Harissa Honey Chicken is a delicious blend of savory, sweet, and spicy flavors, making it perfect for adding to a Mediterranean-inspired rice bowl, salad, or wrap! This recipe is inspired by a dish from Cava, a Middle Eastern version of Chipotle where you can build your bowls, salads, or pitas with various proteins and dips.
When I lived in Southern California, I used to visit Cava all the time, but since I don’t have one nearby anymore, I decided to recreate it at home—and it’s even better! This chicken dish comes together in just 45 minutes, making it perfect for meal prep.
The recipe uses harissa paste, a North African condiment loaded with smoky, garlicky, and citrusy flavors, combined with sweet honey, fresh lemon juice, garlic, and warming spices like coriander and smoked paprika.
Letting the chicken marinate in the fridge for a couple of hours will intensify the flavors, but it’s still delicious if you bake it right away. Just let the chicken soak in the sweet and spicy marinade, then bake it on a sheet tray until it’s juicy and perfectly charred at the edges.
A fresh seasonal salad is the best way to complement the sweet and savory flavors of this harissa chicken.
Harissa Honey Chicken Recipe
Ingredients
- 2 to 4 tbsp Harissa paste
- 2 tbsp Tomato paste
- 1/4 cup Honey
- 1 Lemon juiced
- Extra virgin Olive oil
- 1 tsp Urfa Biber Aleppo pepper, or red chili flakes
- 1 tsp Coriander
- 1/2 tsp Smoked paprika
- 5 Garlic cloves minced
- 8 to 10 Boneless skinless chicken thighs (about 2 pounds)
- Kosher salt
- Black pepper
Instructions
- Make the Honey-Harissa Marinade: In a large mixing bowl, combine the harissa paste, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (about 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and minced garlic. Whisk until everything is well mixed.
- Marinate the Chicken: Season the chicken thighs well on both sides with salt and pepper, then add them to the marinade. Mix well to ensure the chicken is fully coated. If you have time, cover and refrigerate for a couple of hours or overnight. If not, let it sit at room temperature while you preheat your oven.
- Get Ready: Preheat your oven to 400°F.
- Bake the Chicken: Transfer the chicken and the marinade to a 9×13 baking pan. Place the pan on the center rack of your preheated oven and bake until the chicken is cooked through and nicely caramelized with some charred bits, about 35 to 40 minutes.
- Finish and Serve: Drizzle a bit of the pan juices over the chicken and serve!
Notes
- Chicken is fully cooked when the internal temperature at the thickest part reaches 165°F, but chicken thighs are very forgiving and will stay juicy up to around 175°F.
- You can use any cut of chicken for this recipe. Just adjust the cooking time accordingly—breasts cook faster, and bone-in, skin-on thighs will take longer.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 360Â kcal |
| Carbohydrates | 25g |
| Protein | 43g |
| Fat | 10g |
| Cholesterol | 214.7mg |
| Sodium | 367.1mg |
| Potassium | 732.7mg |
| Sugar | 21g |
Can I Use Chicken Breasts Instead Of Thighs?
Yes, you can use chicken breasts instead of thighs. However, keep in mind that chicken breasts cook faster, so you’ll need to adjust the cooking time. Check for doneness at around 25-30 minutes. The internal temperature should reach 165°F. This will ensure the chicken breasts stay juicy and don’t dry out.
What Can I Serve With Harissa Honey Chicken?
Harissa Honey Chicken pairs well with a variety of sides. For a complete meal, serve it with a simple garden salad dressed in a light vinaigrette, sautéed asparagus, roasted broccoli, or garlic butter mushrooms. You can also add some starches like couscous, rice, or quinoa to soak up the delicious pan juices. Fresh bread like a French baguette or cheesy garlic bread is also a great addition.