Harissa Honey Chicken

Name: Harissa Honey Chicken
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: North African-inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs, trimmed; 2 tablespoons harissa paste; 2 tablespoons honey; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice, plus lemon wedges for serving; 2 garlic cloves, finely grated or minced; 1 teaspoon ground cumin; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro or parsley, for serving

This harissa honey chicken is sticky, spicy, and bright with lemon. It bakes on a sheet pan, so you get a bold weeknight main with very little cleanup.

Total time: 47 min
Yield: 4 servings
Difficulty: Easy

Prep 25mCook 22mNorth African-inspiredMain Course

Harissa is a North African chile paste made with peppers, garlic, spices, and oil. It brings heat and deep flavor without needing a long list of seasonings.

In this recipe, honey softens the spice and helps the chicken glaze in the oven. Lemon juice keeps everything from tasting too sweet, while garlic and cumin add warmth.

Use boneless, skinless chicken thighs for the juiciest result. The marinade is quick, and even 15 minutes gives the chicken plenty of flavor.

01What you'll need

Ingredients

10 items · 4 servings

1 1/2 pounds boneless, skinless chicken thighs, trimmed
2 tablespoons harissa paste
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 garlic cloves, finely grated or minced
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro or parsley, for serving

02How to make it

Step-by-step

1. Heat the oven
Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil for easier cleanup. A rimmed baking sheet has raised edges, which keep the juices from spilling.
2. Mix the glaze
In a large bowl, whisk together the harissa paste, honey, olive oil, lemon juice, garlic, cumin, salt, and black pepper until smooth. Taste a tiny bit of the glaze. If your harissa is very spicy, add another teaspoon of honey.
3. Coat the chicken
Add the chicken thighs to the bowl. Turn them with tongs until every piece is coated in the harissa honey mixture. Make sure the thicker parts are well covered.
4. Let it marinate briefly
Let the chicken sit at room temperature for 15 minutes while the oven finishes heating. This short rest helps the seasoning cling to the chicken. If you need to marinate longer, cover and refrigerate it instead.
5. Arrange the chicken
Place the chicken thighs on the prepared baking sheet in a single layer. Leave a little space between pieces so they roast instead of steam. Scrape any extra glaze from the bowl over the top.
6. Bake until cooked through
Bake for 18 to 22 minutes, or until the thickest part of the chicken reaches 165°F on an instant-read thermometer. The glaze should look glossy and slightly dark around the edges.
7. Broil for extra color
For a stickier top, broil the chicken for 1 to 2 minutes at the end. Watch closely, because honey can burn quickly under the broiler.
8. Rest and serve
Let the chicken rest for 5 minutes before serving. Resting means leaving the meat alone so the juices settle back into it. Sprinkle with cilantro or parsley and serve with lemon wedges.

03From our kitchen

Cook's tips

Make-ahead: Mix the glaze and coat the chicken up to 24 hours ahead. Keep it covered in the refrigerator. Let it sit at room temperature for 15 minutes before baking so it cooks more evenly.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet over low heat with a splash of water.
Freezing: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator, then reheat until hot throughout.
Swap the cut: Boneless, skinless chicken breasts work, but they cook faster and can dry out. Start checking them at 16 minutes and pull them when they reach 165°F.
Adjust the heat: Harissa brands vary a lot. For a milder dish, use 1 tablespoon harissa and add 1 tablespoon tomato paste. For more heat, add a pinch of cayenne or an extra teaspoon of harissa.
Serving ideas: Serve with couscous, rice, roasted potatoes, flatbread, or a crisp cucumber salad. A spoonful of plain yogurt also works well with the spicy glaze.

Cook's note

Harissa paste can range from mild and smoky to very hot. If you are using a new jar, taste it before adding the full amount. This recipe was developed with a moderately spicy prepared harissa paste.

04Frequently asked

Questions & answers

Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless chicken breasts of similar size and do not overcook them. Check for 165°F in the thickest part, usually around 16 to 20 minutes depending on thickness.

Is harissa honey chicken very spicy?

It is moderately spicy, but the heat depends on your harissa. Honey balances the chile paste, and you can make it milder by using less harissa and adding a little tomato paste.

Can I grill this chicken?

Yes. Grill over medium heat, turning once or twice, until the chicken reaches 165°F. Because the honey can scorch, avoid very high heat and move the chicken to a cooler part of the grill if it darkens too quickly.

What if I do not have harissa paste?

Use a mix of 1 tablespoon tomato paste, 1 tablespoon chili garlic sauce or sambal oelek, 1/2 teaspoon smoked paprika, and a pinch of cumin. The flavor will not be exactly the same, but it will still be sweet, spicy, and savory.

Can I make this dairy-free or gluten-free?

The recipe is naturally dairy-free and gluten-free if your harissa paste is labeled gluten-free. Always check the jar, since prepared sauces can vary by brand.

05Per serving

Nutrition Facts

4 servings

Amount per serving

Calories330

% Daily Value*

Total Fat15 g: 19%
Saturated Fat3 g: 15%
Cholesterol160 mg: 53%
Sodium640 mg: 28%
Total Carbohydrate11 g: 4%
Dietary Fiber1 g: 4%
Total Sugars9 g
Protein34 g: 68%

Vitamin D0.2 mcg: 1%
Calcium25 mg: 2%
Iron2.2 mg: 12%
Potassium461 mg: 10%

* Percent Daily Values are based on a 2,000-calorie diet.

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