Harissa Chicken

Remove the chicken from the refrigerator and pat dry; trim off and discard any large pieces of extra fat.

In a large bowl, combine the harissa, oil, garlic, salt, cumin, and pepper. Add the chicken thighs and toss to coat. Let marinate for 30 minutes, or refrigerate for up to 1 day (let the chicken come to room temperature prior to cooking).

TO GRILL: Preheat the grill to medium-high heat (about 400°F). Scrub the grill grates clean. Grill the chicken, starting with the smooth-side down, for 8 to 12 minutes, flipping once halfway through, or until the chicken registers 165°F at the thickest part when tested with an instant-read thermometer. Transfer to a plate or cutting board, cover, and let rest 5 to 10 minutes. Enjoy warm.

TO BAKE: Preheat oven to 425℉. Place the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 165°F on an instant read thermometer inserted at the thickest part, about 15 to 25 minutes depending upon your oven and the size of the thighs. Cover and let rest 5 to 10 minutes before serving.

TO AIR FRY: Preheat the air fryer to 380°F, then add the chicken smooth-side down. Cook for 8 to 10 minutes, flipping halfway through, until the chicken reaches 165°F on an instant read thermometer. Let rest for 5 to 10 minutes, then enjoy warm.