Print

Cava Harissa Honey Chicken

Cava Harissa Honey Chicken
Print Recipe

Tender chicken thighs baked in a spicy-sweet harissa honey glaze, with caramelized edges and a tangy finish from fresh lemon. This easy sheet pan dinner delivers bold North African flavors with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs (about 4–6 thighs)
  • 3 tbsp harissa paste
  • 2 tbsp honey
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp chopped fresh parsley or cilantro, for garnish (optional)

Instructions

  1. Preheat oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the chicken thighs dry with paper towels to remove excess moisture, which ensures proper browning rather than steaming.
  2. In a small bowl, whisk together the harissa paste, honey, olive oil, minced garlic, lemon juice, cumin, paprika, kosher salt, and black pepper until smooth and fully emulsified. The glaze should be thick but easily spoonable.
  3. Arrange the chicken thighs on the prepared baking sheet in a single layer, spacing them at least 1 inch apart to allow hot air to circulate. Overcrowding will cause the chicken to steam rather than roast.
  4. Using a pastry brush, generously brush half of the harissa honey mixture over the top and sides of each thigh, reserving the remaining glaze for later. Ensure even coverage for balanced flavor.
  5. Roast the chicken on the center rack for 20 minutes. The glaze will begin to set and the edges of the thighs will start to brown.
  6. Remove the baking sheet from the oven. Using tongs, carefully flip each chicken thigh over. Brush the flipped side with the remaining glaze, coating all exposed surfaces.
  7. Return the baking sheet to the oven and continue roasting for 15–20 minutes, until the internal temperature of the thickest part of a thigh registers 165°F (74°C) on an instant-read thermometer. The glaze should be sticky and caramelized with dark brown spots.
  8. Remove the chicken from the oven and let it rest on the baking sheet for 5 minutes. Resting allows the juices to redistribute, ensuring moist meat.
  9. Spoon any accumulated pan juices and caramelized glaze over the chicken before serving. For a fresh finish, garnish with chopped parsley or cilantro, if desired.
  10. Serve hot, on its own or over couscous, rice, or a simple salad. The leftover glaze in the pan can be drizzled as a sauce.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in a 350°F (177°C) oven for 10–15 minutes, or in the microwave in 30-second intervals until warm. Avoid overheating to prevent drying out.

Nutrition

Keywords: Cava Harissa Honey Chicken, harissa honey chicken, Mediterranean baked chicken, spicy sweet chicken thighs, sheet pan chicken, North African chicken, easy weeknight dinner, gluten-free chicken recipe, honey harissa glaze, chicken thigh recipe

Find it online: https://copycatkitchenco.com/cava-harissa-honey-chicken/