Harissa Honey Chicken

This easy honey harissa chicken recipe is sweet and spicy chicken with my Mediterranean twist! Harissa paste, a North African condiment loaded with smoky, garlicky, citrusy flavor is layered with sweet honey, fresh lemon juice, garlic, and warming spices like coriander and smoked paprika. 

I could go on forever about the glory of the sheet pan chicken thighs–see my Greek Sheet-Pan Chicken and Smoked Paprika Chicken with Chickpeas and Carrots for further proof. And this harissa honey chicken is yet another recipe to add to your rotation. It’s a weeknight-friendly situation that requires zero fuss and is virtually impossible to mess up, but so incredibly tasty!

The thighs get beautifully caramelized in the honey harissa marinade, becoming perfectly sticky and juicy. Though it reminds me of a healthier version of a takeout craving, it’s far from basic: I layer the chicken with fresh citrus juice for balance, umami-rich tomato paste, and warming Mediterranean spices like coriander, Urfa biber and smoked paprika. 

A couple of hours in your fridge will make the flavors even louder, but the chicken becomes tangy, sweet, spicy, smokey and delicious just in the time it takes to heat up your oven. 

Table of Contents

1. Harissa Honey Chicken Ingredients and Substitutions 
2. Ingredient Spotlight 
3. How to Make Sweet and Spicy Chicken 
4. What to Serve with Harissa Honey Chicken 
5. More Harissa-Marinated Deliciousness
6. Try our Harissa Paste!
7. Harissa Honey Chicken Recipe

Harissa Honey Chicken Ingredients and Substitutions 

If your pantry is running low, our shop has almost all the essential spices and olive oils you need for this recipe, each of which I hand-picked myself! 

• Harissa paste brings the heat.
• Tomato paste: Adds depth of flavor and a savory umami quality. 
• Honey: Use a delicate all-natural honey–I love our Greek wildflower honey with notes of thyme and sage. 
• Fresh lemon juice lifts the richness, adding tang for balance. 
• Extra virgin olive oil infuses the chicken with spices and other flavor-makers. Use a high-quality extra virgin variety–any of the oils from our collection work well, but I love how the smoothness of our Italian Nocellara lets the bolder ingredients sing. 
• I add an extra kick with Urfa Biber, an earthy, tannic chili flake from Turkey (read more in our guide: Urfa Biber: The Turkish Chili Pepper You Want In Your Spice Drawer). Aleppo pepper or red chili flakes would also work well. 
• Coriander adds a warming, earthy note. Cumin is the best substitute. 
• Smoked paprika adds another layer of mild spiciness for a more complex burn, and the smoky flavor goes well with the savory chicken thighs. If you’re not into smoky, sweet paprika works well in its place. 
• Garlic adds sweet and savory depth of flavor. 
• Chicken: I love boneless chicken thighs. They’re easy to cook and easy to eat, staying juicy and tender even during a longer cook time. You can substitute other cuts if you’d like, or use bone-in, skin-on chicken. Just adjust the cooking time to ensure the thickest part reaches 165°F. 
• Kosher salt and black pepper enhance the flavor. 

Ingredient Spotlight 

Harissa is a spicy red chili paste or sauce originating in North Africa. It’s an instant flavor-booster, adding garlicky, citrusy, sometimes smoky heat with just a small spoonful. It’s not only delicious in marinades, you can also use it like a condiment, spreading it on sandwiches, eggs, or over toast. 

• LEARN MORE: Homemade Harissa
• TRY IT: Harissa Paste by Villa Jerada
• BEST SUBSTITUTE: Another balanced chili paste, like Turkish Red Pepper Paste (though it will be sweeter, so you may want to reduce the honey). 

How to Make Sweet and Spicy Chicken 

This harissa chicken recipe is easy: just get the chicken soaking in a bath of sweet and spicy flavor, then bake on a sheet tray until juicy and perfectly charred at the edges. Here are the steps:

• Make the honey-harissa marinade. In a large mixing bowl, combine 2 to 4 tablespoons harissa (more if you like spicy), 2 tablespoons tomato paste, 1/4 cup honey, the juice of 1 lemon, and enough olive oil to generously coat the chicken (I used 1/3 cup). Season with  1 teaspoon Urfa Biber (or Aleppo pepper/red chili flakes), 1 teaspoon coriander, 1/2 teaspoon smoked paprika, and 5 minced garlic cloves. 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 into a 9×13 baking pan. Place the baking pan 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! 

What to Serve with Harissa Honey Chicken 

A fresh seasonal salad is the best way to complement the sweet and savory flavors of this hot honey chicken.

In the summertime, I love to lean into the sweetness with a Fresh Grilled Corn Salad. Or go for something cooling to balance the heat, like Creamy Cucumber Salad.

Round out the meal with Perfect Pearl Couscous or simple Basmati Rice. And don’t forget the drinks. Cool the heat of this Harissa Honey Chicken with a traditional Turkish yogurt drink called Ayran or this tart and tangy Egyptian Hibiscus Tea.

More Harissa-Marinated Deliciousness

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