2 tablespoons harissa spice mixture (powder)
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
4 bone-in, pores and skin on hen thighs
1 tablespoon harissa
1 tablespoon honey
1 tablespoon melted butter
Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice combination over rooster thighs, together withbelow the skin. Refrigerate for 1 to four hours. Remove from fridge 20 minutes earlier than grilling.
Preheat an outside grill for medium-high heat, and gently oil grate.
Place fowl thighs on the warm grill, pores and skinfacet down, and grill for three to four minutes. Flip the poultry over and grill on the differentaspect for three to four minutes. Continue flipping eachthree to four minutes till the inner temperature reaches 165ºF, about 20 to 25 minutes total. Remove fowl to a plate and cowl with foil; let relaxation for 5 minutes.
Meanwhile, mix harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave tillcombination is heated thru and has a thinned consistency, about 10 seconds. Drizzle over hen and serve.