Harissa adds a smoky heat to this Harissa Honey Chicken recipe. The sweet and spicy contrast makes any weeknight dinner feel special!
If you’ve tried my Roasted Winter Vegetables and Lentil Salad recipes, then you already know: harissa is magic! While those recipes use harissa powder, this Harissa Honey Chicken is made with harissa paste. It’s smoky, spicy, and garlicky, with so much more depth than your average hot sauce. It makes the most flavorful chicken, especially when combined with sweet, mellow honey. So good!
Why This Harissa Honey Chicken Is a Weeknight Win
This easy chicken recipe is unbelievably delicious! Here’s why I’ve been loving it and why you will too.
- Easy to make. This harissa honey chicken requires only 5 minutes of prep time and the rest is marinating and baking. Minimal hands-on time means you’re free to work on other things!
- Fantastic flavor. The contrast between sweet and spicy is always a knockout (as Honey Sriracha Chicken will attest!), and this harissa honey chicken also has savory, umami, smoky, and garlicky flavor too.
- A multitasker. You can add this chicken to salads and meal bowls or just plate it with some simple sides. However you serve it, it’s going to be a hit!
What You’ll Need
The list of ingredients you’ll need for this harissa honey chicken is short and sweet! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Harissa paste – The heat level for harissa can vary, so you may want to adjust the amount you use in this recipe accordingly.
- Honey – Use a drippy honey that’s liquid at room temperature.
- Soy sauce – Or low-sodium soy sauce, tamari for a gluten-free option, or coconut aminos.
- Salt and pepper
- Boneless chicken breast – If you prefer, you can use boneless skinless chicken breasts, but I like skin-on because it gets crispy!
- For serving – Avocado and/or feta cheese, if desired.
How to Make Harissa Honey Chicken
Here's a step-by-step guide to making this recipe.
- Make the marinade. Whisk the oil, harissa, honey, soy, salt, and pepper in a large bowl.
- Marinate. Add the chicken and stir to coat. Refrigerate for at least 30 minutes.
- Cook. Cook the chicken on the grill or bake it in the oven, following the instructions in the recipe card below.
- Rest. Let the chicken rest for 5 minutes, then slice and serve.
Recipe Variations
I love this honey harissa chicken just as written, but if you want to try a different version, here are some ideas.
- Make it with maple. Swap the honey for maple syrup for a slightly different (but equally delicious!) flavor.
- Try another cut of chicken. You can use this marinade for any chicken, including thighs, legs, and wings.
- Or try another meat. Shrimp, salmon, and pork would also work well with the honey harissa marinade!
- Add extra garlic. Mince a clove or two of garlic and add it to the marinade before stirring in the chicken.
What to Serve With Harissa Honey Chicken
In the photos here, I serve the chicken with white rice, avocado slices, and Asian Cucumber Salad. My 5-Ingredient Garlic Butter Quinoa would be fantastic too, or serve it with a simple veggie side like Sauteed Garlic Green Beans or Honey Roasted Carrots.
How to Store & Reheat Leftovers
- Refrigerator. Transfer the harissa honey chicken to an airtight container and refrigerate for up to 4 days.
- Freezer. Freeze the chicken in an airtight container or freezer bag for up to 3 months. Allow the chicken to thaw in the fridge before reheating.
- To reheat. For best results, place the chicken in a baking dish, cover with aluminum foil, and bake at 325°F until heated through. You can also microwave individual portions in 30-second intervals until warm.
More Flavorful Chicken Recipes
Harissa Honey Chicken
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 ½ tablespoons honey
- 1 tablespoon soy sauce
- Pinch of salt and pepper
- 2 – 3 lbs of boneless chicken breast
- Avocado optional
- Feta cheese optional
Instructions
- Whisk together the oil, harissa, honey, soy, salt, and pepper in a large mixing bowl. Add the chicken and stir until the chicken is coated with the sauce/marinade. Place in the fridge for at least 30 minutes.
- When ready to cook, either grill or bake the chicken.
- For the grill: heat to medium high. Once hot, add the chicken and reserve the extra sauce. Using a pastry brush, brush some of the sauce over the chicken. Cook for 5 – 7 minutes, then flip. Brush more sauce on the side that has been cooked and cook for another 5 – 7 minutes until the internal temperature reaches 165ºF. Remove from heat and allow to rest for 5 minutes before slicing.
- For the oven: preheat the oven to 400ºF. Place the chicken in a baking dish with the extra sauce and bake for 20 – 30 minutes, depending on the thickness of the breasts, or until the internal temperature reaches 165ºF. Remove from oven, allow to cool for 5 minutes before slicing and serving.
Nutrition
