Baked Harissa Chicken Thighs Recipe

Introduction

Baked Harissa Chicken Thighs offer a flavorful and spicy twist on a classic comfort dish. With a marinade of harissa paste and yogurt, these chicken thighs turn out tender and aromatic, perfect for an easy weeknight dinner or casual gathering.

Ingredients

• 1 ½ pounds bone-in, skin-on chicken thighs
• ¼ cup harissa paste
• 2 tablespoons nonfat Greek yogurt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh squeezed lime juice
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• Minced parsley (for garnish)

Instructions

1. Step 1: In a medium bowl, whisk together the harissa paste, Greek yogurt, olive oil, minced garlic, lime juice, kosher salt, and cracked pepper until well combined.
2. Step 2: Add the chicken thighs to the bowl and toss them thoroughly in the marinade to coat all sides evenly.
3. Step 3: Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
4. Step 4: When ready to bake, preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
5. Step 5: Arrange the marinated chicken thighs on the prepared baking sheet, skin side up, and bake for 30-35 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
6. Step 6: Remove from oven and sprinkle with minced parsley before serving for a fresh, vibrant finish.

Tips & Variations

• For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to avoid burning.
• Substitute Greek yogurt with plain yogurt or coconut yogurt for a dairy-free option.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors even more.
• Serve with couscous, roasted vegetables, or a fresh salad for a complete meal.

Storage

Store leftover baked chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees Fahrenheit or in a skillet over medium heat to keep the skin crispy. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs can be used, but reduce the baking time to about 20-25 minutes as they cook faster than bone-in thighs.

How spicy is harissa paste?

Harissa paste is moderately spicy with smoky and aromatic flavors. The heat level can vary by brand, so adjust the amount of harissa or add a little honey to balance the spice if desired.

Baked Harissa Chicken Thighs Recipe

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★★★★★

4.8 from 68 reviews

This Baked Harissa Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs marinated in a flavorful blend of spicy harissa paste, creamy Greek yogurt, garlic, and lime juice. The chicken is baked to perfection, resulting in a crispy skin and tender meat infused with North African-inspired bold and smoky flavors. Garnished with fresh parsley, this dish is simple to prepare, perfect for an easy weeknight dinner with a spicy kick.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: North African

Ingredients

Scale 1x2x3x

Chicken

• 1 ½ pounds bone-in, skin-on chicken thighs

Marinade

• ¼ cup harissa paste
• 2 tablespoons nonfat Greek yogurt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh squeezed lime juice
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper

Garnish

• Minced parsley

Instructions

1. Prepare the marinade: In a medium bowl, whisk together the harissa paste, nonfat Greek yogurt, olive oil, minced garlic, fresh lime juice, kosher salt, and cracked black pepper until well combined to create a flavorful marinade.
2. Coat the chicken: Add the bone-in, skin-on chicken thighs to the marinade and toss thoroughly to ensure each piece is evenly coated with the spicy mixture.
3. Marinate: Cover the bowl or transfer to a dish and refrigerate the chicken for at least 2 hours, ideally overnight, to allow the flavors to penetrate the meat deeply.
4. Preheat the oven: When ready to cook, preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.
5. Bake the chicken: Arrange the marinated chicken thighs on the lined baking sheet in a single layer, skin side up, and bake in the preheated oven for 30 to 35 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), ensuring the chicken is fully cooked and juicy.
6. Garnish and serve: Once baked, remove the chicken from the oven and sprinkle generously with freshly minced parsley to add color and fresh herbal notes before serving.

Notes

• For best flavor, marinate the chicken overnight to let the harissa and spices deeply penetrate the meat.
• If you prefer less spice, reduce the amount of harissa paste slightly or choose a milder version.
• Bone-in, skin-on thighs provide more moisture and flavor than boneless; however, boneless skinless thighs can be used with slightly reduced cook time.
• Use a meat thermometer to ensure perfect doneness without overcooking.
• Serve with a side of roasted vegetables, couscous, or a fresh salad for a balanced meal.

Keywords: Harissa chicken, baked chicken thighs, spicy chicken, North African chicken, harissa marinade, oven-baked chicken, Greek yogurt marinade