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Per serving
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- 1
Mix the marinade
In a small bowl or shallow dish, whisk together the olive oil, lemon juice, brown sugar, harissa paste, minced garlic, salt, smoked paprika, cumin, coriander, and cayenne (if using). This marinade is doing most of the flavor work, so don't skimp on the salt.
- 2
Marinate
Add the chicken thighs and turn to coat every piece thoroughly. Cover and refrigerate for 8 hours or overnight. The long soak is what gets you that restaurant-quality flavor, so plan ahead and don't rush it.
- 3
Cook the chicken
Drain the chicken and discard the marinade. Heat a large skillet coated with cooking spray (or an oiled grill) over medium heat. Cook the thighs 5 to 6 minutes per side, until a thermometer inserted into the thickest part reads 165 degrees.
- 4
Baste with honey
During the last 5 minutes of cooking, baste the chicken occasionally with the honey. Keep the heat at medium so the honey caramelizes into a glossy glaze instead of scorching.
- 5
Rest and slice
Move the chicken to a cutting board and let it rest 5 minutes, then slice into 1/2-inch pieces. Pile it over rice, into a grain bowl, or tuck it in a pita with Greek yogurt sauce.
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Harissa Honey Grilled Chicken Thighs
Created by: MacroMeals
Ingredients
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 tbsp brown sugar
- 2 tbsp harissa chili paste
- 2 garlic cloves
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- 2 lb boneless skinless chicken thighs
- 1/2 cup honey
Instructions
- Mix the marinadeIn a small bowl or shallow dish, whisk together the olive oil, lemon juice, brown sugar, harissa paste, minced garlic, salt, smoked paprika, cumin, coriander, and cayenne (if using). This marinade is doing most of the flavor work, so don't skimp on the salt.
- MarinateAdd the chicken thighs and turn to coat every piece thoroughly. Cover and refrigerate for 8 hours or overnight. The long soak is what gets you that restaurant-quality flavor, so plan ahead and don't rush it.
- Cook the chickenDrain the chicken and discard the marinade. Heat a large skillet coated with cooking spray (or an oiled grill) over medium heat. Cook the thighs 5 to 6 minutes per side, until a thermometer inserted into the thickest part reads 165 degrees.
- Baste with honeyDuring the last 5 minutes of cooking, baste the chicken occasionally with the honey. Keep the heat at medium so the honey caramelizes into a glossy glaze instead of scorching.
- Rest and sliceMove the chicken to a cutting board and let it rest 5 minutes, then slice into 1/2-inch pieces. Pile it over rice, into a grain bowl, or tuck it in a pita with Greek yogurt sauce.