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