Harissa Chicken Thighs
Spice up weeknight dinners with Harissa Chicken Thighs that deliver a zesty, spicy Moroccan-inspired flavor—no fuss, all flavor, and perfect for any barbecue or cozy indoor grill.
Ingredients
- 8 bone-in, skin-on chicken thighs about 3 pounds; I like Smithfield or a local butcher
- 3 tablespoons harissa paste Mina or Mezzetta brands work well
- ½ cup plain whole-milk Greek yogurt Fage or Oikos for extra creaminess
- 3 tablespoons extra-virgin olive oil California or Italian
- 1 lemon juice of about 2 tablespoons fresh
- 4 garlic cloves minced (or 1 teaspoon garlic powder)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Fresh cilantro or parsley chopped (for garnish)
Instructions
- Pat thighs dry—this helps the marinade stick and the skin crisp.
- In a large bowl, whisk harissa paste, Greek yogurt, olive oil, lemon juice, garlic, cumin, smoked paprika, coriander, salt, and pepper until smooth.
- Add chicken to the bowl and use tongs (or gloved hands) to ensure each thigh is fully coated.
- Cover and chill for at least 1 hour (up to 6 hours for deeper flavor). Even 20 minutes at room temperature helps.
- Heat your grill to medium-high (about 400°F) or oven to 425°F, with a foil-lined pan.
- On the grill, cook skin-side down 6–8 minutes per side until charred and 165°F inside. In the oven, roast 25–30 minutes, flipping halfway.
- Let rest 5 minutes, garnish with cilantro or parsley, and dig in.
Notes
If harissa paste is hard to find, stir in 1 teaspoon Aleppo pepper flakes plus a dash of tomato paste for a similar kick.
Love this recipe?Follow us at @thenandnowspace for more