Sticky Honey Harissa Chicken
Sticky Honey Harissa Chicken with crispy baked chicken, sweet heat, and creamy tahini ranch. An easy sheet pan dinner everyone loves!
Servings: 6
Calories: 376kcal
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!
Nutrition
Calories: 376kcal
