Name: Honey Harissa Chicken Thighs
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 Pounds Boneless Skinless Chicken Thighs; ¼ Cup Olive Oil (divided); 3 Tablespoons Harissa Paste (you can find at major grocery stores!); 2 Tablespoons Honey; ¼ Cup Lemon Juice (~1 lemon); 3 Cloves Garlic (mashed minced); 1 Teaspoon Kosher Salt; ½ Teaspoon Black Pepper; ⅓ Cup Olive Oil; 2 Tablespoons Harissa Paste; ¼ Cup Lemon Juice (~1 lemon); 1 Teaspoon Onion Powder; 2 Cloves Garlic; 1 Teaspoon Kosher Salt; Pickled Onions; Parsley (chopped)

Craving something bold, juicy, and a little spicy? These Honey Harissa Chicken Thighs are calling your name. It’s everything you want in a weeknight dinner, or a weekend cookout dish, with minimal effort and maximum flavor. The chicken thighs get marinated in a smoky-sweet blend of harissa, lemon, and garlic, then grilled (or baked!) until they’re caramelized and tender. And the best part? A silky harissa sauce that gets drizzled over the top and served on the side. It’s rich, tangy, and just the right amount of heat. Serve it with fresh parsley and pickled onions, and you’ve got the perfect dish.

There’s something about this chicken that just hits. Maybe it’s the smoky heat from the harissa, or the way the honey caramelizes on the grill. Whatever it is, I can’t stop making it.

This started as a “let’s see what happens” kind of dinner, and now it’s in permanent rotation. The flavor is wild, in the best way. Spicy, a little sweet, bright from the lemon juice, and so satisfying. I’m not usually someone who gets overly excited about chicken (it’s gotta be really good), but this one has me actually looking forward to it. Every single time.

I’ll usually get it marinating in the afternoon so it’s ready to go by dinner, and honestly, the sauce is worth making a double batch. Half can go on this chicken, and the other half? Use it all week…on eggs, veggies, grain bowls, whatever.

If I’m grilling, I get that perfect charred edge. If I’m baking, I crank the broiler at the end to get things crispy. Either way, it always turns out juicy and packed with flavor. And the leftovers? Perfection. Whether you’re cooking for a crowd or not, this one doesn’t disappoint. It’s bold, satisfying, and seriously addictive.

Raw chicken thighs on parchment paper surrounded by lemon halves, parsley, olive oil, mustard, tomato paste, salt, pepper, sliced onions, and seasonings on a light countertop. — *To make this chicken, you’ll need chicken thighs, olive oil, harissa paste, honey, lemon juice, garlic, salt, pepper, onion powder, pickled onions, and parsley.*

A hand uses a honey dipper to mix raw chicken in a bowl with oil, spices, and harissa paste. Surrounding items include salt, pepper, lemon, parsley, bread, olive oil, and a packet of harissa paste. — *Next, pat the chicken thighs dry and place them in a large bowl. Add the olive oil, harissa paste, honey, lemon juice, garlic, salt, and black pepper. Toss to coat the chicken evenly.*

What You Need to Make These Honey Harissa Chicken Thighs

Boneless Skinless Chicken Thighs: Juicy, flavorful, and quick-cooking, these are the perfect protein base for soaking up all the bold marinade flavors.
Olive Oil: Rich and smooth, it helps the marinade coat the chicken evenly while keeping it moist during cooking. It also forms the base of the sauce, giving it body and richness while letting the other flavors shine.
Harissa Paste: Used in both the marinade and the sauce, it’s spicy, slightly tangy, and the star of this dish.
Honey: Adds natural sweetness that balances the heat of the harissa and caramelizes beautifully on the grill.
Lemon Juice: Bright and acidic, lemon juice cuts through the richness and adds a zesty kick.
Garlic: Mashed or minced, garlic infuses the marinade and sauce with savory depth and unmistakable aroma.
Kosher Salt: Enhances all the flavors in the marinade and sauce while helping to tenderize the chicken.
Black Pepper: Adds mild heat and balance to the sweet-spicy marinade blend.
Onion Powder: Adds subtle sweetness and depth without overpowering the sauce.
Pickled Onions: Bright, tangy, and slightly sweet, they add contrast and crunch to the rich chicken.
Fresh Parsley: Chopped and sprinkled on top for a burst of freshness and color just before serving.

Raw chicken pieces marinating in a bowl with red sauce, surrounded by spices, parsley, lemon, oil, and a packet of harissa on a marble surface; a spoon rests in the bowl. — *Cover the bowl and let the chicken marinate for at least 30 minutes. While the chicken is marinating, preheat your grill to 500°F.*

How to Make These Spicy-Sweet Chicken Thighs

To make this chicken, start by adding all of the harissa sauce ingredients to a blender. Blend until smooth and set aside. Next, pat the chicken thighs dry and place them in a large bowl. Add the olive oil, harissa paste, honey, lemon juice, garlic, salt, and black pepper. Toss to coat the chicken evenly.

Cover the bowl and let the chicken marinate for at least 30 minutes. While the chicken is marinating, preheat your grill to 500°F. Spray the grill grates with avocado oil spray. Once the grill is hot, place the chicken on the grates. Add the chicken and cook undisturbed for 7 minutes.

A spoon filled with creamy orange sauce is held over a glass cup of the same sauce, surrounded by a tube of tomato paste, olive oil, parsley, a citrus reamer, and a cut lemon. — *Start by adding all of the harissa sauce ingredients to a blender. Blend until smooth and set aside.*

*Once the grill is hot, place the chicken on the grates and cook undisturbed for 7 minutes.*

Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F. Note: If the chicken sticks to the grill, it’s not ready to flip yet. Remove the chicken from the grill and let it rest for 5 minutes.

Pour half of the harissa sauce over the chicken and garnish with chopped parsley and pickled onions. Serve with the remaining sauce on the side. Enjoy!

Oven option: Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the marinated chicken on the sheet and bake for 15 minutes. Flip and bake for another 13-15 minutes, or until the internal temp reaches 165°F. Broil for 2 minutes at the end to brown the tops. Let rest, top with sauce and garnishes, and enjoy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.