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Honey harissa chicken on a plate served with tzatziki on the side.
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5 from 2 votes

Harissa Honey Chicken (CAVA Copycat) Recipe

My CAVA Copycat Harissa Honey Chicken recipe is smoky, sweet, and just spicy enough for an easy weeknight dinner.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 4 servings
Author: Aysegul Sanford

Ingredients

  • 2 pounds boneless skinless chicken thighs or chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ½ cup harissa homemade or storebought
  • 1 tablespoon extra virgin olive oil *please see note
  • 5 cloves garlic finely minced or grated
  • 2 tablespoons lemon juice
  • ¼ cup honey

Instructions

  • Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides. Set aside.
  • In a large bowl, whisk together the harissa sauce, garlic, lemon juice, and honey until fully combined.
  • Add the chicken thighs and toss to coat them fully with the sauce. Cover and refrigerate for at least 30 minutes.
  • Place an oven rack in the center of the oven. Preheat the oven to 400°F (204°C). Line the sheet pan with parchment paper.
  • Arrange the chicken thighs on the baking sheet. Brush any leftover sauce on top of the chicken thighs.
  • Bake for 13-15 minutes, or until the internal temperature of the chicken thigh, when a probe is inserted into the thickest part, reaches 165 degrees F.
  • Cover with foil and let it rest for 10 minutes. Drizzle the remaining liquid on the baking sheet over the chicken before serving.

Notes

Yields: Depending on the size of your chicken, this recipe makes 5-6 harissa chicken thighs, ideal for serving 4-6 people. I listed the serving as 4, but the portions would be large. The values below are per serving (of 4 servings)
Olive oil: If you are making your own harissa, you will not need to add olive oil, but if you are buying it from the store, I recommend adding 1 tablespoon of extra virgin olive oil into the harissa chicken marinade. The storebought harissa tends to be thicker (with a paste-like texture) and could benefit from a small amount of oil.
Storage: Cool the chicken to room temperature. Then, store the leftover chicken in an airtight container in the fridge for up to 5 days.
Freeze: Depending on your preference, you can freeze harissa honey chicken cooked or uncooked.
  • Freezing cooked chicken: Allow the cooked chicken to come to room temperature. Transfer to a freezer-safe container and freeze for up to 3 months.
  • Freezing raw chicken: To get ahead for meal prep, place the raw chicken thighs in the harissa marinade in a freezer-safe plastic storage bag, portioning as desired. Push out as much air as possible, seal, label, date, and freeze for up to 3 months.
Thaw: Whether cooked or uncooked, thaw the frozen chicken overnight in the refrigerator.
Reheat: If reheating cooked chicken, reheat in a low oven (300°F/149°C) until warm, about 10 minutes. If cooking the raw chicken, remove it from the fridge 30 minutes beforehand, then bake as instructed in the recipe.

Nutrition

Calories: 404kcal | Carbohydrates: 26g | Protein: 45g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1242mg | Potassium: 716mg | Fiber: 1g | Sugar: 22g | Vitamin A: 287IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg

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