Greek · 380°F · 22 min
Air Fryer Greek Lemon Oregano Chicken
Bone-in thighs, lemon, garlic and dried oregano. Weeknight chicken with a taverna finish and pan juices for the potatoes.
Air Fryer Moroccan Harissa Chicken
Harissa paste plus a little honey and cumin gives you a weeknight chicken that tastes like it simmered longer than it did. The air fryer sets the glaze into sticky edges without drying the meat.
Paste, not powder alone
Jarred harissa already has oil and aromatics. Thinning it with lemon and a touch of honey helps it cling and brown instead of scorch.
Air Fryer Moroccan Harissa Chicken
Prep 15 min · Cook 22 min · Total 37 min · 4 servings
Crowding. One layer so the harissa can set instead of steam.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Marinate
Coat in harissa
Whisk harissa, honey, oil, lemon juice, cumin, salt and garlic. Coat the thighs. Rest 20 minutes (or overnight chilled).
Honey helps the paste lacquer under airflow. Taste your harissa brand first. Some are mild, some are fierce.
Chicken thighs coated in harissa marinade
Air fry
Single layer
Preheat the air fryer to 380°F (193°C). Arrange in a single layer.
Crowding mutes the glaze. Leave gaps so edges can caramelize.
Harissa chicken in the air fryer basket Cook until lacquered
Cook 11 minutes. Flip. Cook 9-11 minutes more until lacquered and 175°F (79°C) in the thickest piece.
You want sticky red edges and 175°F in the thickest piece, not a dry chalky surface.
Serve with yogurt
Rest 5 minutes. Serve with yogurt, cilantro and lemon.
Cool yogurt and cilantro balance the chile heat. Lemon keeps it bright.
Finished Moroccan harissa chicken
