Hot Honey Chicken, Mediterranean-style with harissa paste!

This easy honey harissa chicken recipe is hot honey chicken with a Mediterranean twist! Harissa paste, a North African condiment loaded with smoky, garlicky, citrusy flavor is layered with sweet honey, fresh lemon juice, garlic, and warming spices like coriander and smoked paprika.

What to Serve with Hot Honey Chicken:
A fresh seasonal salad is the best way to complement the sweet and savory flavors of this hot honey chicken. In the summertime, I love to lean into the sweetness with a Fresh Grilled Corn Salad. Or go for something cooling to balance the heat, like Creamy Cucumber Salad.

▢ 2 to 4 tablespoons harissa paste
▢ 2 tablespoons tomato paste
▢ 1/4 cup honey
▢ 1 lemon, juiced
▢ Extra virgin olive oil
▢ 1 teaspoon Urfa Biber, Aleppo pepper, or red chili flakes
▢ 1 teaspoon coriander
▢ 1/2 teaspoon smoked paprika
▢ 5 garlic cloves, minced
▢ 8 to 10 boneless skinless chicken thighs (about 2 pounds)
▢ Kosher salt
▢ Black pepper

Make the honey-harissa marinade. In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (I used 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.
Marinate the chicken. Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. If you have the time, cover and refrigerate for a couple of hours or overnight. Otherwise, allow it to sit at room temperature while your oven heats.
Get ready. Preheat your oven to 400°F.
Bake. Transfer the chicken and the marinade to a 9×13 baking pan. Place the chicken on the center rack of your heated oven and bake until the chicken is cooked through and the surface is nicely caramelized with some charred bits, about 35 to 40 minutes.
Finish and serve. Drizzle a bit of the pan juices over the chicken and serve!

#hothoney #hothoneychicken #spicychicken #chicken #chickenrecipe #easychickenrecipe

so there’s easy and then there’s stupid easy and this honey haresa chicken falls in the stupid easy category this is a sweet and spicy chicken situation with a Mediterranean twist and haresa paste a North African condiment is the star ingredient we use it to make a delicious bold marinade that is smoky garlicky citrusy spicy and just slightly sweet it is so good [Music]

10 Comments

  1. Recipe:
    ▢2 to 4 tablespoons harissa paste (or other chili paste)
    ▢2 tablespoons tomato paste
    ▢1/4 cup honey
    ▢1 lemon, juiced
    ▢Extra virgin olive oil
    ▢1 teaspoon Urfa Biber, Aleppo pepper, or red chili flakes
    ▢1 teaspoon coriander
    ▢1/2 teaspoon smoked paprika
    ▢5 garlic cloves, minced
    ▢8 to 10 boneless skinless chicken thighs (about 2 pounds)
    ▢Kosher salt
    ▢Black pepper

    1. Make the honey-harissa marinade. In a large mixing bowl, combine the harissa, tomato paste, honey, lemon juice, and enough olive oil to generously coat the chicken (I used 1/3 cup). Add the Urfa Biber, coriander, smoked paprika, and garlic. Whisk until well incorporated.
    2. Marinate the chicken. Season the chicken well on both sides with salt and pepper, then add to the marinade. Mix well to make sure the chicken is fully coated. If you have the time, cover and refrigerate for a couple of hours or overnight. Otherwise, allow it to sit at room temperature while your oven heats.
    3. Get ready. Preheat your oven to 400°F.
    4. Bake. Transfer the chicken and the marinade to a 9×13 baking pan. Place the chicken on the center rack of your heated oven and bake until the chicken is cooked through and the surface is nicely caramelized with some charred bits, about 35 to 40 minutes.
    5. Finish and serve. Drizzle a bit of the pan juices over the chicken and serve!

  2. Oh this looks amazing!! 🤩 Does anyone know how spicy it is? I love spicy, but my husband doesn’t. Help! 😊🙏💕

Write A Comment