Honey Harissa Chicken Family Favorite

Ingredients

• 907 gboneless, skinless chicken thighs (or breasts)
• 45 mlharissa paste
• 45 ml, plus extra for drizzlinghoney
• 30 ml, plus extra for the panolive oil
• 3 clovesgarlic, minced
• 5 mlsmoked paprika
• 2.5 ml, or to tastesalt
• 1.25 mlblack pepper
• To garnishfresh coriander or parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Mix the marinade

   In a medium bowl, whisk together the harissa paste, honey, olive oil, minced garlic, smoked paprika, salt and pepper.

3. 3

   Coat the chicken

   Put the chicken thighs in a large bowl or resealable bag. Pour over the marinade and massage it into every piece until coated. Leave at room temperature for 15–30 minutes, or cover and refrigerate for up to 4 hours.

4. 4

   Sear the chicken

   Heat a large, oven-safe frying pan over medium-high heat and add a drizzle of olive oil. When hot, lay the chicken in a single layer, working in batches if needed. Sear for 3–4 minutes on each side, until deeply golden.

5. 5

   Bake until cooked

   If your pan is oven-safe, put it in the preheated oven. Otherwise, transfer the seared chicken to a baking dish. Bake for 15–20 minutes, until the chicken reaches an internal temperature of 74°C.

6. 6

   Glaze under grill

   For a stickier finish, brush the cooked chicken with a little more honey and place it under the grill for 1–2 minutes, watching closely so it does not burn.

7. 7

   Rest and garnish

   Take the chicken out of the oven and leave it to rest for 5 minutes. Garnish with fresh coriander or parsley before serving.

What is honey harissa chicken?

Harissa is a chilli-based North African condiment used widely in Middle Eastern-inspired cooking. Here, its savoury heat meets honey’s sweetness in a glossy marinade for chicken.

The combination of a quick pan sear and an oven finish builds colour while cooking the chicken through. The final honey glaze is optional, but gives the surface an extra-sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while honey contributes carbohydrates and olive oil contributes fat. Serve it with vegetables and a measured portion of rice or couscous for a balanced plate.

Choosing the chicken

Thighs: Boneless, skinless thighs are forgiving and stay juicy through the sear and bake.

Breasts: These work too, but thickness affects cooking time; check the centre with a thermometer and remove them once they reach 74°C.

Balancing the marinade

Harissa: Different pastes vary in heat and saltiness, so taste yours before deciding whether to adjust the salt.

Honey and oil: Honey softens the chilli’s sharp edge and helps create a glaze, while olive oil helps the marinade coat the chicken evenly.

Getting a good sear

Hot pan: Let the pan heat before adding the chicken so the surface browns rather than steams.

Space: Arrange the pieces in one layer with room between them. Sear in batches if necessary, as crowding makes it harder to form a golden crust.

Checking doneness

Temperature: Check the thickest part of a piece with a thermometer; it should reach 74°C. Avoid relying only on the colour of the outside, which develops before the centre is necessarily cooked.

Resting: Leave the chicken for 5 minutes after baking. This gives the juices time to settle before serving.

Serving ideas

Serve the chicken with rice, couscous or flatbreads to soak up the glaze. A crisp salad or roasted vegetables make a fresh contrast to the sweet heat.

Spoon any pan juices over the chicken at the table, and offer extra herbs for a fresh finish.

Recipe notes & tips

• Use a thermometer to check the thickest part of the chicken reaches 74°C.
• If your harissa is particularly salty, taste it before adding the full amount of salt.
• Pat the chicken dry before marinating if it is wet, so the coating clings more readily.
• Sear in batches rather than crowding the pan.
• Keep a close eye on the chicken under the grill because the honey can darken quickly.

Variations

• More heat: Use a hotter harissa paste for a fierier glaze.
• Citrus finish: Add a squeeze of lemon at the table for a bright contrast.
• Herb swap: Garnish with parsley instead of coriander, or use both.
• Breast version: Use boneless, skinless chicken breasts and check their internal temperature carefully.
• Milder glaze: Reduce the harissa and keep the honey amount as written.

Common mistakes to avoid

• Crowding the pan: The chicken may steam instead of browning; sear it in batches.
• Skipping the temperature check: The outside can brown before the centre is cooked; check for 74°C.
• Burning the glaze: Honey colours quickly under the grill; watch it closely for the full 1–2 minutes.
• Using a cool pan: The chicken can release liquid before it sears; wait until the pan is hot.
• Cutting immediately: Juices can run out; rest the chicken for 5 minutes before serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat until piping hot in a covered pan over a gentle heat or in the microwave; add a small splash of water if the glaze has thickened.

Frequently asked questions