Ingredients
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
2 tablespoons neutral oil (canola or avocado)
¾ teaspoon salt, divided
3 tablespoons harissa paste
3 tablespoons hot honey, divided
½ teaspoon smoked paprika
3 tablespoons unsalted butter, cubed
1 tablespoon lemon juice, plus lemon wedges for serving
1½ teaspoons finely chopped fresh cilantro
Instructions
- Preheat oven to broil with the rack in the upper third. Line a large baking sheet with foil.
- Toss chicken pieces with oil and ½ teaspoon salt on the prepared sheet. Arrange in a single layer. Broil until lightly browned, about 7 minutes.
- While chicken cooks, whisk together harissa paste, 2 tablespoons honey, paprika, and ⅛ teaspoon salt in a microwave-safe bowl. Microwave on High for 1 minute until bubbling. Stir in butter and lemon juice until smooth. Reserve 1½ tablespoons of sauce.
- Transfer chicken to the sauce and toss to coat. Discard any excess liquid from the baking sheet, then spread coated chicken back onto it. Broil until glossy, deeply browned, and cooked through (165°F internal temperature), about 3–4 minutes.
- Transfer chicken to a platter. Brush with reserved sauce, drizzle with the remaining 1 tablespoon honey, sprinkle with cilantro, and serve with lemon wedges.
Notes
- Swap thighs for chicken breasts for a leaner version.
- Use regular paprika instead of smoked for a milder flavor.
- Add vegetables like bell peppers or zucchini to the sheet pan for a fuller meal.
- Pair with cooling sides such as tzatziki, Greek yogurt, or a crisp salad.
- If you don’t have hot honey, mix regular honey with a pinch of cayenne or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Broil
- Cuisine: Mediterranean, Middle Eastern Fusion
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 190
- Sugar: 6g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 70mg
