Harissa Honey Chicken
Get ready for the chicken dish that’s about to rock your weeknight dinner rotation! This Harissa Honey Chicken delivers that perfect sweet-spicy balance that’ll have everyone at the table fighting for seconds. The sticky, caramelized exterior gives way to juicy, tender meat that’s infused with bold Mediterranean flavors.
What makes this recipe truly special is how the harissa paste (that magical North African chili paste) teams up with honey to create a glaze that caramelizes beautifully in the oven. The spices bloom in the heat, creating this intoxicating aroma that’ll have your neighbors wondering what amazing thing you’re cooking. And the best part? It’s ridiculously simple to make with just a quick marinade and hands-off oven time.
Ingredients
- 2 to 4 tablespoons harissa paste (adjust based on your spice preference)
- 2 tablespoons tomato paste
- 1/4 cup honey
- 1 lemon, juiced
- 1/3 cup 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
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- Kosher salt
- Black pepper
Steps
- Make the honey-harissa marinade. In a large mixing bowl, combine the 2-4 tablespoons harissa paste (use less for milder flavor, more for spice lovers), 2 tablespoons tomato paste, 1/4 cup honey, juice from 1 lemon, and 1/3 cup olive oil. Add the 1 teaspoon Urfa Biber (or substitute), 1 teaspoon coriander, 1/2 teaspoon smoked paprika, and 5 minced garlic cloves. Whisk until completely smooth with no lumps remaining – this should take about 30-45 seconds of vigorous whisking.
- Marinate the chicken. Season the chicken thighs generously on both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add them to the marinade and use your hands or tongs to massage the marinade into every nook and cranny of the chicken. For best results, cover the bowl with plastic wrap and refrigerate for 2-8 hours or overnight. The longer marinade time allows the flavors to penetrate deeper and tenderize the meat. If you’re short on time, let it sit at room temperature for 20-30 minutes while your oven preheats.
- Get ready. Position a rack in the center of your oven and preheat to 400°F (205°C). This temperature is crucial for achieving that perfect caramelization without burning the honey.
- Bake. Transfer the chicken pieces and all of the marinade to a 9×13 inch baking pan, arranging the thighs in a single layer with a little space between each piece. Place on the center rack of your heated oven and bake for 35-40 minutes, or until the chicken is cooked through and the surface has developed a rich, caramelized color with some slightly charred edges. The internal temperature should read 165°F (74°C) at the thickest part when tested with a meat thermometer. If the chicken isn’t caramelizing well, you can broil for the final 2-3 minutes – but watch carefully to prevent burning!
- Finish and serve. Remove from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Then spoon some of the sticky, flavorful pan juices over each piece before serving. This final basting adds an extra layer of flavor and moisture to the chicken.
Smart Swaps
- Replace honey with maple syrup (same amount) for a different flavor profile
- Use boneless chicken breasts instead of thighs, but reduce cooking time to 25-30 minutes to prevent drying out
- For a dairy-free yogurt sauce accompaniment, use coconut yogurt instead of Greek yogurt
Make It Diabetes-Friendly
- Reduce honey to 2 tablespoons and add 2 tablespoons sugar-free maple-flavored syrup (cuts approximately 6g carbs per serving)
- Serve with cauliflower rice instead of regular rice to reduce the meal’s glycemic load by approximately 30g carbs per cup
- Add a side of non-starchy vegetables like roasted broccoli or a leafy green salad to help moderate blood sugar response
- Consider serving this as part of a higher protein, lower carb meal by increasing the portion of chicken while decreasing any starchy sides
Pro Tips
- Don’t rush the marinating time if possible – overnight marinating results in the most flavorful chicken
- Line your baking dish with foil for easier cleanup (the honey caramelizes and can be sticky)
- Save leftover chicken for amazing wraps or salads the next day – the flavor actually intensifies!
- If harissa paste is too spicy, start with just 1 tablespoon and add a bit more tomato paste to maintain the right consistency