Moroccan
a bowl with a chicken thigh, hummus, and salad

Find out how to make these quick roasts juicy Harissa chicken thighs, using meat with or without bone. They are very tender and make a delicious starter to a meal when paired with salad, hummus, roasted vegetables, rice or couscous.

a bowl with chicken leg, hummus and salad

Because you will love this recipe

Harissa paste is a magical sauce originating from Tunisia. It’s an ingredient you’ll find used often in North African and Moroccan recipes.

This hot sauce has a tangy, tangy, smoky, and sometimes sweet flavor profile that is wonderful when paired with meats, vegetables, and more.

It’s a fabulous addition to sauces, marinades and soups, thanks to the combination of peppers, garlic, warming spices and preserved lemons.

All of this makes it a wonderful base to use on grilled chicken thighs. Mixed with a blend of spices, fresh garlic and lemon juice, this recipe makes a wonderful spicy appetizer to serve with salads and grains.

If you’re looking for a perfectly spicy side, I recommend this harissa paste recipe.

bowls of harissa, oil, spices and morebowls of harissa, oil, spices and more

ingredients

Here’s everything you need to prepare these chicken thighs:

  • harissa paste (can also be store purchased)
  • olive oil
  • lemon juice + zest
  • salt
  • black pepper
  • paprika
  • cumin
  • garlic, grated
  • chicken thighs (can be boneless or bone-in)
  • optional: additional Harissalemon slices and fresh herbs for garnish

For quantities, see the recipe card.

Step by step instructions

Note: Cooking time will vary depending on whether you are using boneless or bone-in thighs. The bone in the thighs will take longer, so be sure to use it a meat thermometer to ensure the chicken reaches an internal temperature of 165°F / 74°C.

What to eat with Harissa chicken

As mentioned above, these Harissa chicken thighs go great with a variety of side dishes.

I really enjoy serving with grains (like this Turmeric Rice or Couscous Salad ) and a variety of Moroccan salads (like this Tomato Salad , Eggplant Salsa , and Roasted Pepper Salad ).

Here are some other favorites:

a bowl with chicken leg, hummus and salada bowl with chicken leg, hummus and salad

Bone in vs. Without bones

It’s up to you whether you want to use bone-in or boneless chicken thighs. The same goes for skin with or without skin.

The only important thing to keep in mind is that the cooking time will vary depending on which one you choose. In particular, when using bone-in chicken thighs, the meat will take longer to cook, so be sure to use a meat thermometer and wait until the chicken reaches an internal temperature of 74°C / 165°F to remove it from the heat.

From there, be sure to let the meat rest at least 5 minutes before serving. This will ensure super juicy and moist chicken.

Different cuts of chicken

This marinade works with just about any type of chicken, so feel free to use what’s available to you.

Here are some ideas:

  • Whole chicken – You can double or triple the Harissa rub ingredients and rub all over whole chicken. For more specific instructions, check out this recipe I wrote for Mangiare Bene.
  • Breasts – Use about 2 pounds of chicken breasts and follow the same instructions as described in this recipe.
  • Wings – This recipe makes super tasty chicken wings, just make sure to use at least 2 pounds of them and be sure to check the internal temperature and adjust the time as they will cook faster than thighs.

If you decide to make wings, or any version of this recipe, try this cilantro lime sauce as a dip!

a bowl with chicken leg, hummus and salada bowl with chicken leg, hummus and salad

Additions

If you want to add a slightly sweet touch to this recipe, you can grate half a red onion into the Harissa marinade.

More chicken recipes

Equipment

I highly recommend using a meat thermometer to make sure the chicken is fully cooked before removing it from the heat. This takes away any guesswork and ensures your chicken isn’t over or undercooked.

a bowl with chicken leg, hummus and salada bowl with chicken thigh, hummus and salad

Warehousing

These Harissa Chicken thighs keep well as leftovers. I recommend storing in the refrigerator in an airtight container for up to 5 days.

You can reheat in the oven or microwave.

You can also rub them and let them marinate for up to 2 days (store them in the refrigerator in an airtight container) and grill them when they are ready to enjoy.

Enjoy,

the name Salimathe name Salima

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Description

Find out how to make these quick roasts juicy Harissa chicken thighs, using meat with or without bone. They are very tender and make a delicious starter to a meal when paired with salad, hummus, roasted vegetables, rice or couscous.



  1. Do the Harissa rub. In a large bowl combine Harissa, olive oil, lemon juice and zest, salt, pepper, paprika, cumin and garlic. Mix well.
  2. Prepare the oven and the chicken. Preheat the oven to 205°C/400°F. Pat the chicken dry with paper towels before adding it to the bowl with the Harissa toss and rub to coat chicken all over.
  3. Roast. Cook the chicken for 40 minutes or until cooked through (it should reach an internal temperature of 74°C / 165°F). The time needed will vary depending on whether you are using boneless or bone-in thighs.
  4. Serve. Let the chicken rest for at least 5 minutes before serving with a drizzle of more Harissalemon juice and fresh herbs.


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