This deliciously sticky honey glazed chicken has just the right amount of heat from a little tasty harissa. You'll be licking the glaze off your fingers!
4bone-in chicken thighs
¼teaspoonEACH: sea salt and pepper
1tablespooncooking oil, if you choose skinless chicken
1clovegarlic, grated on a microplane
Preheat the oven to 350 degrees. Place the chicken thighs (and the oil if you're using skinless thighs) in a small ovenproof (preferably cast iron) skillet and season it with sea salt and pepper. Cover the pan (with a lid or foil) and bake it for 15 minutes.
4 bone-in chicken thighs, ¼ teaspoon EACH: sea salt and pepper, 1 tablespoon cooking oil
While the chicken is cooking, prepare the sauce. Whisk the honey, harissa, white vinegar, and garlic in a small frying pan over medium-high heat. Bring it to a boil and continue to boil it, whisking constantly, until the sauce has thickened enough to coat the back of a spoon. Remove the sauce from the heat.
¼ cup honey, 2 tablespoons harissa, 1 clove garlic, 1 teaspoon white vinegar
After 15 minutes, remove the chicken from the oven and drain off any liquid. Increase the oven temperature to broil. Place the chicken back in the oven, uncovered, on the second rack from the top. Broil for 10 minutes. Remove the chicken from the oven and drain off any liquid. Pour the honey harissa sauce over the chicken and toss it to coat then put it back in the oven to broil for 5 minutes more. Serve it immediately.