Description
Make flavorful, juicy Honey Harissa Chicken using a simple baking method. This recipe balances spicy harissa with sweet honey for a popular weeknight meal served over rice or grains.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/4 cup harissa paste
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Serving: Cooked rice or quinoa, chopped cucumber, cherry tomatoes, crumbled feta, fresh parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together the harissa paste, honey, olive oil, minced garlic, cumin, salt, and pepper to create the marinade.
- Add the cut chicken pieces to the marinade. Toss well until every piece is fully coated.
- Spread the marinated chicken in a single layer on the prepared baking sheet. Do not overcrowd the pan.
- Bake for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the edges are slightly caramelized.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Assemble your bowls: Place a base of rice or quinoa in each bowl. Top with the cooked Honey Harissa Chicken, cucumber, tomatoes, feta, and parsley.
Notes
- For extra moisture, use chicken thighs instead of breasts.
- If you prefer a saucier chicken, reserve 2 tablespoons of the marinade before adding the raw chicken, and toss this reserved sauce with the cooked chicken after it comes out of the oven.
- This chicken is excellent for meal prepping; store the cooked chicken separately from the fresh vegetables.
- Prep Time: 10 min
- Cook Time: 22 min
- Category: Dinner
- Method: Baking
- Cuisine: North African Inspired
Nutrition
- Serving Size: 1 serving (approx. 5 oz chicken)
- Calories: 310
- Sugar: 12
- Sodium: 550
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 95