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Harissa Honey Grilled Chicken Recipe

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4 from 2 reviews

This Harissa Honey Grilled Chicken recipe features tender boneless chicken thighs marinated in a spicy, sweet blend of harissa paste, honey, lemon juice, garlic, and olive oil. The chicken is oven-grilled at a high temperature to achieve a beautifully charred exterior while remaining juicy inside. Perfect for a flavorful weeknight dinner, it’s served with fresh garnishes like pomegranate seeds, scallions, mint leaves, and dukkah for a delightful Middle Eastern-inspired meal.

Ingredients

Chicken and Marinade

  • 1 lb (500g) boneless, skinless, free-range chicken thighs, diced
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Garnish (Optional)

  • Pomegranate seeds
  • Scallions, sliced
  • Fresh mint leaves
  • Nutty homemade dukkah

Instructions

  1. Prepare the chicken: In a mixing bowl, combine 2 tablespoons of harissa paste, 2 tablespoons of honey, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 2 crushed garlic cloves, and ½ teaspoon salt. Whisk the mixture until it forms a cohesive marinade.
  2. Marinate the chicken: Add the diced chicken thighs to the marinade and toss well so each piece is thoroughly coated. For best flavor, refrigerate the marinated chicken for up to 24 hours, though you can cook immediately if short on time.
  3. Preheat the oven: Set your oven to 480°F (250°C fan) and line a baking pan with parchment paper or use a baking dish to catch drippings and facilitate even cooking.
  4. Arrange the chicken: Transfer the marinated chicken into the prepared baking tray, spreading the pieces out in a single layer to allow for even cooking and char development on the edges.
  5. Cook the chicken: Place the tray in the oven and bake for 15 to 20 minutes. Cook until the edges start to char beautifully and the chicken is cooked through. Use a probe thermometer to ensure an internal temperature of at least 165°F (75°C), or cut into a piece to check if the meat is white and juices run clear.
  6. Garnish and serve: Transfer the cooked chicken to a serving plate and spoon over any cooking juices from the tray. Garnish with pomegranate seeds, scallions, fresh mint leaves, and a sprinkle of homemade dukkah for additional texture and flavor. Serve immediately and enjoy.

Notes

  • Marinating the chicken for longer (up to 24 hours) intensifies the flavors and tenderizes the meat.
  • If you don’t have harissa paste, you can substitute it with a blend of chili paste, smoked paprika, and cumin for a similar flavor profile.
  • Using high heat in the oven mimics grilling by quickly charring the exterior while keeping the chicken juicy inside.
  • Ensure chicken pieces are in a single layer for even cooking and optimal charring.
  • Homemade dukkah adds a crunchy, nutty finish but can be omitted if unavailable.

Find it online: https://simpleplatter.com/harissa-honey-grilled-chicken-recipe/