Harissa Honey Chicken Recipe

Introduction

Harissa Honey Chicken is a vibrant and flavorful dish that blends spicy, sweet, and smoky elements for a deliciously balanced meal. This recipe uses a rich marinade to infuse tender chicken thighs with bold North African-inspired flavors. It’s perfect for an easy weeknight dinner or a special gathering.

Ingredients

• 2 to 4 tablespoons harissa paste
• 2 tablespoons tomato paste
• 1/4 cup honey
• 1 lemon, juiced
• Extra virgin olive oil (about 1/3 cup)
• 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

Instructions

1. Step 1: Make the honey-harissa marinade. In a large mixing bowl, combine the harissa paste, tomato paste, honey, lemon juice, and olive oil. Add the Urfa Biber, coriander, smoked paprika, and minced garlic. Whisk everything together until well combined.
2. Step 2: Season the chicken thighs generously with kosher salt and black pepper on both sides. Add the chicken to the marinade and toss well to ensure each piece is fully coated. For best flavor, cover and refrigerate for a couple of hours or overnight. If short on time, let it sit at room temperature while the oven heats.
3. Step 3: Preheat your oven to 400°F (200°C).
4. Step 4: Transfer the marinated chicken along with all the marinade to a 9×13-inch baking pan. Arrange the chicken evenly and place the pan on the center rack of the preheated oven. Bake for 35 to 40 minutes, until the chicken is cooked through and the surface is caramelized with some charred bits.
5. Step 5: Remove the chicken from the oven and drizzle some of the pan juices over the top. Serve warm and enjoy the sweet and spicy flavors.

Tips & Variations

• Adjust the harissa amount based on your heat preference, starting with 2 tablespoons for mild and up to 4 for spicier.
• Using skin-on chicken thighs will add more crispness when baked, but boneless skinless is quicker to cook and easier to eat.
• Serve with couscous, rice, or a fresh green salad to balance the heat and sweetness.
• For a smoky variation, try grilling the marinated chicken instead of baking it.

Storage

Store leftover Harissa Honey Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. Baking time may be shorter, so watch closely to avoid overcooking.

What if I can’t find Urfa Biber?

If Urfa Biber is unavailable, substitute with Aleppo pepper or a pinch of red chili flakes to maintain a similar mild heat and smoky flavor.

Harissa Honey Chicken Recipe

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★★★★★

4.7 from 128 reviews

This Harissa Honey Chicken recipe features tender boneless skinless chicken thighs marinated in a flavorful blend of spicy harissa paste, sweet honey, smoky spices, and tangy lemon juice. Baked to perfection, the chicken develops a beautifully caramelized, slightly charred exterior that complements the warm, aromatic spices. It’s an easy-to-make dish that balances heat and sweetness, perfect for a cozy weeknight dinner or entertaining guests.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 50 to 55 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: North African, Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Marinade

• 2 to 4 tablespoons harissa paste
• 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

Chicken

• 8 to 10 boneless skinless chicken thighs (about 2 pounds)
• Kosher salt, to taste
• Black pepper, to taste

Instructions

1. Make the honey-harissa marinade. In a large mixing bowl, combine the harissa paste, tomato paste, honey, freshly squeezed lemon juice, and extra virgin olive oil (about 1/3 cup) along with Urfa Biber, coriander, smoked paprika, and minced garlic. Whisk thoroughly to incorporate all ingredients into a cohesive marinade.
2. Marinate the chicken. Season both sides of the chicken thighs generously with kosher salt and black pepper. Add the chicken to the marinade and toss well, ensuring each piece is fully coated. For best results, cover and refrigerate for several hours or overnight. If short on time, let the chicken sit at room temperature while the oven preheats.
3. Preheat the oven. Set your oven to 400°F (200°C) to prepare for baking the chicken.
4. Bake the chicken. Transfer the marinated chicken along with the excess marinade into a 9×13-inch baking pan. Spread the chicken evenly and place the pan on the center rack of the preheated oven. Bake for 35 to 40 minutes, until the chicken is thoroughly cooked through and the surface is beautifully caramelized with slight charred spots.
5. Finish and serve. Once baked, drizzle some of the flavorful pan juices over the chicken pieces before serving. Enjoy hot as a main dish accompanied by your favorite sides.

Notes

• For a spicier version, use 4 tablespoons of harissa paste; reduce to 2 tablespoons for milder heat.
• Marinating overnight enhances flavor and tenderness but cooking immediately after coating is acceptable.
• Urfa Biber can be substituted with Aleppo pepper or red chili flakes if unavailable.
• Use boneless, skinless chicken thighs for juicy, tender results; bone-in can be used but adjust cooking time accordingly.
• Serve with rice, couscous, or roasted vegetables for a complete meal.

Keywords: Harissa Chicken, Honey Chicken, Spicy Chicken, Moroccan Chicken, Baked Chicken Thighs, North African Cuisine, Easy Dinner Recipes