Sticky Harissa Chicken Thighs


    Chicken Thighs, deboned, skin on

    1400 g

    Harissa Paste

    80 ml

    Yoghurt, plain

    200 ml

    Lemon juice, fresh

    30 ml

    For the Glaze


    Maggi BBQ Sauce

    80 ml

    Harissa paste

    40 ml

    Orange juice

    100 ml


    5 g

    Red Pepper flakes, dried

    5 g


    1. In a medium size mixing bowl mix the chicken, harissa paste, yoghurt and lemon juice.
    2. Allow to marinade for at least 45 minutes but preferably overnight.
    3. In a small pot combine Maggi BBQ Sauce, harissa paste, orange juice, salt and red pepper flakes. Allow to reduce until it becomes slightly sticky.
    4. Pre-heat the oven to 200 ̊C.
    5. Place the chicken thighs in a single layer on a baking sheet and bake for 10-15 minutes.
    6. Increase the heat in the oven to 220 ̊C and glaze the thighs evenly. Roast until fully cooked, crisp and caramelized.