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–+ servings

Harissa Honey Chicken

Bold, sweet, and spicy harissa honey chicken inspired by CAVA. This weeknight-worthy dish combines smoky North African chili paste with sticky honey for caramelized, flavor-packed chicken that's easily customizable from mild to spicy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: Mediterranean, Middle Eastern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs | boneless skinless chicken thighs or breasts
  • 2-3 tbsp | harissa paste adjust to taste
  • 2 tbsp | honey
  • 2 tbsp | olive oil
  • 3 cloves | garlic minced
  • 1 tbsp | lemon juice
  • 1 tsp | smoked paprika
  • | salt and pepper to taste

Equipment

  • mixing bowl
  • whisk
  • Large skillet OR baking sheet
  • Meat thermometer

Method
 

  1. In a bowl, whisk together harissa paste, honey, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper until well combined.
  2. Add chicken to the marinade and toss until well coated. Let sit for 15-30 minutes at room temperature (or up to 24 hours in the fridge for deeper flavor).
  3. Heat a large skillet over medium-high heat. Add a drizzle of oil, then add marinated chicken. Sear for 4-5 minutes per side until golden, sticky, and cooked through (internal temperature should reach 165°F).
  4. Remove from heat and let rest for 5 minutes before slicing. Spoon any extra pan sauce over the top before serving.
  5. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  6. Mix marinade and coat chicken as described above.
  7. Place marinated chicken on prepared baking sheet. Bake for 20-25 minutes until internal temperature reaches 165°F.
  8. Optional: Broil for 2-3 minutes at the end for crispy, caramelized edges. Let rest 5 minutes before serving.

Nutrition

Calories: 320kcal

Notes

Spice Level: Start with 2 tbsp harissa for moderate heat. Use 1 tbsp for mild, or 3+ tbsp for extra spicy. Add yogurt to marinade to mellow the heat.
Make It Kid-Friendly: Reduce harissa to 1 tsp and serve with cooling tzatziki or Greek yogurt.
Storage: Keeps well in the fridge for 3-4 days. Perfect for meal prep bowls.
Serving Suggestions: Serve over rice, quinoa, or couscous with cucumber, feta, hummus, and tzatziki for a CAVA-style bowl.
Other Proteins: This marinade works great on salmon, shrimp, tofu, or pork chops too!

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