Why It Works
- A quick marinade seasons the surface and allows salt to penetrate into the meat, boosting flavor and juiciness.
- Reducing a portion of the marinade concentrates its flavor and thickens it into a sauce that coats and clings to the grilled chicken.
- High-heat grilling caramelizes the sugars in the marinade, creating complex, layered flavors and a deep char on the chicken.
Sweet, smoky, spicy, and sticky—these grilled harissa and honey chicken skewers are everything I want from summer grilling. Harissa and honey may seem like a slightly unexpected pairing, but together they create a perfect balance of heat and sweetness. It’s a flavor combo that always surprises my guests— in the best way—and it’s ridiculously easy to pull off.
It starts with a bold marinade with fiery harissa, pungent garlic, warm cumin, and bright citrus that coats the chicken. On the grill, high heat caramelizes the marinade’s sugars and chars the meat, creating deep, smoky layers of flavor. Just before serving, a thick, harissa-honey glaze is brushed over the skewers, adding a glossy, sticky finish and an extra burst of sweet and spicy notes.
The Star Ingredient in the Moroccan-Inspired Marinade
This recipe is inspired by Moroccan cuisine—harissa is the heart and soul of North African cooking. Made from red chiles, garlic, spices, and olive oil, harissa varies from region to region but always delivers warmth, complexity, and subtle smokiness. In Morocco, it’s often served alongside tagines and roasted meats; here, it takes center stage in the marinade and sauce, adding depth and a subtle kick to every bite.
The marinade here does double duty: It first seasons the surface with layers of harissa heat, pungent garlic, citrusy brightness, and warm spices, including cumin and paprika, and also allows salt to penetrate into the meat, enhancing its juiciness and amplifying seasoning beyond the surface. A portion of the marinade is set aside before the chicken is added, then simmered into a thick, glossy glaze that is brushed on just before serving. The result is sticky, shiny skewers with an extra sweet and spicy flavor.
The quality of the harissa used in this recipe significantly impacts the final dish, and its heat level can range from mild to intensely spicy. Look for one that is well balanced, ideally one that isn’t extremely hot, so that it enhances the dish without overwhelming the other flavors. A milder, high-quality harissa will bring the desired complexity and aroma while keeping the heat in check. In the US, I recommend the mild harissa from the brand Mina, which is known for its balanced flavor and heat—it tastes great but doesn’t overpower the other ingredients with which it’s paired. Where I live in the UK, I often use the brand Belazu, which is also available at some US shops. You can also use homemade harissa.
Why Chicken Thighs Work Best
I prefer boneless, skinless chicken thighs for this recipe. Thighs are naturally juicier and more forgiving than chicken breasts—they stay moist and tender over high heat and have more inherent flavor. Breast meat can dry out quickly, especially when grilled, and doesn’t hold up as well to bold seasonings. If you’re set on using breasts, go ahead, but you’ll want to watch the cooking time closely and pull them earlier than you would thighs to avoid dryness.
How you thread the chicken also matters. Pack the pieces tightly together on the skewer. This keeps the chicken from spinning around as you turn it on the grill (which leads to uneven cooking and frustration) and helps promote better browning and caramelization on the outside. Leave just a bit of space at the ends to make handling easier; otherwise, snug is the way to go.
Fire as the Final Seasoning
The grill does more than simply cook the chicken—the fire acts as a seasoning of its own, seamlessly blending with harissa’s smokiness and layers of spices, boosting the flavors even further.
Once off the grill and glazed, the skewers are ready to go. They make an incredibly versatile meal: Serve them with a cooling yogurt sauce, tuck them into warm flatbreads, or pair them with a simple couscous salad. Whether you’re firing up the grill on a sunny weekend or whipping up a quick weeknight dinner, these chicken skewers deliver bold flavor with just the right amount of warmth.
These Harissa-Honey Glazed Chicken Skewers Cook in Under 15 Minutes
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3 tablespoons (45 ml) harissa paste (see notes)
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3 tablespoons (45 ml) honey
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3 tablespoons (45 ml) olive oil
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2 tablespoons (30 ml) fresh lemon juice, from 1 medium lemon
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3 cloves garlic, minced or pressed
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons sweet paprika
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1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
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1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes (see notes)
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4 to 6 (10- to 12-inch long) wooden or metal cooking skewers (see notes)
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In a large bowl, whisk together harissa, honey, olive oil, lemon juice, garlic, cumin, paprika, and salt. Transfer about 1/3 of marinade to a small saucepan.
Serious Eats/ Melati Citrawireja
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Add chicken pieces to large bowl with marinade and toss to evenly coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Serious Eats/ Melati Citrawireja
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Meanwhile, cook reserved marinade in saucepan over medium heat, stirring frequently, until it reduces by half, becomes thick and glossy, and coats the back of a spoon, about 3 to 5 minutes. Set aside.
Serious Eats/ Melati Citrawireja
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Thread the chicken pieces onto skewers, packing them tightly as you go.
Serious Eats/ Melati Citrawireja
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For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled 3/4 with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over bottom of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
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For a Gas Grill: Turn all burners to high, cover grill and heat until hot, about 15 minutes. Leave all burners on high.
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Clean and oil cooking grate. Arrange skewers on the grill and cook, turning as needed for even browning, until chicken is nicely charred, cooked through, and an instant-read thermometer inserted into thickest part of each chicken piece registers at least 175°F (76°C), 8 to 12 minutes for thighs and 165°F (74°C), 6 to 10 minutes for breasts. Transfer to a serving platter. Using a pastry brush, brush hot chicken with reduced glaze and serve immediately.
Serious Eats/ Melati Citrawireja
Serious Eats/ Melati Citrawireja
Special Equipment
Small saucepan, 4 to 6 (10- to 12-inch long) wooden or metal cooking skewers, charcoal or gas grill, grilling tongs, chimney starter if using charcoal grill, pastry brush
Notes
For best results, look for a mild-to-medium-spicy harissa to balance heat without overpowering the other flavors. I recommend mild harissa and prefer the brand Mina.
I prefer using chicken thighs in this recipe, but boneless, skinless chicken breasts will also work.
If using wooden skewers, soak them in water for 30 minutes before threading the chicken on and grill immediately after threading.
Make-Ahead and Storage
The marinade can be prepared and refrigerated in an airtight container up to 7 days ahead.
The glaze can be cooked and then refrigerated in an airtight container for up to 7 days ahead; gently reheat before brushing on the cooked chicken.
The chicken can be marinated for up to 8 hours.
Leftover cooked skewers can be stored in an airtight container in the refrigerator for up to 4 days.
