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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/harissa-honey-chicken-recipe/