Spicy chicken thighs

Learn to make sensational spicy chicken thighs.
recipe, chicken, dinner

Recipe from: 31 March 2016
Preparation time: 5min + Standing time
Cooking time: 30 min


  • 1
    free-range boneless, skinless
  • chicken thighs
  • 2
    small handfuls (about 40)
  • mint leaves
  • 1/2
  • 1/2
    extra-virgin olive oil
  • 1/2
    lemon juice
  • 1/4
    harissa paste
  • 2
    garlic cloves, crushed
Servings: Change Serving



Blend the marinade ingredients in a food processor until smooth.

Add the chicken thighs to a container or ziplock bag along with the marinade and marinate for one hour.

Heat a grill pan to a high heat, cook the chicken thighs in batches for about 3–4 minutes per side.

Serve immediately.

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Read more on: dinner  |  recipe  |  chicken


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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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