Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- In a large bowl, combine harissa paste, honey, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let it marinate for at least 30 minutes.
- Preheat your grill or oven to medium-high heat.
- If grilling, place the marinated chicken directly on the grill and cook for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
- If baking, place the chicken on a baking sheet and bake for 25-30 minutes, flipping halfway through.
- Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing.
- Serve warm with your choice of sides, such as rice or salad.
Notes
- For a spicier kick, add more harissa paste to the marinade.
- This recipe can be easily doubled for larger gatherings.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh (approximately 4 ounces)
- Calories: 290
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 100 mg