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This simple Baked Sticky Honey Harissa Chicken is an easy weeknight staple. Crispy homemade chicken “wings” are tossed in a sticky honey harissa sauce. Serve with homemade fries or a side of rice for the easiest sheet pan dinner. Fun, flavorful, and perfect for entertaining or a quick weeknight meal.
Happy Met Monday! Today basically feels like the Super Bowl of fashion, and honestly, I look forward to the Met Gala every single year. My sister and I always end up turning it into our own little event at home. Some years we make pizza and salads, sometimes pasta, and sometimes it turns into a full girls’ night dinner situation.
But this year, we wanted something a little more fun and casual—something that felt a bit more “game day” inspired.
I’ve actually had this Sticky Honey Harissa Chicken on our menu for weeks now, and the Met Gala finally gave me the perfect excuse to make it. I tested the recipe last week, and it turned out so good on the very first try. The sauce is loosely inspired by the way I make buffalo sauce, but with spicy harissa and sweet honey instead. It’s sticky, spicy, sweet, and incredibly good.
When I serve this, I usually go one of two ways. Either with hand-cut fries and a few sauces on the side for dipping—more casual, bar-food style—or over rice with a side of grilled asparagus or garlicky broccoli for an easy dinner situation.
Either way, it’s one of those recipes everyone gets excited about. The entire dinner comes together in under an hour, and it’s the perfect balance of easy, flavorful, and just plain fun to eat.
Here are the details
Ingredients
- boneless chicken breasts or thighs
- smoked paprika
- onion powder
- garlic powder
- salt and black pepper
- flour or gluten-free flour
- olive oil
- salted butter
- garlic
- harissa sauce or harissa paste
- balsamic vinegar
- honey
- sesame seeds
- green onions
For the Tahini Ranch
- tahini
- lemon juice
- dried chives
- dried parsley
- dried dill
- garlic powder
- onion powder
- sea salt and pepper
Kitchen Supplies
- baking sheet
- parchment paper
- measuring spoons
- large skillet (on sale right now!)
- wire rack
The Steps
Step 1: Prep the Chicken
Start with the chicken. I like to use a mix of chicken breasts and thighs, cut into cubes, but either works well on its own too. Toss the chicken with smoked paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again until everything is lightly coated.
The flour is the secret to getting those crispy edges in the oven. It’s not heavily breaded—just enough to give the chicken a light coating so the sauce really clings to every piece.
Spread the chicken out on a sheet pan and bake in a very hot oven until crisp and cooked through, about 20 minutes.
Step 2: Make the Sauce
While the chicken cooks, make the sauce. Combine butter, garlic, harissa, balsamic vinegar, and honey in a skillet or saucepan.
Let everything simmer together for a few minutes until the sauce thickens slightly and becomes glossy. Finish with a pich of sea salt. It’s spicy, sweet, sticky, and so flavorful.
Step 3: Toss the Chicken
As soon as the chicken comes out of the oven, pour the warm sauce right over top and toss well to coat.
The crispy chicken soaks up all that sticky sauce perfectly. Every bite is sweet, spicy, buttery, and honestly so good.
Step 4: Make the Tahini Ranch
Next comes the tahini ranch. It’s simple, lighter than traditional ranch, and really delicious with the spicy chicken.
Whisk together tahini, dried herbs, lemon juice, and seasonings until creamy and smooth. It has all the flavors of ranch, but with a slightly nuttier flavor from the tahini.
Serve the chicken with homemade fries, rice, or a side of broccoli. I always finish everything with sesame seeds and thinly sliced green onions for a little crunch and touch of color!
Looking for other simple meals? Here are my favorites:
The 30 Most Popular Super Bowl Recipes 2024
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Sheet Pan Honey Buffalo Chicken with Broccoli
Lastly, if you make this Sticky Honey Harissa Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes on social media you all have made is my favorite!
Sticky Honey Harissa Chicken
Servings: 6
Calories Per Serving: 376 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts, or thighs cut into cubes
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper
- 2 tablespoons flour or gluten-free flour
- 4 tablespoons salted butter
- 2 cloves garlic, chopped
- 1/4 cup harissa sauce, or 2 tablespoons harissa paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey
Ranch
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
Instructions
- 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons of olive oil, and toss to coat. Arrange the chicken evenly on the baking sheet. Bake 15-20 minutes until the chicken is cooked through.3. Meanwhile, make the sauce. Heat the butter in a large skillet over medium-high heat. Cook until it begins to brown, about 3-5 minutes. Remove from the heat, stir in the harissa, balsamic, and honey. Season with salt and chile flakes 4. Pour the harissa sauce over the chicken and toss the chicken up in the sauce.5. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.6. Serve the chicken and harissa sauce with ranch. Ideally, add some home-cut fries on the side too. YUM!
This post was originally published on May 4, 2026
Thanks for the recipe! This was a hit at my house. I used thighs and ended up cooking them at about 400 degrees for 20 minutes. Because I have someone in my household with celiac disease I used corn starch instead of flour, and it worked well. Will definitely make again.
Hey Julie,
Fantastic! Love to hear this recipe was enjoyed, thanks for making it and taking the time to comment.
Have a great week!
Delicious recipe! Thank you for such a great variety of healthy and nutritious recipes!
Hey Tamar,
Awesome! So glad to hear this recipe was a hit, I appreciate you making it!
Have a great Sunday!
My chicken was so dried out from the 450 degree temp originally listed. I came to write a review and I see the temp has been changed to 400 now. Was it supposed to be 400 all along? If not, could you clarify the reason for the change in temp?
Hi Allison,
Thanks so much for trying this recipe and sharing your feedback, I’m very sorry to hear you chicken was dried out. I cook my chicken at 450F, but due to reader feedback, I changed the temperature to 400F. Again, so sorry!
The recipe was 450 yesterday and today is 400. I’m just curious why the change? Looking forward to trying!
Hi Julie,
I decided to lower the temperature to 400F due to reader feedback.
I hope you love this recipe, let me know how it turns out for you!
Is 450 no longer the correct temperature? Confused because the comments you say to cook at 450?
Hi Allysa,
I cook my chicken at 450F, but due to reader feedback, I lowered the temperature to 400F.
Please let me know if I can help in any other way, I hope you love this recipe!
I made this recipe using the first temperature that was listed at 450 and the chicken was very overdone. I now see that it has been updated to 400. I am not sure why the change but it is frustrating that recipes are not finalized before being published. Groceries are not cheap.
Hi Kathleen,
I am very sorry for any frustration when making this recipe. I cook my chicken at 450F, but due to reader feedback, I lowered the temperature to 400F. If you want to try the recipe again at the lower temp, let me know how it turns out. Again, my apologies!
Hi! I’m a little confused because yesterday the recipe said 450° and it looks like today you have updated it to 400 but there’s no notation that it was updated. If 450° was correct, why the change? I would like to try the recipe, but I want to confirm that it’s done being updated before I do so.
Hey Kim,
Very sorry to any confusion! I cook my chicken at 450F, but due to reader feedback, I lowered the temperature in hopes everyone else will have better results.
Please let me know if you give this dish a try!
We loved it! I had everything in my pantry except harissa paste so I used your clever tip to make my own. We enjoyed frozen sweet potato waffle fries as a side. Delicious with the tahini ranch. This was easy and very tasty! Looking forward to trying the leftover chicken in a salad for lunch. This one is a keeper!
Hey Clare,
Fantastic! Thanks a bunch for giving this recipe a try and your comment, so glad it was a hit!
Made this last night and it was delicious! Only thing I did different was to use chicken tenders because I didn’t feel like cutting up chicken. Otherwise followed your recipe to a T and my family loved it. Served with baked sweet potato fries and the tahini ranch was so good with both!! Thank you!!
Hey J,
Amazing!! Thanks a bunch for making this recipe and sharing your feedback, so glad it was enjoyed!
Made it with thighs. Added extra chili pepper flakes. It was a big hit. Served it with smashed roasted lemon potatoes.
I’ve been asked to add it to the rotation.
Thank you for your creativity.
Thanks a lot, Stacy! Love to hear this was enjoyed:) Have a great day!
Do not cook at 450 for 15-20 min. That temp and time might work for a whole large chicken breast, but I cut mine into pieces and they were literally chicken jerky.
Hi Heidi,
Very sorry to hear this! 450F is what works best for me, but you could certainly reduce the temp.
Thanks for trying the recipe!
I’m not sure if there’s a step missing or maybe this recipe wasn’t tested more than once, but the “breading” doesn’t work. I’m confused as to how tossing the chicken with just flour creates breading, but this didn’t work for me at all.
Hi Sara,
Thanks for trying this recipe and sharing your feedback. So sorry to hear you had issues. It is a very light breading, I didn’t want it to be heavy.
Again, so sorry!
Am I missing the breading step? I could have sworn you told Crayton in your stories that it was breaded, and you refer to it as such in your description.
Hi Kate,
Correct, that is happening in step 2:) Please let me know if I can help in any other way.
I hope you love this recipe!
If I only gave harissa seasoning how do I make it into a paste?
Hey Sima! You can add water to the sauce to thin it. If you have canned crushed tomatoes add 1/4 cup + the harissa seasoning. I think that will work well. Hope you enjoy the chicken!
I think 450° combined with the time is off…it didn’t turn out for me at all unfortunately.
Hi Amanda,
Thanks for trying this recipe and sharing your feedback. Sorry to hear the chicken didn’t turn out for you.
If there is anyway that I can help, please let me know!
450?? To cook cubed chicken?
Hi there,
Yes, it’s going to cook quickly for you. Please let me know if you have any other questions!