If you’re craving a bold, sweet-and-spicy twist on weeknight chicken, this Harissa Honey Chicken will absolutely steal the show! Each tender bite is glazed with a sticky, smoky sauce that hits every flavor note and promises to wake up your taste buds. It’s quick, unfussy, and guaranteed to convert even skeptics into harissa lovers—trust me, you’ll want this recipe on repeat!
Why You’ll Love This Recipe
- One-Pan Ease: This Harissa Honey Chicken is made start-to-finish in a single pan—minimal mess, maximum flavor, and your cleanup will be a breeze.
- Big, Bold Flavors: The magical combo of smoky harissa, sweet honey, and tangy lemon creates a sticky glaze that’s perfectly balanced and absolutely crave-worthy.
- Versatile for Any Night: Whether you need a quick weeknight dinner or an impressive meal for guests, this dish flexes effortlessly—dress it up or keep it casual.
- Meal-Prep Friendly: The flavors only get better with a little time, so you’ll love having leftovers for salads, bowls, or wraps all week long!
Ingredients You’ll Need
The ingredient list for Harissa Honey Chicken is surprisingly simple, but each element is a flavor powerhouse. Here’s a quick rundown of what you’ll need and why—consider this your guide to turning everyday pantry staples into something showstopping.
- Harissa Paste: This North African chili paste is the heart of the dish—smoky, spicy, and deeply aromatic, it’s what makes the chicken unforgettable.
- Tomato Paste: Adds savory depth and helps the sauce hug each bite of chicken, giving that signature brick-red color.
- Honey: A generous drizzle balances the heat and adds a gorgeous glossy finish.
- Lemon Juice: Brightens all the flavors and provides a fresh pop that cuts through the sticky glaze.
- Extra Virgin Olive Oil: Not only keeps the chicken moist and tender, but also helps all those spices cling and mingle.
- Urfa Biber, Aleppo Pepper, or Chili Flakes: Pick one based on your heat preference—they each add a unique kind of warmth and character.
- Coriander: Earthy and citrusy, coriander seeds bring an irresistible complexity that uplifts the whole dish.
- Smoked Paprika: For that subtle smoky undertone and beautiful color.
- Fresh Garlic: Five cloves might sound generous, but they provide mellow warmth and depth once roasted.
- Boneless, Skinless Chicken Thighs: The ideal choice for juicy, flavorful results; thighs won’t dry out, even with a bold marinade.
- Kosher Salt & Black Pepper: Essential for bringing every other flavor to life—don’t be shy!
Variations
One of my favorite things about Harissa Honey Chicken is just how easy it is to make your own. Swap an ingredient here, dial back the heat there—it’s endlessly adaptable for different diets, pantries, and party sizes. Here are just a few ideas to get you inspired!
- Switch Up the Protein: Use bone-in thighs, chicken breasts, or even drumsticks—just adjust the cooking time to match your cut for perfect results.
- Make It Vegetarian: Try the marinade on roasted cauliflower steaks or thick-cut tofu for a hearty, plant-based dinner that’s just as flavorful.
- Add Veggies to the Pan: Toss in halved baby potatoes, carrots, or bell peppers to soak up all that saucy goodness as the chicken bakes.
- Adjust the Heat: Play with the quantity of harissa paste and chili flakes for a milder or bolder kick—this dish is easy to customize for spice lovers and skeptics alike.
How to Make Harissa Honey Chicken
Step 1: Mix Up the Marinade
In a large mixing bowl, whisk together the harissa paste, tomato paste, honey, fresh lemon juice, and enough extra virgin olive oil to generously coat the chicken (about 1/3 cup does the trick). Add in the Urfa Biber or your chili of choice, coriander, smoked paprika, and all that freshly minced garlic. Give it a good stir—the resulting marinade should be glossy, rich, and just a little bit intoxicating in scent.
Step 2: Marinate the Chicken
Pat your chicken thighs dry, then sprinkle them well with kosher salt and black pepper on both sides. Drop them right into the bowl with the marinade, tossing and turning until every piece is beautifully coated. For the very best flavor, cover the bowl and refrigerate for a couple of hours (or even overnight). In a rush? Let your chicken sit at room temp while you preheat the oven—the marinade still works its magic, even in a short time!
Step 3: Prepare to Bake
Meanwhile, preheat your oven to 400°F. Grab a 9×13 baking pan and arrange the marinated chicken in a single, snug layer, pouring all the extra marinade from the bowl right over the top. This is what creates that glorious sticky sauce in the oven.
Step 4: Bake and Caramelize
Bake the chicken on the center rack for 35 to 40 minutes or until it’s cooked through with a deep, caramelized glaze and a few irresistibly charred edges. The internal temperature should reach 165°F, but thighs are forgiving—they’ll stay juicy even up to 175°F. Once ready, spoon some of those pan juices over the top just before serving for an extra hit of flavor.
Pro Tips for Making Harissa Honey Chicken
- Marinade Magic: Even a short marinade makes a huge difference—but if you have time, letting your chicken soak overnight brings out deeper, more complex flavors.
- Choose Your Heat: Urfa Biber offers a gentle warmth, while Aleppo or regular chili flakes bring sharper heat—mix and match to find your perfect level.
- Let Baking Do the Work: Don’t cover the pan! A little exposure to the oven’s heat encourages caramelization and those irresistible sticky, charred edges.
- Sauce is Gold: Spoon the pan juices over the chicken just before serving, or use it as a drizzle for sides like rice or roasted veggies—you don’t want to miss a drop.
How to Serve Harissa Honey Chicken
Garnishes
Finish your Harissa Honey Chicken with a flourish of freshly chopped cilantro or parsley for a hit of cooling green—then, for an extra pop, sprinkle on a few pomegranate seeds or some creamy feta. Each garnish brings a new contrast: color, texture, and flavor in every mouthful.
Side Dishes
Pile this chicken high over fluffy couscous, aromatic rice, or a simple grain salad. I also love it alongside crispy roasted potatoes or buttered flatbreads—they’re perfect for mopping up that addictively sticky sauce. Don’t forget a crisp green salad to keep things fresh!
Creative Ways to Present
Try slicing the Harissa Honey Chicken and layering it on warm pita or inside wraps with crunchy veggies and a drizzle of yogurt sauce. For parties, skewer bite-sized pieces and serve them with toothpicks as a fiery-meets-sweet appetizer—trust me, these little bites vanish in minutes!
Make Ahead and Storage
Storing Leftovers
Leftover Harissa Honey Chicken keeps beautifully! Let it cool completely, then store it in an airtight container in the fridge. The flavors actually deepen and mellow overnight—so tomorrow’s lunch might be even better than tonight’s dinner.
Freezing
You can absolutely freeze this chicken for future meals. Divide into meal-sized portions, place in freezer-safe containers or bags, and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating for best results.
Reheating
To reheat, pop the chicken (with its sauce) into a covered dish in a 350°F oven until hot, or gently warm it in a skillet with a splash of water to loosen the glaze. The microwave works in a pinch, too—just cover to keep the chicken moist.
FAQs
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Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well for Harissa Honey Chicken—just start checking for doneness around 20-25 minutes since breasts cook faster than thighs. Be careful not to overbake so they stay juicy and tender.
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How spicy is Harissa Honey Chicken?
The beauty of this dish is its flexibility. Using less harissa and mellow chili flakes will yield a gently spicy, crowd-pleasing meal; want more heat? Simply bump up the harissa or choose a spicier variety. Taste the marinade before adding the chicken and adjust as you like.
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Is there a substitute for harissa paste?
If you don’t have harissa, you can use another chili paste (like sambal oelek) mixed with smoked paprika and a pinch of cumin for complexity. The flavor won’t be exactly the same, but it’ll still make a delicious sweet-and-spicy glaze!
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Can I grill the chicken instead of baking?
Yes! Grilling Harissa Honey Chicken gives it an irresistible smoky char. Grill over medium heat, basting with extra marinade, and cook until the internal temperature reaches 165°F. Just watch closely, as the honey can cause some flare-ups.
Final Thoughts
I hope you’ll give Harissa Honey Chicken a try—once you taste that sweet, smoky, just-spicy-enough glaze, I think you’ll fall in love as quickly as I did. Let it brighten up your weeknight lineup or steal the spotlight at your next dinner party. Happy cooking, and let me know how it turns out for you!
Print
Harissa Honey Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This Harissa Honey Chicken recipe is a perfect blend of spicy, sweet, and savory flavors that come together to create a delicious and satisfying dish. The marinade infuses the chicken thighs with a rich combination of harissa, honey, and aromatic spices, resulting in tender and flavorful meat that is sure to impress.
Ingredients
For the Honey-Harissa Marinade:
- 2 to 4 tablespoons harissa paste
- 2 tablespoons tomato paste
- 1/4 cup honey
- 1 lemon, juiced
- Extra virgin olive oil
- 1 teaspoon Urfa Biber, Aleppo pepper, or red chili flakes
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 5 garlic cloves, minced
For the Chicken:
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- Kosher salt
- Black pepper
Instructions
- Make the honey-harissa marinade: In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken. Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.
- Marinate the chicken: Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. Marinate for a couple of hours or overnight.
- Preheat your oven to 400°F.
- Bake: Transfer the chicken and the marinade to a 9×13 baking pan. Bake in the preheated oven until the chicken is cooked through and caramelized, about 35 to 40 minutes.
- Finish and serve: Drizzle pan juices over the chicken and serve!
Notes
- Chicken is cooked through at 165°F but thighs remain juicy up to around 175°F.
- Adjust cooking time for different cuts of chicken.
- For quality Mediterranean ingredients, visit our shop.
Nutrition
- Serving Size: 1 serving
- Calories: 361 kcal
- Sugar: 20.1g
- Sodium: 367.1mg
- Fat: 9.5g
- Saturated Fat: 2.4g
- Unsaturated Fat: 5.3g
- Trans Fat: 0.04g
- Carbohydrates: 24.4g
- Fiber: 1.5g
- Protein: 44.7g
- Cholesterol: 214.7mg
