- 7 halal chicken thighs
- juice of ½ lemon
- 2 tablespoons olive oil
- 3 tablespoons harissa paste
- ¼ teaspoon white ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1½ teaspoon pink Himalayan salt
Preheat your oven to 350°F.
Place the chicken thighs in a bowl. Squeeze in lemon juice and drain.
Mix in the harissa paste, spices, and olive oil. Let it marinate for 10 minutes.
Make horizontal cuts across the chicken thigh. These cuts should be deep enough to touch bone.
Heat a grill pan until it is really hot. Pack in the chicken thighs and sear both sides for 5 minutes. Start with the chicken skin side of the thigh for crispy skin.
Transfer the seared chicken to a baking dish.
Bake at 350°F for 20 minutes.
Serve with mashed potatoes or a vegetable side dish.