Name: Baked Harissa Chicken Thighs Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 2 h 40 min
Cuisine: Middle Eastern
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 minced garlic; 1 teaspoon fresh squeezed lime juice; 1 teaspoon kosher salt; ½ teaspoon cracked pepper; Minced parsley

Jump to Recipe· 3.8 from 1 review

If you’re craving a dish that’s bursting with bold, spicy flavor and perfectly tender chicken, then this Baked Harissa Chicken Thighs Recipe is exactly what you need. The vibrant harissa chili paste infuses every bite with a smoky heat, while the Greek yogurt keeps the thighs irresistibly juicy and tender. It’s an effortless recipe that transforms everyday chicken into a dazzling main course packed with Middle Eastern flair. Whether you’re cooking for family or impressing friends, this dish is sure to become a favorite staple on your dinner table.

Ingredients You’ll Need

The image shows four pale pink raw chicken thighs with skin on, arranged close together on a white rectangular plate in the center of a white marbled surface. Around this plate, there are several small white and wooden bowls and metal cups with different ingredients: finely chopped green herbs in a white bowl at the bottom right, a dark reddish sauce in a white bowl at the bottom left, small pieces of chopped garlic in a wooden bowl near the bottom left side, whole black peppercorns in a wooden bowl at the top left, coarse salt in a wooden bowl at the top right with a small wooden spoon, a metal cup of creamy white sauce at the upper right, a metal measuring spoon with light yellow lemon juice on the left, and a metal cup with golden olive oil at the bottom center. The composition is neat and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet crucial, each playing a key role in creating the delicious complexity of the dish. From the spicy harissa to the tangy lime juice, every element works harmoniously to elevate the flavor, texture, and color of your baked chicken thighs.

1 ½ pounds bone-in, skin-on chicken thighs: The bone and skin add flavor and keep the meat juicy when baked.
¼ cup harissa paste: This fiery chili paste is the star of the dish, delivering smoky and spicy notes.
2 tablespoons nonfat Greek yogurt: Adds creaminess and tenderizes the chicken while balancing heat.
2 tablespoons olive oil: Helps the marinade cling to the chicken and promotes crispy skin in the oven.
3 cloves minced garlic: Introduces aromatic depth and enhances savory flavor.
1 teaspoon fresh squeezed lime juice: Brightens the marinade with a zesty tang.
1 teaspoon kosher salt: Essential for seasoning and bringing out all the flavors.
½ teaspoon cracked black pepper: Adds subtle heat and complexity.
Minced parsley for garnish: Freshens up the finished dish with a pop of color and mild herbal notes.

How to Make Baked Harissa Chicken Thighs Recipe

Step 1: Prepare the Harissa Marinade

Start by whisking together the harissa paste, Greek yogurt, olive oil, minced garlic, lime juice, kosher salt, and black pepper in a medium bowl. This combination forms a luscious, spicy coating that will transform the chicken into something truly special.

Step 2: Marinate the Chicken Thighs

Add the bone-in, skin-on chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This step lets the spices deeply penetrate the meat while the yogurt keeps it tender and juicy when baked.

Step 3: Prepare for Baking

When you’re ready to cook, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. This high heat encourages the skin to crisp up beautifully while locking in the juices.

Step 4: Bake the Chicken

Arrange the marinated chicken thighs skin-side up on the baking sheet. Bake for 30 to 35 minutes, or until a thermometer inserted into the thickest part reads 165 degrees. The aroma filling your kitchen at this point will be downright irresistible.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the chicken with fresh minced parsley for a vibrant finishing touch. The herbs add a refreshing note and a lovely contrast to the rich, spicy flavors.

How to Serve Baked Harissa Chicken Thighs Recipe

Four pieces of baked chicken thighs with golden orange, crispy skin and some dark browned spots on top, sprinkled with small chopped green herbs and tiny red flakes. The chicken pieces are placed on white parchment paper over a metal baking tray with a slightly worn edge, all set against a white marbled surface. Part of a white bowl with cooked yellow rice is partially visible in the lower left corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley is classic, but you can also add a dollop of creamy yogurt or a squeeze of fresh lemon juice to brighten the flavors even more. Toasted sesame seeds or chopped cilantro also make fantastic garnishes that add texture and aroma.

Side Dishes

Pair these Baked Harissa Chicken Thighs Recipe beauties with fluffy couscous, warm pita bread, or a simple quinoa salad. Roasted vegetables like carrots, zucchini, or bell peppers complement the dish perfectly, soaking up every drop of the harissa-spiced juices.

Creative Ways to Present

For a show-stopping presentation, serve the chicken thighs over a bed of herbed rice and scatter pomegranate seeds on top for bursts of sweetness and color. Alternatively, plating them alongside a vibrant mezze platter with olives, hummus, and tabbouleh will transport your taste buds straight to the heart of the Middle East.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Harissa Chicken Thighs Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled completely before storing to maintain its juicy texture.

Freezing

You can freeze the cooked chicken thighs for up to 2 months. Wrap each piece tightly in foil or plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For the best texture, reheat the chicken in a preheated oven at 350 degrees Fahrenheit for about 15 minutes until warmed through. This method helps keep the skin crispy, unlike microwaving which tends to make it soggy.

FAQs

Can I use boneless chicken thighs for this recipe?

Absolutely! Boneless chicken thighs will work well; just adjust the cooking time slightly since they cook faster than bone-in pieces. Keep an eye on them to avoid overcooking.

How spicy is the harissa in this recipe?

The heat level depends on the brand and type of harissa paste you choose. You can find mild or hot varieties, so pick one that suits your spice tolerance. The yogurt also helps mellow the spice, making it accessible for most palates.

Can I prepare the marinade ahead of time?

Yes, you can mix the marinade a day in advance and store it in the fridge. Just give it a good stir before tossing the chicken in to ensure all ingredients are well combined.

Is Greek yogurt necessary in this recipe?

Greek yogurt isn’t mandatory but highly recommended because it tenderizes the chicken and adds a subtle creaminess that balances the harissa’s heat beautifully.

What if I don’t have harissa paste on hand?

If you can’t find harissa, you can make a quick substitute using a blend of chili powder, smoked paprika, garlic, cumin, and a touch of olive oil. Although it won’t be exact, it will still give a lovely smoky spice profile.

Final Thoughts

You really can’t go wrong with this Baked Harissa Chicken Thighs Recipe. It’s one of those dishes that feels both comforting and exciting, thanks to the wonderful layers of flavor. Give it a try and watch how quickly it becomes your go-to when you want something delicious, easy, and a little bit adventurous. Happy cooking!