Spiced Chicken Recipe
Recipe information
Make Spiced Chicken in just 50m. 4 boneless skinless chicken thighs, seasoned with za’atar, harissa, cumin, paprika, cinnamon, garlic powder, sea salt, and honey or maple syrup.
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Ingredients
Chicken & Marinade
Finishing & Garnish
Chicken & Marinade
1. Prep chicken
Pat the 4 chicken thighs dry with paper towels. Trim any excess fat so thighs are roughly even thickness (about 3/4 to 1 inch).
2. Make marinade
In a medium bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tbs honey or maple syrup, 1 tsp za'atar, 1 tsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, 1/2 tsp garlic powder, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper until homogeneous.
3. Marinate
Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, massaging it into the meat so each piece is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer for deeper flavor; bring to room temperature for 20 minutes before cooking if marinated longer).
Cook & Finish
4. Preheat
If pan-searing, heat a large skillet (preferably cast-iron) over medium-high heat and add 1 tbs olive oil. If grilling, preheat grill to medium-high (about 400°F / 200°C) and oil the grates.
5. Sear/Cook
Remove chicken from marinade, letting excess drip off (reserve any remaining marinade but do not use raw marinade unless boiled). Place thighs in the hot pan or on the grill, presentation side down first. Cook without moving for 4–5 minutes until a deep golden crust forms. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). If the outside is browning too quickly, lower the heat to medium and cover loosely.
6. Optional glaze
If you reserved marinade, bring it to a vigorous simmer in a small saucepan and cook 2–3 minutes to kill bacteria and reduce slightly. In the last 30–60 seconds brush a little of the reduced marinade or an extra 1 tsp honey over the cooked thighs for a glossy finish.
7. Rest & garnish
Transfer chicken to a cutting board and let rest 5 minutes to redistribute juices. Slice or serve whole. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over the top.
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