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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 Recipe

Harissa honey chicken makes a delicious savory, spicy and sweet weeknight meal inspired by CAVA’s harissa chicken. It’s a quick and easy chicken dinner that comes together with only 6 basic ingredients.
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 degrees F/204 degrees Celsius. 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 nutritional values below are per serving (of 4 servings)
  • Olive oil: If you are making your own harissa you will not need this, 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 oil.
  • Marinading time: While we thought that a 30-minute marinating time was necessary, you can marinade your chicken for upto 8 hours if you prefer to make it ahead of time.
  • Tzatziki sauce: The sauce on the side of my harissa honey chicken in pictures is a bowl of tzatziki.
  • Alternative cooking methods: While we love the hands-off cooking method of roasting the chicken in the oven, you can cook it on the stovetop or a grill. 
    • If cooking on the stovetop, preheat a cast iron skillet or large skillet over medium-high heat until it is very hot. Lightly grease with oil and cook the chicken in a single layer for 4-5 minutes per side. 
    • If you want to cook the chicken on an outdoor grill, preheat the grill to 400 degrees F. Grease the grates and cook for 5-6 minutes per side. The spicy honey harissa chicken is done when the internal temperature reaches 165 degrees F with a meat thermometer inserted into the thickest part of the chicken.

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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