Name: Harissa Chicken Oven-Bake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: North African
Ingredients: 2 tablespoons harissa powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 2 tablespoons olive oil; Juice of 1 lemon; Salt, to taste; 2 pounds skinless chicken thighs

Description

This flavorful Harissa Chicken recipe features tender skinless chicken thighs marinated in a spicy and smoky harissa paste, then baked to juicy perfection. The marinade combines harissa powder with cumin, smoked paprika, olive oil, lemon juice, and salt to create a vibrant North African-inspired dish that’s perfect for a comforting dinner. Baking the chicken ensures a moist and richly flavored result, ready in just over an hour.

Ingredients

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Harissa Marinade

2 tablespoons harissa powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
Juice of 1 lemon
Salt, to taste

Chicken

2 pounds skinless chicken thighs

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Instructions

Prepare the Harissa Marinade: In a bowl, combine the harissa powder, ground cumin, smoked paprika, olive oil, lemon juice, and salt. Stir well until a thick, even paste forms.
Marinate the Chicken: Rub the harissa paste thoroughly over the chicken thighs to coat them evenly. Alternatively, place the chicken and marinade together in a large bowl or a sealable plastic bag, and mix to coat all pieces. Refrigerate for at least 1 hour to allow the flavors to penetrate deeply.
Bake the Chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet. Bake for 18 to 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Rest & Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Serve warm, pairing perfectly with rice, couscous, roasted vegetables, or flatbread for a complete meal.

Notes

For extra flavor, marinate the chicken overnight in the refrigerator.
If you can’t find harissa powder, substitute with harissa paste but reduce olive oil accordingly.
Use a meat thermometer to check doneness and avoid overcooking.
This recipe works well with bone-in chicken thighs but may require longer baking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.