Ingredients
Scale
- 1–1.5 pounds boneless skinless chicken thighs or breasts
- 2–3 tablespoons harissa paste (mild or hot)
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Juice of half a lemon
- Salt and pepper to taste
Instructions
- In a bowl, whisk together harissa paste, honey, olive oil, minced garlic, lemon juice, salt, and pepper.
- Coat the chicken with the marinade and let it sit for at least 20 minutes.
- Choose your cooking method:
- Pan-Sear: Cook over medium heat for 5–6 minutes per side until golden and cooked through.
- Bake: Preheat oven to 400°F (200°C). Bake in a foil-lined dish for 20–25 minutes.
- Grill: Grill on medium-high heat, 5–6 minutes per side.
- Optional: Spoon extra marinade over the chicken while cooking for added flavor and caramelization.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave with a splash of water. Freeze for up to 2 months for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grill, Oven, or Pan
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup cooked
- Calories: 350
- Sugar: 11g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg