December 16, 2022

Harissa Honey Chicken

Sweet and spicy these sticky harissa honey 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 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.

*This post is sponsored by Local Hive HoneyTM, 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 quite a lot. Harissa is a hot pepper chili paste made with red peppers, chilis, lemon, garlic, and an array of warm earthy spices. This spicy chili paste 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.

marinated harissa honey chicken

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 HoneyTM. 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 HoneyTM 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 HoneyTM, and snag a bottle of Washington or any of their other varietals check them out HERE

harissa honey chicken on a tray after glazing.

WHAT YOU’LL NEED FOR HARISSA HONEY 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 45-55 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 good honey. Any of Local Hive’s regional varietals work here.
  • Harissa – See above!
  • Garlic – Fresh clove or fresh garlic paste.
  • Paprika – These thighs get a lot of heat from the harissa so stay away from hot paprika. My suggestion? Use a sweet paprika to highlight the sweetness of the honey and cut into the spice of the harissa. Can’t find sweet? Regular paprika works as well.
  • Olive Oil
up close bowl of harissa honey chicken with rice and side salad.

HOW TO MAKE HARISSA HONEY CHICKEN

Make the Marinade – Combine harissa, honey, paprika, and grated garlic in a bowl. Add 2 tbsp of oil and mix until it forms a paste. Generously coat the chicken thighs in the paste, cover, and let it marinade in the fridge for at least 30 minutes.

Roast @ 400°F – Place the chicken thighs in a single layer on a sheet pan 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.

Enjoy with a side of rice with your favorite side!

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. Try and incorporate a fresh element to the plate as well, a simple cucumber, tomato, onion Greek salad is a great addition.

2 bowls of harissa honey chicken with local hive honey bottle

STORING/REHEATING

Store harissa honey 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 Vegtable Farro Bowl

December 16, 2022

Harissa Honey Chicken

Print Recipe Pin Recipe
Sweet and spicy these sticky harissa honey chicken thighs combines the best of both worlds.
Course Dinner, Main Course
Keyword Chicken, Roasted Chicken, Spicy
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4-5 chicken thighs boneless skinless
  • 2 tbsp harissa
  • 4 tbsp honey split in 2
  • 2 tsp paprika
  • 1 clove garlic large, or 2 medium, grated into a paste
  • 2 tbsp olive oil
  • salt + pepper

Instructions

  • Combine harissa, 2 tbsp of honey, paprika, grated garlic, and olive oil in a bowl and mix to form a marinade.
  • Toss chicken throughly in the harissa honey paste, roughly 1 1/2 tsp of salt, and a few cracks of black pepper. Cover and marinade for at least 30 minutes in the refrigerator.
  • Preheat oven to 400°F. Place the chicken thighs in a single layer on a sheet pan and roast for 20-30 minutes (boneless) or 40-55 minutes if opting for bone in.
  • In a small bowl combine honey and a large spoonful of the chicken drippings and oil that pooled in the pan. Mix to loosen the honey and brush generously over the chicken.
  • Pop the chicken back in the oven on broil for 3-5 minutes until honey glaze gets sticky and bubbly.

RATE + REVIEW What did you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Rating