1. Prepare the Marinade

• In a large mixing bowl, whisk together:
  • 2–4 tablespoons harissa paste (adjust for heat preference)
  • 2 tablespoons tomato paste
  • 1/4 cup honey
  • Juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 5 minced garlic cloves
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper to taste.
• Mix until the ingredients are well combined into a smooth marinade.

2. Marinate the Chicken

• Season 8–10 boneless, skinless chicken thighs generously with salt and pepper.
• Add the chicken to the marinade, ensuring each piece is thoroughly coated.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours. For the best flavor, marinate overnight. If you’re short on time, let it sit at room temperature for 30 minutes.

3. Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Line a baking dish with parchment paper for easy cleanup.

4. Bake the Chicken

• Arrange the marinated chicken thighs in a single layer in the prepared baking dish.
• Pour any remaining marinade over the chicken for extra flavor.
• Place the dish on the middle rack of the oven and bake for 35–40 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).

5. Caramelize and Finish

• During the last 5 minutes of baking, switch to the broil setting to achieve caramelized, slightly charred edges. Keep an eye on the chicken to avoid burning.
• Once done, remove from the oven and let rest for 5 minutes.

6. Serve and Garnish

• Transfer the chicken to a serving plate and drizzle the pan juices over the top.
• Garnish with fresh herbs like parsley or cilantro and serve with lemon wedges.