I just pulled this harissa honey chicken out of the oven, and my kitchen smells like a spice market.
Seriously, this copycat CAVA dish is a complete flavor explosion!
The sweet and spicy combo of caramelized, slightly charred honey and punchy harissa is irresistible.
And thanks to the broiler, you can get that yummy crispy finish without turning on the grill. Perfect for a weeknight dinner that feels fancy without the fuss.
Why You’ll Love This Harissa Honey Chicken
Bold and Flavorful: The harissa paste adds a bold and zingy kick, ideal for spice lovers. But the honey tones down the heat, adding a sumptuous sweetness and delicious flavor.
Easy Preparation: This recipe is easy to prepare, even for novice cooks, with simple steps and a straightforward marinade. And you can even make the marinade in advance for minimal hands-on cooking time.
Versatile Serving: This dish can be served with various sides, from rice and couscous to roasted vegetables. It’s a fantastic addition to any meal plan.
Leftover potential: Any leftover chicken can be repurposed into delicious salads, wraps, or sandwiches.
Ingredients
- Boneless, Skinless Chicken: I used thighs because they’re always so juicy. But feel free to use breasts if you prefer.
- Olive Oil: The foundation of the marinade. It helps the spices adhere to the chicken and keep it moist.
- Harissa Paste: A fiery North African chili paste that brings heat and a complex, smoky flavor.
- Honey: Adds sweetness to balance the spice and helps caramelize the chicken under the broiler.
- Lemon Juice: Brightens the marinade with acidity, complementing the rich sauce.
- Garlic: Infuses the chicken with aromatic essence, elevating the overall taste.
- Smoked Paprika, Ground Cumin, Ground Coriander: A trio of warm, earthy spices that add depth and character to the dish.
- Salt: Enhances all the flavors, helping them penetrate the chicken for maximum impact.
- Chopped Fresh Cilantro or Parsley: A fresh, vibrant garnish that adds a pop of color and herbaceous note.
- Lemon Wedges: These are served on the side, allowing diners to add a spritz of citrus brightness to their liking.
How to Make Harissa Honey Chicken
I’ve always loved CAVA for its fresh, Mediterranean flavors. And the harissa honey bowls are usually my go-to.
But if you don’t have a CAVA grill close, don’t worry. You can make their iconic chicken in a matter of minutes (plus some marinade time).
1. WHISK: In a large bowl, whisk the marinade ingredients until smooth. Set aside 2-3 tablespoons in a small bowl and refrigerate.
2. MARINATE: Add the chicken thighs to the bowl and toss to coat. Cover and refrigerate for 30 minutes to 8 hours.
3. PREP: Preheat the oven to 400°F. Remove the chicken from the marinade and place it in a single layer in a 9×13-inch baking dish.
4. BAKE: Bake the chicken for 35-40 minutes, basting with pan juices halfway through.
5. BROIL: Turn on the broiler, brush the chicken with the reserved marinade mixed with 1 tablespoon of honey, and broil for 3-5 minutes until caramelized.
6. REST: Remove from the oven and let the chicken rest for 5 minutes.
7. GARNISH: Drizzle with remaining honey, garnish with cilantro or parsley, and serve with lemon wedges. Enjoy!
Tips For the Best Harissa Honey Chicken
This harissa honey chicken has definitely earned a permanent spot in my recipe rotation.
Who needs takeout when you can whip up something this delicious at home?
Check out these tips, then let’s get cooking!
- Marinate well. For maximum flavor, allow the chicken to marinate for at least 30 minutes, preferably up to 8 hours.
- Adjust the spice. Use more or less harissa paste depending on your desired level of spiciness. Start with less if you’re sensitive to heat.
- Let the excess drip off. If you add too much liquid to the baking dish, the chicken will steam. Also, be sure to brush off any bits of garlic as they can burn.
- Baste regularly. Baste the chicken with pan juices halfway through cooking to keep it moist and flavorful.
- Broil carefully. Watch closely when broiling to avoid burning. Aim for a caramelized, lightly charred exterior.
- Make ahead. The chicken can be marinated up to a day in advance for easy meal prep. Leftovers reheat well, too.
- Variations. Try using boneless chicken breasts instead of thighs. The marinade also works for a whole chicken.
- Grill method. Warm the grill to high heat and add the marinated chicken. Cook for 5 minutes per side or until it reaches 165°F internally. Brush with the extra marinade and honey after flipping.
What to Serve with Harissa Honey Chicken
My favorite way to enjoy harissa honey chicken is right out of the dish! It’s just so hard to resist.
But for a complete meal, try one of these sides and serving suggestions:
- Couscous, rice, or quinoa
- Roasted veggies
- Over crisp green salad
- With roasted potatoes
- On flatbread with cool slaw and extra sauce
- Grilled corn
- Tomato and cucumber salad
How to Store
This tasty dish is easy enough for a weeknight dinner but impressive enough to serve to guests.
And it even stores well if you happen to have leftovers!
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Reheat: Warm the chicken in a 250°Fahrenheit oven for 15-20 minutes or until the center is hot. Alternatively, reheat in a covered pan over medium-low heat, turning occasionally.
To Freeze: Allow the cooked chicken to cool completely. Then, store it in a freezer-safe container or wrap it tightly in foil, and freeze for up to 3 months.
More Punchy Chicken Recipes to Try
Crockpot Mexican Chicken
Mongolian Chicken
Crockpot Salsa Verde Chicken
Chicken Puttanesca
Harissa Honey Chicken
6
servings10
minutes40
minutes325
kcalSpicy, sweet, and aromatic, this harissa honey chicken is incredibly flavorful. And thanks to a few minutes under the broiler, it’s perfectly caramelized.
Ingredients
3 tablespoons olive oil
3-4 tablespoons harissa paste, to taste
1/4 cup honey, divided
2 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons salt
2 pounds boneless, skinless chicken thighs or breasts
Chopped fresh cilantro or parsley for garnish
Lemon wedges for serving
Instructions
- In a large bowl, whisk the olive oil, harissa, 2 tablespoons honey, lemon juice, garlic, paprika, cumin, coriander, and salt until well combined. Reserve 2-3 tablespoons of marinade in a small bowl or ramekin. Cover and set it in the fridge.
- Add the chicken thighs to the large bowl and toss to thoroughly coat in the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 400°Fahrenheit. Remove the thighs from the marinade (let the excess drip off) and place them in a single layer in a 9×13-inch baking dish.
- Bake the chicken for 35-40 minutes, until cooked through, and the juices run clear when pierced with a knife. Baste the chicken with the pan juices halfway through cooking.
- Remove the dish from the oven and turn on the broiler. Brush the chicken with the reserved marinade mixed with 1 tablespoon of honey. Broil for 3-5 minutes until the chicken is caramelized and slightly charred.
- Remove the chicken from the oven and let it rest for 5 minutes. If using in a CAVA bowl, cut it into small, bite-sized pieces.
- Garnish with a drizzle of the remaining honey and chopped cilantro or parsley, and serve hot with lemon wedges on the side. Spoon any remaining pan juices over the chicken and enjoy!
Notes
- Adjust the amount of harissa paste based on your preferred spice level. Start with 3 tbsp and add more if you like it spicier.
- Marinate the chicken for at least 30 minutes, but for the best flavor, marinate for 2-8 hours.
- If using chicken breasts, cut them in half lengthwise and pound them to an even thickness.
