Baked Harissa Chicken Thighs Recipe (Whole30 & Paleo)

This Baked Harissa Chicken Thighs Recipe is my fiancé’s new favorite. It has quite the kick and the chicken is so moist. I have found that a lot of harissa pastes on the market are full of sugar and other questionable ingredients so I suggested using Mina Harissa Paste if you are following a Whole30 or Paleo diet. This recipe could easily be doubled for a big family or to have leftovers.

I like to serve this chicken with quinoa, cauliflower rice and a salad or some simple veggies. The chicken has so much flavor that you don’t need to go too over the top with side dishes. Try this out and leave a review below!

Baked Harissa Chicken Thighs Recipe (Whole30 & Paleo)

Print Recipe

Ingredients

• 4 organic chicken thighs with skin
• 4 garlic cloves minced
• 1/2 tsp coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne optional
• 3 tbsp harissa paste if following Whole30, I suggest Mina Harissa Paste
• 1 tbsp olive oil
• Juice of 1 small lemon

Instructions

• In a bowl, whisk together garlic, coriander, salt, black pepper, paprika, cumin, cayenne, harissa paste, lemon and olive oil.
• Pour marinade over chicken and mix until chicken is coated evenly. Store in fridge for at least 1 hour before cooking.
• When ready to cook, preheat the oven to 400°F (200°C).
• Place chicken thighs in a baking dish and pour remaining marinade over top.
• Bake chicken for 35 minutes or until the internal temperature of chicken in 165°F (74°C).
• Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden.
• Serve immediately and enjoy!