Blackened Harissa Chicken
Fast grilled harissa chicken with orange honey glaze. No advance prep. Ready in minutes and great with rice or greens.
This is the perfect grilled chicken dish when you want to get dinner on the table quickly with no advance prep needed. Plus, it utilizes ingredients you likely have on hand. This dish has a little heat, but the fresh orange juice and drizzle of honey not only tames the heat, but provides a sauce as well as the chicken rests. We recommend serving with plain or herbed jasmine rice and steamed green beans.
Submitted by: Temra W. from New York City, NY
Yield: Serves 4 People
- Thinly sliced chicken cooks fast on a hot grill pan for clear grill marks and a caramelized crust.
- Brown sugar and harissa give heat and sweetness; fresh orange juice and honey tame the spice and make a quick sauce.
- No advance marinating needed, but you can tweak sweetness, spice, and use tenders or double the recipe for leftovers.
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Preparation Instructions:
Combine the light brown sugar and Red Harissa Seasoning in a small bowl and mix to fully combine. Place the chicken breasts in a large bowl and add the brown sugar and Red Harissa Seasoning mixture, along with the extra virgin olive oil. With your hands, spend a minute massaging the chicken breasts, making sure every piece of chicken on both sides is covered with the spice mixture and olive oil. Set aside, wash hands thoroughly, and heat up your grill pan or grill.
Allow grill pan to be heated on high heat for 2-3 minutes. Spray with a nonstick cooking spray and using tongs, place chicken breasts on the grill pan, making sure to not overcrowd the pan. Grill for 2 minutes and then rotate the chicken breasts 90 degrees and grill for another 1-2 minutes. This will help develop those beautiful grill lines on the chicken. Flip the chicken breasts over and grill another 2-3 minutes, rotating 90 degrees after 1-2 minutes.
Remove chicken from the grill pan onto a separate plate. Repeat the process with the remaining chicken breasts.
Once all the chicken has been grilled, squeeze ½ a navel orange over all of the chicken breasts and drizzle with the 2 tsp of honey. For a little extra flavor, sprinkle sea salt or Himalayan pink sea salt and cover with aluminum foil for 2-3 minutes prior to serving.
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More About This Recipe
Adjust the sugar-to-seasoning ratio to suite your taste. You can double the brown sugar for a sweeter flavor profile, or add extra honey and orange juice at the end. Chicken tenders can be used in place of the thinly sliced chicken breasts. This recipe can easily be doubled and can provide great leftovers for salads or sandwiches.
Frequently Asked Questions
How long should I grill the thinly sliced chicken?
Grill thin slices about 6 to 8 minutes total. Follow the recipe timing: 2 minutes, rotate 90 degrees and 1 to 2 minutes, flip and repeat on the other side. The chicken is done at an internal temperature of 165°F (74°C). Let it rest 2 to 3 minutes with foil before serving.
Can I use chicken tenders or thicker breasts instead?
Yes. Chicken tenders cook faster, usually 3 to 4 minutes total. For thicker breasts, pound them thin or cook longer until they reach 165°F. Thick breasts typically need about 6 to 10 minutes per side depending on thickness.
What can I use as a substitute for harissa seasoning?
Use a store bought harissa paste thinned with a little oil, or make a dry substitute: 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cayenne or chili powder, 1/2 tsp garlic powder and 1/4 tsp coriander. Adjust cayenne to control the heat.
How do I avoid the brown sugar burning on the grill?
Brown sugar can char on very high heat. Use a light coating of the rub, preheat the pan but watch closely, and rotate as instructed. If you see burning, lower the heat slightly and finish cooking. You can also add extra honey and orange juice after grilling instead of increasing sugar in the rub.
Can I make this ahead and how do I store leftovers?
Yes. Store cooked chicken in an airtight container in the fridge for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Best ways to reheat without drying the chicken?
Reheat gently: bake covered at 275°F (135°C) until warm, about 10 to 12 minutes; or warm in a skillet over low heat with a splash of water or orange juice; or microwave covered in short bursts to avoid drying. Add a little honey or juice to refresh the glaze.
What should I serve with Blackened Harissa Chicken?
Serve with plain or herbed jasmine rice and steamed green beans as suggested. It also pairs well with couscous, roasted vegetables, simple salads, or tucked into sandwiches and wraps for leftovers.
How long should I grill the thinly sliced chicken?
Grill thin slices about 6 to 8 minutes total. Follow the recipe timing: 2 minutes, rotate 90 degrees and 1 to 2 minutes, flip and repeat on the other side. The chicken is done at an internal temperature of 165°F (74°C). Let it rest 2 to 3 minutes with foil before serving.
Can I use chicken tenders or thicker breasts instead?
Yes. Chicken tenders cook faster, usually 3 to 4 minutes total. For thicker breasts, pound them thin or cook longer until they reach 165°F. Thick breasts typically need about 6 to 10 minutes per side depending on thickness.
What can I use as a substitute for harissa seasoning?
Use a store bought harissa paste thinned with a little oil, or make a dry substitute: 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp cayenne or chili powder, 1/2 tsp garlic powder and 1/4 tsp coriander. Adjust cayenne to control the heat.
How do I avoid the brown sugar burning on the grill?
Brown sugar can char on very high heat. Use a light coating of the rub, preheat the pan but watch closely, and rotate as instructed. If you see burning, lower the heat slightly and finish cooking. You can also add extra honey and orange juice after grilling instead of increasing sugar in the rub.
Can I make this ahead and how do I store leftovers?
Yes. Store cooked chicken in an airtight container in the fridge for 3 to 4 days. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Best ways to reheat without drying the chicken?
Reheat gently: bake covered at 275°F (135°C) until warm, about 10 to 12 minutes; or warm in a skillet over low heat with a splash of water or orange juice; or microwave covered in short bursts to avoid drying. Add a little honey or juice to refresh the glaze.
What should I serve with Blackened Harissa Chicken?
Serve with plain or herbed jasmine rice and steamed green beans as suggested. It also pairs well with couscous, roasted vegetables, simple salads, or tucked into sandwiches and wraps for leftovers.
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