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Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
published Jan 24, 2024
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A mix of orange zest, harissa, and honey make these chicken thighs super flavorful.
Serves2 to 4Prep10 minutesCook25 minutes to 35 minutesreviews
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Chicken thighs are a regular staple in my family’s dinner rotation. The reason: they’re super flavorful, versatile, inexpensive, and less likely to overcook than lean chicken breasts. And while there are a ton of chicken thigh recipes my family loves to dig into, this is the one we’ve been eating on repeat because it’s just so flavorful and so easy to make.
Here, fresh orange juice and zest, harissa paste, and honey come together to deliver the ultimate weeknight chicken dinner. The sweet, spicy, and bright flavors soak into the meat, so you get big flavor in every bite. Best of all, you need just four ingredients and about 30 minutes on the clock.
Key Ingredients in Harissa Orange Chicken Thighs
- Bone-in, skin-on chicken thighs. I recommend going with larger, meatier thighs for this recipe.
- Navel orange. You’ll need just half of the orange (enjoy the other half as a snack or use for another recipe). Its acidity and bitterness are a nice contrast to the spice from the harissa paste.
- Harissa paste. You definitely want to use harissa paste here, which has a thicker consistency than sauce. Spice level can vary greatly between brands. If you’re using a new-to-you brand, it can be helpful to taste a tiny bit before making the rub. The orange and honey will balance the heat, but if the harissa feels a little too fiery for your taste, it’s okay to dial it back here (no need to adjust the other ingredients).
- Honey. Orange, harissa, and honey are always such a nice flavor combination. The honey helps brown the chicken, and its natural sweetness balances the harissa.
How to Make Harissa Orange Chicken Thighs
- Make the rub. Mix together the orange zest, harissa paste, olive oil, honey, and salt. Add the orange juice to an 8×8-inch baking dish.
- Coat the chicken. Pat the chicken dry with paper towels and use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the marinade and rub all over, working it under the skin.
- Roast the chicken. Place the chicken thighs in a single layer in the baking dish and roast until cooked through and browned on top. If it looks like the thighs are getting too much color, tent a piece of aluminum foil over top.
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What to Serve with Harissa Orange Chicken Thighs
There are so many sides that pair well with these chicken thighs. Having something to soak up some of the sauce is nice but not essential here. For that, I love roasted potatoes, a simple pot of herbed couscous or buttery orzo, or a nice loaf of crusty bread.
Honey-glazed carrots are one of my favorite side dishes or use the remainder of the orange to make roasted carrots with orange. If you’re looking for something green, sautéed kale is a good bet, as is sautéed broccolini.
Harissa Orange Chicken Thighs Recipe
A mix of orange zest, harissa, and honey make these chicken thighs super flavorful.
Prep time 10 minutes
Cook time 25 minutes to 35 minutes
Serves 2 to 4
Nutritional Info
Ingredients
- 1/2
medium navel orange
- 3 tablespoons
harissa paste
- 2 tablespoons
olive oil
- 2 tablespoons
honey
- 1 teaspoon
kosher salt
- 4
large bone-in, skin-on chicken thighs (about 2 pounds total)
Fresh cilantro leaves, for garnish (optional)
Instructions
Finely grate the zest from 1/2 medium navel orange (about 1 teaspoon) into a medium bowl. Juice the orange into an 8x8-inch baking dish (about 1/4 cup).
Add 3 tablespoons harissa paste or sauce, 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon kosher salt to the bowl of orange zest. Stir to combine.
Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Place in the bowl and rub all over with the harissa mixture, working it gently under the skin. Place skin-side up in a single layer in the baking dish. Let marinate at room temperature while the oven heats. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF.
Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 25 to 35 minutes.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Filed in:
Gluten-Free
Dairy-Free
poultry
Chicken
Main Dish
Make Ahead
