Harissa honey chicken is a dish that strikes the perfect balance between sweet and spicy. Inspired by Mediterranean flavors, it’s a crowd-pleaser that’s simple to make yet packed with depth. Whether you’re cooking for a weeknight dinner or hosting guests, this recipe delivers bold flavors and a satisfying meal.
Why You’ll Love This Recipe
Bold and Balanced Flavors
Harissa, a North African chili paste, brings a smoky, fiery kick to the dish. Honey tempers the heat with its natural sweetness, creating a harmonious flavor profile that’s both rich and refreshing.
Quick and Easy Preparation
With minimal prep and straightforward steps, this recipe is accessible to cooks of all skill levels. The marinade comes together in minutes, and the oven does most of the work.
Versatile and Meal-Prep Friendly
Pair this chicken with a variety of sides, from grains to roasted vegetables, or repurpose leftovers into salads and wraps. It’s a versatile dish that fits seamlessly into any meal plan.
Ingredients
Here’s what you’ll need to make harissa honey chicken:
For the Marinade:
- 1.5 lbs boneless, skinless chicken thighs (or breasts, if preferred)
- 3 tbsp olive oil
- 3 tbsp harissa paste (adjust for spice preference)
- 2 tbsp honey (plus extra for glazing)
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
For Garnish:
- Chopped fresh cilantro or parsley
- Lemon wedges
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a large bowl, whisk together olive oil, harissa paste, honey, lemon juice, garlic, smoked paprika, cumin, coriander, and salt until smooth. Set aside 2-3 tablespoons of the marinade in a small bowl and refrigerate for later use.
Step 2: Marinate the Chicken
Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, marinate for up to 8 hours.
Step 3: Preheat and Bake
Preheat your oven to 400°F. Remove the chicken from the marinade and place it in a single layer in a 9×13-inch baking dish. Bake for 35-40 minutes, basting the chicken with pan juices halfway through.
Step 4: Broil for Caramelization
Switch the oven to broil. Brush the chicken with the reserved marinade mixed with an additional tablespoon of honey. Broil for 3-5 minutes, watching closely, until the chicken is caramelized and slightly charred at the edges.
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with a bit more honey, garnish with cilantro or parsley, and serve with lemon wedges.
Tips for Perfect Harissa Honey Chicken
Customize the Heat
If you’re sensitive to spice, start with a smaller amount of harissa paste and adjust to taste. Conversely, add more for extra heat.
Avoid Overcrowding the Pan
Place the chicken in a single layer in the baking dish to ensure even cooking and caramelization. Excess liquid can cause steaming instead of browning.
Watch the Broiler
Broil the chicken just long enough to achieve a caramelized exterior. Keep a close eye to prevent burning.
Make It Ahead
The chicken can be marinated up to 24 hours in advance, making it a great option for meal prep. Leftovers reheat beautifully.
Serving Suggestions
Harissa honey chicken pairs well with a variety of sides. Here are some ideas:
- Grains: Couscous, rice, or quinoa
- Vegetables: Roasted carrots, zucchini, or Brussels sprouts
- Salads: Crisp greens, tomato and cucumber salad, or a Mediterranean-inspired tabbouleh
- Bread: Warm pita or flatbread
For a complete meal, serve the chicken over a bed of fluffy couscous with a side of roasted vegetables and a dollop of yogurt for contrast.
Storage and Reheating Instructions
Storing Leftovers
Place cooled chicken in an airtight container and refrigerate for up to 3-4 days.
Reheating
Warm the chicken in a 250°F oven for 15-20 minutes or in a covered pan over medium-low heat until heated through.
Freezing
Freeze cooked chicken in a freezer-safe container or wrap tightly in foil. It will keep for up to 3 months. Thaw in the refrigerator before reheating.
Variations to Try
Grilled Harissa Honey Chicken
For a smokier flavor, grill the marinated chicken over high heat for 5 minutes per side. Brush with the reserved marinade and honey during the last few minutes of cooking.
Harissa Honey Chicken Skewers
Cut the chicken into bite-sized pieces, marinate, and thread onto skewers. Grill or broil for a fun, finger-food option.
Whole Chicken Variation
Use a whole chicken, cut into pieces, and marinate as directed. Adjust the baking time to ensure the chicken cooks through.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Keep in mind they may cook slightly faster and are leaner, so monitor them closely to prevent drying out.
Where can I find harissa paste?
Harissa paste is available in most grocery stores, often in the international aisle. You can also find it at specialty markets or online.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Double-check the labels of your harissa paste and other ingredients to ensure they’re gluten-free.
Harissa honey chicken is a dish that’s as versatile as it is delicious. Its bold flavors, easy preparation, and meal-prep potential make it a staple for any cook. Whether you’re exploring Mediterranean cuisine or simply looking for a new weeknight favorite, this recipe won’t disappoint. Give it a try and savor the perfect blend of sweet, spicy, and smoky flavors.
Harissa Honey Chicken
Spicy, sweet, and aromatic. This harissa honey chicken is incredibly flavorful. Thanks to a few minutes under the broiler, it’s perfectly caramelized.
Ingredients
- 2 teaspoons salt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- Lemon wedges for serving
- 1/4 cup honey, divided
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 3-4 tablespoons harissa paste, to taste
- Chopped fresh cilantro or parsley for garnish
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 teaspoons ground cumin
- 3 tablespoons olive oil
Instructions
- In a large bowl, whisk the olive oil, harissa, 2 tablespoons honey, lemon juice, garlic, paprika, cumin, coriander, and salt until well combined. Reserve 2-3 tablespoons of marinade in a small bowl or ramekin. Cover and set it in the fridge.
- Add the chicken thighs to the large bowl. Toss to thoroughly coat in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 400°Fahrenheit. Remove the thighs from the marinade. Let the excess drip off. Place them in a single layer in a 9x13-inch baking dish.
- Bake the chicken for 35–40 minutes. Cook until it is cooked through. The juices should run clear when pierced with a knife. Baste the chicken with the pan juices halfway through cooking.
- Remove the dish from the oven. Turn on the broiler. Brush the chicken with the reserved marinade mixed with 1 tablespoon of honey. Broil for 3-5 minutes. Cook until the chicken is caramelized and slightly charred.
- Remove the chicken from the oven. Let it rest for 5 minutes. If using in a CAVA bowl, cut it into small, bite-sized pieces.
- Garnish with a drizzle of the remaining honey. Add chopped cilantro or parsley. Serve hot with lemon wedges on the side. Spoon any remaining pan juices over the chicken and enjoy.
