Honey Harissa Chicken

Sweet and spicy these sticky honey harissa chicken thighs combine the best of both worlds. Quickly marinated in a sweet, and bold harissa and honey sauce then roasted until slightly charred.

As someone who doesn’t repeat dishes often, I make this one once every two weeks. It is just THAT good. This easy honey harissa chicken recipe packs bold flavor in a short amount of time. Simply create the marinade, toss the chicken in it and roast. These thighs come together with just 6 ingredients, the majority already found in your pantry, making this a great weeknight/anytime meal or even a great meal-prep staple.

*This post is sponsored by Local Hive Honey^TM, as always, all thoughts and opinions are my own. Thank you for your support!

WHAT IS HARISSA

Hi! You must be new here. My name is Eden, and I use harissa paste quite a lot. Harissa is a spicy chili paste made from red peppers, chilies, lemon juice, garlic, cumin, and coriander, among other spices. It is commonly used in Middle Eastern and North African cooking.

Heat level can range from mild to medium, so if you are more sensitive to spice go light on the paste and build from there. Harissa has gained a lot of popularity over the last few years and can be found in a lot of “non-specialty” markets (i.e. Whole Foods and Trader Joes). Marinade meat, throw dollop in hummus, or even stir in pasta, harissa has endless uses and is a great ingredient to have in the pantry or fridge.

SWEET + SPICY… BEST OF BOTH WORLDS

If you are in the group I mentioned above, someone who has a low tolerance for spice don’t rule out this dish just yet. The spice of the harissa is significantly subdued thanks to honey. You’ve heard me say this before, there is a difference between good honey, and bad honey.

The recipes you find on this site either call for, or recommend Local Hive Honey^TM. Local Hive Honey is 100% raw and unfiltered, the way honey should be enjoyed. Each one of Local Hive’s varietals has a unique flavor profile depending on where it came from across the US. So, whether you are enjoying the Cali citrus varietal with notes of citrus fruits, or Southeast which has a slightly spicy flavor all of Local Hive Honey^TM varietals deliver on quality.

This recipe uses Local Hive’s Washington varietal. This varietal gets its flavor from the region’s many microclimates. The result is a richer, bolder, huskier honey. A perfect honey to pair with the bold flavor of harissa. To learn more about Local Hive Honey^TM, and snag a bottle of Washington or any of their other varietals check them out HERE! 

WHAT YOU’LL NEED FOR HONEY HARISSA CHICKEN THIGHS

• Chicken Thighs – This recipe calls for boneless-skinless chicken thighs since they require less prep and cook faster. Bone-in chicken thighs are absolutely fine however the cook time will need to be adjusted. Depending on the size, boneless chicken thighs take approx. 20-30 minutes, while bone-in can take upwards to 40-55 minutes. If you are unsure if they are done always check the internal temperature which when done will be 165°F.
• Honey – Honey is added twice to this recipe so make sure it’ is’s good honey. Any of Local Hive’s regional varietals work here.
• Harissa – See above!
• Garlic – Fresh garlic cloves or fresh garlic paste.
• Paprika – These thighs get plenty of heat from the harissa, so it’s best to avoid hot paprika. My suggestion? Use sweet paprika to complement the honey’s sweetness and balance the spice of the harissa. Can’t find sweet paprika? Regular paprika is the same.
• Olive Oil – Avocado oil works as well.

HOW TO MAKE HONEY HARISSA CHICKEN

Make the Marinade – Combine harissa, honey, paprika, and grated garlic in a bowl. Add 2 tablespoons of oil and mix until a paste forms. Before coating the chicken, season the thighs with a generous pinch of kosher salt and a few cracks of fresh black pepper. Then coat the chicken thighs in the paste, cover, and let them marinate in the fridge for at least 30 minutes.

Roast @ 400°F – Place the chicken thighs in a single layer on a sheet pan or baking sheet and roast at 400°F for 20-30 minutes (boneless) 40-55 minutes (bone-in).

Glaze + Broil – Remove the thighs from the oven. In a small bowl add 2 tbsp of honey and a 1-2 spoonfuls of the chicken juices and oils that pooled in the sheet tray. This will loosen the honey and add some of the heat back. Brush on the honey and broil for 3-5 minutes until sticky and slightly charred.

HOW TO SERVE

Let’s be real—this is no CAVA copycat recipe… it’s better. I would treat it the same way, though. Make harissa honey chicken bowls by serving it with basmati rice, or should I suggest my Vermicelli Rice recipe? Other great sides include a fresh Beets & Greens Salad, roasted sweet potatoes, broccoli, or cauliflower. To cool it down, consider topping it with crumbled feta cheese, Crazy Feta or Tzatziki and a handful of cilantro for brightness.

If you really want to go crazy, may i suggest my Homemade Pita Bread.

A FEW QUESTIONS YOU MAY HAVE

Can I substitute chicken thighs for chicken breasts? No, unfortunately you need the fat drippings to make the final glaze, without the glaze these wont be sticky.

Can I substitute harissa? No, buy harissa.

What do I serve with this? These thighs are amazing over my Vermicelli Rice or even my Beet Salad with Greens. If neither of these are your thing, keep it simple and try a simple cucumber, tomato, onion Greek salad is a great addition.

STORING/REHEATING

Store honey harissa chicken thighs in an airtight container in the fridge for 3-4 days. Reheat, preferably in the oven on 350 until warm throughout, however if you are short on time pop them in the microwave in 30 second increments.

Just bought a jar or tube of harissa and need more recipes? Check out the below!

Labneh with Harissa Roasted Tomatoes
Spicy Sun-Dried Tomato Pasta
Roasted Vegetable Farro Bowl
Harissa Shrimp