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Baked harissa chicken on plate with vegetables.
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Baked Harissa Chicken Thighs

These baked harissa chicken thighs have incredible flavor thanks to the spicy harissa chili paste! They come out tender and juicy and so full of flavor. Greek yogurt helps keep the chicken from drying out while also balancing the heat.
Course Main Course
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings 4
Calories 459kcal
Author Karly Campbell

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 for garnish

Instructions

  • Add the harissa, yogurt, olive oil, garlic, lime juice, salt, and pepper to a medium bowl and whisk to combine.
  • Add the chicken thighs to the bowl and toss to coat them in the seasoning.
  • Cover the dish and refrigerate for at least 2 hours, preferably overnight.
  • When ready to bake, preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Arrange chicken thighs on the prepared baking sheet and bake for 30-35 minutes or until a thermometer reads 165 degrees.
  • Sprinkle with parsley before serving.

Notes

You can purchase mild or spicy harissa, depending on your tastes.
This recipe also works well with chicken breasts.

Nutrition

Calories: 459kcal | Carbohydrates: 5g | Protein: 29g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 944mg | Potassium: 436mg | Fiber: 1g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg