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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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Course: dinner
Cuisine: Mediterranean, Middle Eastern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320kcal
Author: Lora
Cost: $8

Equipment

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

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

Instructions

  • In a bowl, whisk together harissa paste, honey, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper until well combined.
  • 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).
  • 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).
  • Remove from heat and let rest for 5 minutes before slicing. Spoon any extra pan sauce over the top before serving.
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
  • Mix marinade and coat chicken as described above.
  • Place marinated chicken on prepared baking sheet. Bake for 20-25 minutes until internal temperature reaches 165°F.
  • Optional: Broil for 2-3 minutes at the end for crispy, caramelized edges. Let rest 5 minutes before serving.

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!

Nutrition

Calories: 320kcal