Succulent Harissa Honey Chicken thighs cooked to perfection with bold, smoky-sweet flavor. This recipe shows you how to create the best marinade and grill the chicken until it's beautifully charred outside and juicy inside. Perfect for Cava bowls, salads, rice bowls, or wraps. These are sure to be your new go-to speedy weeknight dinner.
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Key Recipe Info
Total time: 20 minutes hands-on time (+ 30 minutes of marinating)
Serves: 4
Calories: 413 kcal per serving
Recipe Type: Main course, chicken
Ingredient Highlights: Harissa paste, honey, and chicken thighs
Perfect for: Speedy dinners, lunches, and homemade Cava bowls
Cleanup: Easy, one bowl and grill pan
You can never have enough tasty and nutritious chicken recipes, and this one's a winner. Harissa is my go-to for adding smoky heat. It transforms these chicken thighs and is also the key ingredient in my Harissa Pasta recipe.
I love grilling chicken thighs because you get that gorgeous char on the outside while keeping them super juicy inside. With numerous serving options, this recipe never gets boring. We've tried veggies and couscous, Cava-style bowls, and I always cook extra for salads and wraps for lunches in the week.
For more easy weeknight chicken recipes try my Panko Chicken, Garlic Butter Chicken Wings, or Baked Chicken Orzo. Or for another nourishing one-pot bowl check out my Mediterranean Ground Lamb Bowls.
Helen's testing notes
I tested this marinade repeatedly to get the balance just right, with smoky harissa, honey for caramelization and char, smoked paprika, a little chilli for extra heat, and lime juice for a pop of freshness and acidity.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Ingredients:
- Harissa paste. A smoky chili paste, see below.
- Boneless chicken thighs. For juicy and succulent grilled chicken. Chicken breast works too, but it will be drier.
- Smoked paprika. Boosts the smoky flavor in the marinade.
- Chili powder. Adds a touch more heat.
- Honey. For caramelization and char.
- Melted butter. Keeps the chicken moist and adds richness.
- Lime juice. Adds freshness and acidity.
Star ingredient: Harissa
A North African chili paste made from roasted red peppers, garlic, and warm spices like cumin and coriander. It brings smoky heat and complex flavor to marinades, dressings, and sauces.
- Where to buy: Find it at Trader Joe's, Whole Foods, or most major grocery stores. Popular brands include Mina and Belazu.
- Make your own harissa paste in 30 minutes.
- Best substitutes: Sambal Olek and sriracha.
Recipe steps
*Please read the recipe card below for full ingredients and instructions.*
Step 1: Mix harissa paste, paprika, chili powder, garlic powder, salt, lime juice, melted butter, and honey.
Step 2: Marinate the chicken thighs for 30 minutes.
Step 3: Grill on medium-high heat for 6-8 minutes per side until cooked through and slightly charred.
Step 4: Cut into bite-sized pieces and serve immediately.
Recipe Tips
- Marinate overnight for a deeper flavor and an easy next-day dinner.
- Make extra for wraps and sandwiches throughout the week.
Serving suggestions
Build a Cava bowl at home, pair it with couscous or salad, or add to wraps for a fast lunch.
Recipe FAQs
Absolutely! Bake at 400°F (200°C) for 20-30 minutes until the internal temperature reaches 165°F. For extra char and caramelization, broil for 2-3 minutes at the end.
You can store harissa chicken in the fridge for up to 4 days. It's perfect for adding to bowls, salads, and wraps throughout the week.
For a juicy texture, freeze the raw marinated chicken for up to 3 months, then thaw in the fridge overnight, and cook it the next day. You can also freeze cooked chicken for up to 3 months and reheat it on the stove or in the microwave.
Did you try this recipe?
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Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
Recipe Card
Harissa Honey Chicken Bowls (Like Cava)
Ingredients
Harissa Honey Chicken
- 2 lbs (900 g) chicken thighs skinless and boneless
- 3 tablespoon harissa paste
- 2 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 lime juice
- 3 tablespoon melted butter
- 3 tablespoon honey
To make a Cava bowl
- Basmati rice
- Avocado
- Cucumber
- Pickled onion
- Corn
- Feta
- Hummus
- Harissa Vinaigrette
Instructions
- In a bowl, combine the harissa paste, paprika, chili powder, garlic powder, salt, lime juice, melted butter, and honey.
- Add the chicken thighs ensuring they're all coated evenly and marinade in the fridge for 30 minutes (or longer if possible).
- Heat a grill pan over medium-high heat and cook for 6-8 minutes per side until cooked through and slightly charred.
- Let the chicken rest for 5 minutes, then chop into bite-sized pieces.
- Build your bowls with avocado, cucumber, pickled onion, corn, crumbled feta, hummus, and a drizzle of harissa vinaigrette.
These honey harissa chicken thighs are incredibly juicy and packed with flavor! The marinade comes together so easily, making this a perfect weeknight dinner. We've been obsessed with making Cava-style bowls at home, and I always cook extra so we have delicious leftovers for lunch throughout the week. Hope you love them as much as I do! Helen