Grilled Harissa Honey Chicken Thighs are a flavorful fusion of North African and sweet, smoky barbecue traditions. Harissa, a spicy chili paste, pairs beautifully with honey to create a rich, complex marinade that brings out the best in juicy chicken thighs.
This dish is perfect for those who love a bit of heat balanced by a touch of sweetness, making it an excellent choice for your next grilling adventure. If you love this complex sauce you might try this honey sriracha sauce.
Ingredients You’ll Need
- Chicken thighs – I like to use bone-in, skin-on chicken thighs for this recipe.
- Olive oil
- Salt & black pepper
- Garlic powder
- Harissa paste – Harissa is a red chili paste made of ingredients including chilies, garlic, olive oil, citrus a spices. It has a smoky, tangy flavor. Look for it in the international section of the grocery store.
- Honey – You want to select a good quality honey. Preferably one that is fresh and in liquid form. Honey can get crystallized over time, which won’t work as well for this sauce.
- Lemon juice – Freshly squeezed, if possible.
- Olive oil
- Garlic
- Spices – Cumin, smoked paprika, and coriander.
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Helpful Tips
- To get the most out of the harissa and honey flavors, marinate the chicken thighs for at least a few hours, preferably overnight. This allows the spices and sweetness to penetrate the meat, resulting in deeply flavorful and tender chicken.
- Chicken thighs benefit from a two-zone grilling setup. Start them on the indirect heat side of the grill to cook them through without burning the honey glaze. Finish them on direct heat to achieve a perfect char and caramelization.
- Reserve some of the marinade to baste the chicken thighs while grilling. This adds layers of flavor and helps maintain moisture. Basting during the last few minutes of cooking also gives the chicken a glossy, appetizing finish.
Grilled Harissa Honey Chicken Thighs
Equipment
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (2 g) garlic powder
For the harissa honey marinade:
- 1/4 cup (68 g) harissa paste
- 1/4 cup (59 ml) honey
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) olive oil
- 4 cloves garlic minced
- 1 tablespoon (6 g) ground cumin
- 1 tablespoon (7 g) smoked paprika
- 1 teaspoon (2 g) ground coriander
Instructions
- Trim any excess fat from the chicken thighs and pat them dry with paper towels.
- Rub the chicken thighs with olive oil to help the spices adhere.
- Season the thighs with kosher salt, black pepper, and garlic powder. Let them sit at room temperature while you prepare the marinade.
- In a large bowl, combine the harissa paste, honey, fresh lemon juice, olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, and ground cinnamon.
- Mix well until the marinade is smooth and well-blended.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish.
- Pour the harissa honey marinade over the chicken thighs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat (about 375-400°F).
- Oil the grill grates to prevent sticking.
- Remove the chicken thighs from the marinade, letting any excess drip off. Discard the marinade.
- Place the chicken thighs on the grill, skin-side down. Grill for about 5-7 minutes, or until the skin is crispy and has nice grill marks.
- Flip the chicken thighs and move to indirect heat. Close the lid and continue cooking for another 20-25 minutes, or until the internal temperature reaches 165°F.
- Brush the chicken thighs with any remaining marinade during the last 5 minutes of grilling.
- Once the chicken thighs are done, remove them from the grill and let them rest for about 5 minutes.
Notes
- To get the most out of the harissa and honey flavors, marinate the chicken thighs for at least a few hours, preferably overnight. This allows the spices and sweetness to penetrate the meat, resulting in deeply flavorful and tender chicken.
- Chicken thighs benefit from a two-zone grilling setup. Start them on the indirect heat side of the grill to cook them through without burning the honey glaze. Finish them on direct heat to achieve a perfect char and caramelization.
- Reserve some of the marinade to baste the chicken thighs while grilling. This adds layers of flavor and helps maintain moisture. Basting during the last few minutes of cooking also gives the chicken a glossy, appetizing finish.
Nutrition
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.