighs with a bold marinade made from spicy harissa paste, sweet honey, and savory soy sauce, rounded out with aromatic garlic, ground cumin, and sweet paprika. After a quick sear for that satisfying crispy skin, the chicken bakes to juicy perfection in the oven, glazing itself with a sticky, caramelized sauce that packs a perfect balance of heat and sweetness. Finished with a pop of fresh lemon juice and a sprinkle of parsley, this dish is as vibrant as it is delicious. Ready in under an hour, it's perfect for busy weeknights yet impressive enough for casual entertaining. Serve alongside fluffy couscous, steamed rice, or roasted vegetables for a mouthwatering meal that's sure to please.
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Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 3 tablespoons Harissa paste
- 2 tablespoons Honey
- 1.5 tablespoons Soy sauce
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Sweet paprika
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a small bowl, whisk together the harissa paste, honey, soy sauce, minced garlic, olive oil, ground cumin, sweet paprika, fresh lemon juice, salt, and black pepper to create the marinade.
Step 3
Pat the chicken thighs dry with paper towels. Place them in a large mixing bowl and pour the marinade over the chicken, ensuring each piece is thoroughly coated. Let the chicken marinate for at least 10 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Step 4
Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Once hot, add a drizzle of olive oil and place the chicken thighs skin-side down. Sear the chicken for 4-5 minutes until the skin is golden and crispy.
Step 5
Flip the chicken thighs and pour any remaining marinade over the top. Transfer the skillet to the preheated oven.
Step 6
Bake the chicken for 25-30 minutes, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking to enhance the sticky glaze.
Step 7
Remove the skillet from the oven and let the chicken rest for 5 minutes. Baste one more time with the sticky pan sauce before serving.
Step 8
Garnish with chopped fresh parsley, if desired, and serve hot with your favorite side dishes, such as couscous, rice, or roasted vegetables.
Nutrition Facts
| Serving size | (1081.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2581.0 |
| Total Fat 189.7g | 0% |
| Saturated Fat 49.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 729mg | 0% |
| Sodium 4538.3mg | 0% |
| Total Carbohydrate 49.4g | 0% |
| Dietary Fiber 3.6g | 0% |
| Total Sugars 38.3g | |
| Protein 169.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 203.1mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2491.3mg | 0% |
Source of Calories