Harissa Honey Chicken
User Reviews
5.0
93 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 to 6
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Calories
361 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Harissa Honey Chicken
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This sweet and spicy chicken recipe is layered with smoky, warming, garlicky, citrusy notes. So easy and yet it brings restaurant-level flavor! You can let the chicken marinate overnight for even more zing, but the marinade is so tasty that even 20 minutes while your oven heats up is plenty.
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Ingredients
- 2 to 4 tablespoons harissa paste
- 2 tablespoons tomato paste
- 1/4 cup honey
- 1 lemon, juiced
- extra virgin olive oil
- 1 teaspoon Urfa Biber, Aleppo pepper, or red chili flakes
- 1 teaspoon Coriander
- 1/2 teaspoon smoked paprika
- 5 garlic cloves, minced
- 8 to 10 boneless skinless chicken thighs (about 2 pounds)
- kosher salt
- black pepper
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Instructions
- Make the honey-harissa marinade. In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (I used 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.
- Marinate the chicken. Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. If you have the time, cover and refrigerate for a couple of hours or overnight. Otherwise, allow it to sit at room temperature while your oven heats.
- Get ready. Preheat your oven to 400°F.
- Bake. Transfer the chicken and the marinade to a 9x13 baking pan. Place the chicken on the center rack of your heated oven and bake until the chicken is cooked through and the surface is 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
- to browse quality Mediterranean ingredients including the
- olive oil,
- Urfa biber
- ,
- coriander
- ,
- smoked Spanish paprika
- ,
- harissa
- , and
- honey
- used in this recipe.
- Chicken is cooked through when the internal temperature at the thickest part reads 165°F, but chicken thighs are very forgiving. They'll stay juicy up to around 175°F.
- You can use any cut of chicken you like for this recipe, just adjust the cooking time accordingly–breasts cook faster, bone-in, skin on thighs will take longer.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, Urfa biber, coriander, smoked Spanish paprika, harissa, and honey used in this recipe.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
24.4g
(8%)
Protein
44.7g
(89%)
Fat
9.5g
(15%)
Saturated Fat
2.4g
(12%)
Polyunsaturated Fat
2.1g
Monounsaturated Fat
3.2g
Trans Fat
0.04g
Cholesterol
214.7mg
(72%)
Sodium
367.1mg
(15%)
Potassium
732.7mg
(21%)
Fiber
1.5g
(6%)
Sugar
20.1g
(40%)
Vitamin A
358.1IU
(7%)
Vitamin C
18.7mg
(21%)
Calcium
40.7mg
(4%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 24.4g | 8% |
| Protein | 44.7g | 89% |
| Fat | 9.5g | 15% |
| Saturated Fat | 2.4g | 12% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 3.2g | 16% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 214.7mg | 72% |
| Sodium | 367.1mg | 15% |
| Potassium | 732.7mg | 16% |
| Fiber | 1.5g | 6% |
| Sugar | 20.1g | 40% |
| Vitamin A | 358.1IU | 7% |
| Vitamin C | 18.7mg | 21% |
| Calcium | 40.7mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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