Harissa Honey Chicken

Prep 10 min · Cook 35 min · Serves 4 · Original recipe

🧾 Ingredients

Produce

• 1 lemon, juiced
• 5 garlic cloves, minced

Proteins

• 8-10 boneless skinless #chicken thighs (about 2 lb)

Pantry & Dry Goods

• 2-4 tbsp #harissa paste
• 2 tbsp tomato paste
• 1/4 cup #honey
• About 1/3 cup extra-virgin olive oil

Spices & Seasonings

• 1 tsp #urfa-biber (or Aleppo pepper or red chili flakes)
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• Kosher salt and black pepper

🔪 Instructions

1. In a large bowl, whisk the harissa, tomato paste, honey, lemon juice, and enough olive oil to coat the chicken generously (about 1/3 cup). Whisk in the Urfa biber, coriander, smoked paprika, and garlic.
2. Season the chicken on both sides with salt and pepper and toss it in the marinade until fully coated. Refrigerate a couple of hours or overnight if you can; otherwise let it sit while the oven heats.
3. Heat the oven to 400°F.
4. Put the chicken and all the marinade in a 9x13 pan and bake on the center rack until cooked through and caramelized with some charred bits, 35-40 minutes.
5. Spoon a little pan juice over the chicken and serve.

📝 Notes

• Thighs are done at 165°F but stay juicy up to about 175°F.
• Any cut works with the time adjusted: breasts cook faster, bone-in skin-on thighs take longer.
• Re-sourced from the web on 2026-10-30; check it against the version you remember.