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Harissa-Glazed Chicken

A tasty five-ingredient glaze takes boneless skinless chicken breasts to the next level in around a half hour -- meaning they are the makings of a busy weeknight meal, with rice or couscous alongside.
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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 servings
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4 skinless, boneless chicken breast halves (1 3/4 to 2 pounds)

Kosher salt and freshly ground black pepper 

1/2 cup honey  

1 tablespoon plus 1 teaspoon harissa paste 

2 teaspoons distilled white vinegar  

2 cloves garlic, finely chopped  

2 tablespoons unsalted butter 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
  2. Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter. 
  3. Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more. 

Cook’s Note

Look for harissa, a fiery roasted red pepper condiment from North Africa, at Middle Eastern markets and many supermarkets.

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