Harissa Chicken Recipe

In a large bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, salt, and black pepper. If using, add the honey or maple syrup at this stage.

Whisk all the ingredients together thoroughly until the marinade is well combined and smooth. Taste the marinade and adjust seasoning as needed. You might want to add a little more salt, pepper, or harissa paste depending on your preference. Remember that the flavor will intensify as it marinates the chicken.

Place the chicken pieces in the bowl with the marinade.

Using your hands or tongs, ensure that each piece of chicken is thoroughly coated in the marinade. Massage the marinade into the chicken, making sure it gets under the skin where possible for maximum flavor penetration.

Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.

Marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight (up to 24 hours for maximum flavor). The longer the chicken marinates, the more flavorful and tender it will become. If marinating for longer than 4 hours, ensure it’s in the refrigerator to prevent bacterial growth.

Preheat your oven to 200°C (400°F).

If using, prepare your vegetables. Slice the red bell pepper into strips and the red onion into wedges. Toss them with a little olive oil, salt, and pepper.

Line a baking sheet or roasting pan with parchment paper for easier cleanup.

Arrange the marinated chicken pieces in a single layer on the prepared baking sheet or roasting pan. Ensure there is some space between the pieces to allow for even browning.

If using, scatter the prepared vegetables around the chicken on the baking sheet.

Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or thermometer inserted into the thickest part of the thigh (internal temperature should reach 75°C or 165°F). The skin should be golden brown and slightly crispy.

If you want crispier skin, you can broil the chicken for the last few minutes of cooking. Keep a close eye on it to prevent burning.

Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.

Remove the chicken from the marinade and let any excess marinade drip off (you can reserve the marinade to brush on later if desired, but boil it first to ensure food safety).

Place the chicken pieces on the preheated grill.

Grill for approximately 6-8 minutes per side, or until cooked through and nicely charred, turning occasionally to ensure even cooking and prevent burning. The internal temperature should reach 75°C or 165°F.

If using vegetables, you can grill them alongside the chicken in a grill basket or directly on the grates, adjusting cooking time as needed.

Once the chicken is cooked, remove it from the oven or grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Garnish with fresh cilantro or parsley, if desired.

Serve hot and enjoy!