Honey Harissa Chicken
Sweet and spicy these sticky harissa honey chicken thighs combines the best of both worlds.
Servings 4 people
Ingredients
- 4-5 chicken thighs boneless skinless
- 2 tbsp harissa
- 4 tbsp honey split in 2
- 2 tsp paprika
- 1 clove garlic large, or 2 medium, grated into a paste
- 2 tbsp olive oil
- salt + pepper
Instructions
- Combine harissa, 2 tbsp of honey, paprika, grated garlic, and olive oil in a bowl and mix to form a marinade.
- Before coating the chicken, season the thighs with a generous pinch of kosher salt (approx. 1 1/2 teaspoons) and a few cracks of fresh black pepper. Toss chicken throughly in the harissa honey paste. Cover and marinade for 15-30 minutes in the refrigerator.
- Preheat oven to 400°F. Place the chicken thighs in a single layer on a sheet pan and roast for 20-30 minutes (boneless) or 40-55 minutes if opting for bone in.
- In a small bowl combine honey and a large spoonful of the chicken drippings and oil that pooled in the pan. Mix to loosen the honey and brush generously over the chicken.
- Pop the chicken back in the oven on broil for 3-5 minutes until honey glaze gets sticky and bubbly.