Cosce di pollo al miele e harissa

Ingredienti

• 1/3 cup harissa paste (divided)
• 2 Tablespoons orange juice
• 1 teaspoon kosher salt
• 1 1/2 pounds chicken drumsticks (or bone-in skin-on thighs)
• 2 Tablespoons honey (warmed)

Preparazione

1. 1

   Coat: In a small bowl whisk together half the harissa, orange juice, and salt. In a plastic bag or glass bowl toss the chicken with the marinade to coat. Refrigerate for 30 minutes to marinade.

2. 2

   roast: While the chicken is marinating mix together the glaze (the remaining harissa and the warmed honey) in a small bowl.

3. 3

   Preheat the oven to 400 F degrees. Line a baking sheet with parchment paper. Shake off the excess marinade off the chicken legs and place on the baking sheet. Brush the tops with the glaze.

4. 4

   Bake for 15 minutes. Remove from the oven, flip over, and brush on the remaining glaze. Bake for another 20 to 25 minutes or until the internal temperature reaches 165 F degrees.