Sweet, smoky, and spicy, honey harissa chicken has a bold flavor you’ll definitely want to add to your meal rotation! The combination of tender chicken with the spicy sauce and sweet honey is incredible, and even kids will ask for more. Pro tip: Be sure to let the mixture marinate at least a couple of hours for the best flavor, and make extras for easy leftovers all week long! {Gluten-free}
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Honey Harissa Chicken
If you haven’t tried harissa paste yet, consider this your sign! The spicy paste from North Africa is infused with red peppers, garlic, lots of earthy spices, and layer upon layer of flavor.
The natural sweetness of the honey keeps the chicken from being too spicy, while bringing out even more flavor. So simple to make, but it’s great for meal prep and always tastes gourmet!
For more ways to flavor up your chicken, you’ll also want to check out these 10 Healthy Chicken Marinades or this Yogurt Curry Chicken Marinade!
Elysia’s Recipe Recap
Taste: Perfect balance of sweet and savory with warm, spicy notes from the harissa paste
Ease: So simple. Basically toss everything in a bowl to marinate, then cook in a hot skillet.
Nutritional Benefits: Chicken thighs are loaded with protein, in addition to iron, zinc and B vitamins, making this harissa and honey chicken a great option to incorporate into your meal prep routine.
Recommended? Absolutely. The flavors are ridiculously good and there are so many ways to serve this chicken throughout the week!
Ingredient Notes
- Olive oil: We always want to add a little oil to our marinades to help the flavors penetrate each piece of chicken.
- Fresh lemon juice: The acidity will help tenderize the chicken and add a bright lemon flavor.
- Harissa paste: This is a very flavorful chili paste from Northern Africa made by blending red peppers with garlic and lots of spices. It’s not just spicy – it has a bold, complex flavor. You can usually find it at most grocery stores (try Trader Joe’s), although you can always order online.
- Garlic: For a bold, savory note.
- Honey: For just enough sweetness. Make sure to use a runny honey that can be stirred into the marinade instead of a thicker whipped honey. If you want even more heat, try using hot honey instead.
- Spices: I like to use smoked paprika, ground coriander, ground cumin, salt, and black pepper for plenty of flavor without increasing the spice level.
- Boneless skinless chicken thighs: Although I often use chicken breasts, the extra fat in chicken thighs makes them even more tender, flavorful and less likely to dry out when cooking. Feel free to sub in chicken breasts if you prefer!
- Fresh parsley: Sprinkle some fresh herbs over the chicken after cooking for a little freshness and a nice color contrast.
Step-by-Step Instructions
- In a large bowl, combine 3 tablespoons olive oil, harissa, honey, lemon juice, garlic, paprika, coriander, cumin, salt, and pepper.
- Add the chicken to the mixture and toss to coat.
- Refrigerate for at least 2 hours or overnight.
- Heat a large skillet over medium heat without any oil.
- Transfer the chicken and marinade from the bowl to the skillet.
- Cook until the chicken is cooked through, tossing it every few minutes, about 8-10 minutes.
- Serve chicken and a drizzle of sauce warm over naan bread or pita with tzatziki or over rice with a sprinkle of fresh parsley, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Be careful not to marinate the chicken for too long, or the acid from the lemon juice can start to break down the muscle fibers.
Recipe FAQs
Yes! If standing over the stove is out of the question, bake the chicken on a sheet pan in a 425 F oven until cooked through (the chicken should reach an internal temperature of 165 F). Be careful not to overcook.
Absolutely, just keep in mind that chicken breast is very lean and can dry out when overcooked. You’ll want to make sure not to cook it for too long as the edges can dry out.
Storage Guidelines
To refrigerate: Once cooked, let the chicken cool to room temperature and then refrigerate in an airtight container for 3-4 days.
To freeze: Freeze the leftovers in a freezer-safe bag or container for up to 3 months.
To reheat: Warm the leftover chicken in the microwave for 2-3 minutes or until heated through.
Serving Suggestions
Once you have harissa honey chicken on hand, you can serve it in lots of different ways. Scoop it over a bed of brown rice, make a salad, roll it in tortillas or pita (try this high protein pita bread) for a wrap, add it to grain bowls, and so much more.
If you want to serve it over rice, feel free to choose a type that fits your dietary goals. For a lower carb meal, pick cauliflower rice. You can also serve the chicken with grilled veggies, sauteed zucchini, and more.
One of my favorite ways is to make a wrap with leftover chicken, lettuce, red onions, cherry tomatoes, and some tzatziki sauce. The cooling sauce and cucumbers really balances out the heat.
We also like to skewer the chicken pieces for a smoky charred flavor that works really well with the spicy harissa paste. Add an extra drizzle of honey for an even sweeter bite!
Recipe Variations
- Adjust the heat level: Look for mild harissa paste to reduce the heat or spicy pasta for a hotter dish. You can also add red pepper flakes, sambal oelek, sriracha, hot sauce, or any of a number of spicy seasonings.
- Try different proteins: Pork tenderloin would be a great alternative.
- Add some yogurt: If you’ve ever had chicken tikka kebabs, you’ve probably had chicken marinated in yogurt before. It’s so refreshing and can work well here. Just add a dollop of plain Greek yogurt to the marinade and cook like normal.
More Easy Chicken Recipes
- Grilled BBQ Boneless Chicken Thighs
- Healthy Marry Me Chicken
- Sheet Pan Chicken Pitas
- Shredded Pesto Chicken
- Healthy Honey Sesame Chicken
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Honey Harissa Chicken
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 pound boneless skinless chicken thighs or breasts, cut into 1 inch chunks
- Sprinkle of fresh parsley (optional)
Instructions
- In a large bowl, combine the olive oil, harissa, honey, lemon juice, garlic, paprika, coriander, cumin, salt, and pepper.
- Add the chicken to the mixture and toss to coat. Refrigerate for at least 2 hours or overnight.
- Heat a large skillet over medium heat without any oil. Transfer the chicken and marinade from the bowl to the skillet. Cook until the chicken is cooked through, flipping it every few minutes, about 8-10 minutes.
- Serve chicken and a drizzle of sauce warm over naan bread or pita with tzatziki or over rice with a sprinkle of fresh parsley and your favorite sides.
Notes
- Be careful not to marinate the chicken for too long, or the acid from the lemon juice can start to break down the muscle fibers, which can compromise the overall flavor and texture.
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