Harissa Honey Chicken Recipe
This easy Honey Harissa Chicken recipe is a perfect mix of sweet and spicy with a Mediterranean twist! The harissa paste, a North African condiment full of smoky, garlicky, and citrusy flavors, is combined with sweet honey, fresh lemon juice, garlic, and warming spices like coriander and smoked paprika.
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 9x13 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.