Can I use chicken breast for this harissa grilled chicken?

Yes, you can. Cut your breasts into about 3 pieces, then proceed with the recipe.

How long will the harissa and hot honey chicken keep?

It will keep well once cooked for 4 days, stored in an airtight container in the fridge. You can also marinate the chicken in the harissa honey sauce up to 24 hours ahead of time.

What's the best harissa paste to use?

I love using Belazu Rose Harissa when I'm in the UK, but any brand of harissa will do here.

Is harissa paste very spicy?

It very much depends on the brand. Always taste before you use - if yours is super spicy, reduce the quantity in the recipe to 1 tablespoon.

Hot Honey Harissa Grilled Chicken

Name: Harissa Honey Grilled Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: mediterranean
Ingredients: 1 lb (500g) boneless, skinless, free-range chicken thighs, diced; 2 tablespoons harissa paste; 2 tablespoons honey; 1 tablespoon lemon juice; 2 garlic cloves, crushed; 1 tablespoon olive oil; ½ teaspoon salt

Description

Ultra juicy chicken thighs are tossed through a flavour-packed harissa honey sauce and then grilled to perfection for an easy weeknight-friendly meal. It takes just 30 minutes and can be served in multiple delicious ways.

Here I’m serving the chicken on top of soft 2-ingredient dough flatbreads, with tahini garlic sauce, shredded lettuce, crumbled feta and crispy chickpeas.

Ingredients

Units Scale

1 lb (500g) boneless, skinless, free-range chicken thighs, diced
2 tablespoons harissa paste
2 tablespoons honey
1 tablespoon lemon juice
2 garlic cloves, crushed
1 tablespoon olive oil
1/2 teaspoon salt

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Instructions

Prepare the chicken. Heat your oven to 480°F (250°C fan) and line a baking pan with parchment paper (or use a baking dish). Add 2 tablespoons of harissa paste, 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon olive oil, 2 crushed garlic cloves and a pinch of salt to a mixing bowl. Using a fork or a small whisk, mix into a cohesive paste, then add the chicken. Toss through the marinade so each piece is well coated. PRO TIP: At this point, you can pop the marinating chicken into the fridge for up to 24 hours.
Cook the chicken. When you’re ready to cook the chicken, transfer it to the lined tray (ideally) on a single layer. This way, the chicken will have a chance to cook evenly and get nicely charred around the edges. Transfer the tray to the oven and cook for 15 to 20 minutes, or until it’s starting to char around the edges and the chicken is cooked through. Either use a probe thermometer to ensure the chicken is at least 165°F (75°C). If you don’t have a probe thermometer, you can cut into the chicken to check – it should look white, and the juices that run out when you cut in should be clear, rather than cloudy.
Garnish and serve. Transfer the chicken to a serving plate, then spoon over the cooking juices. Serve with pomegranate seeds, scallions, mint leaves, and nutty homemade dukkah sprinkled on top if you like.

Notes

This is an updated version of the original recipe I published and I have changed the cooking instructions slightly (to make things easier with just one oven setting). The original instructions are to heat your oven to 430°F/220°C fan, then cook the chicken for 12 – 15 minutes. Remove the chicken from the oven, spoon over the cooking juices, then turn your oven to broil/grill and change the temperature to 480°F/250°C. Broil/grill for another 5 – 6 minutes, until lovely and charred.

INGREDIENT NOTES: I prefer chicken thighs here, for superior flavor and for the juicy factor, but you can use chicken breasts. Slice the breasts into about three pieces, then toss with the marinade and continue with the recipe. Different brands of harissa have different levels of spice, so taste yours before you use it, and if it’s super spicy, you can reduce the quantity to 1 tablespoon. I’m using Belazu Rose Harissa here.

SUBSTITUTIONS: If you can’t find harissa, use sriracha, sambal oelek, or another chili paste (gochujang is also great!)

STORAGE INSTRUCTIONS: You can marinate the chicken up to 24 hours in advance if you want to get ahead. Once cooked, the chicken will keep well for 4 days, stored in the fridge in a covered container.

FLATBREAD INSTRUCTIONS: I’m serving the chicken piled on top of soft two-ingredient flatbreads with a quick harissa mayo (mix 1 tablespoon of harissa paste with 1/4 cup mayo or egg-free garlic aioli), tahini garlic sauce, crumbled feta (marinated feta would be even better), crispy chickpeas, and shredded lettuce.

MORE SERVING SUGGESTIONS: I love piling it on creamy white bean dip or creamy smooth hummus, then serving it with a salad (this green goddess salad is great), and some soft garlic flatbreads. Or stuff it into fluffy steamed bao buns with a crunchy Asian-style salad, toss through pesto orzo salad or a grain salad, use as the protein in a grilled chicken poke bowl or enjoy it with a spread of salads (it would be great with this smashed potato salad).

Prep Time: 10
Cook Time: 20
Category: meat
Method: oven
Cuisine: mediterranean

Nutrition

Serving Size: 125g
Calories: 413
Sugar: 19.6g
Sodium: 976.6mg
Fat: 16.3g
Saturated Fat: 3.5g
Unsaturated Fat: 11.3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.1g
Protein: 44.5g
Cholesterol: 211.5mg