Smoky Moroccan Chicken Steaks with Honey Glaze are one of those dinners I reach for when I want big flavor with very little effort. The real star here is the honey glaze. It does more than just make the chicken sweet; it helps the spices pop, adds shine, and gives you that sticky, lightly caramelized finish that makes everyone go back for seconds.
I started making this when I needed something fast that still felt a bit special on a weeknight. I love using boneless chicken “steaks” because they cook evenly and stay juicy without much babysitting. The combination of smoked paprika, cumin, and cinnamon gives you that Moroccan-inspired warmth, and the honey, Dijon, and lemon pull everything together in a way that tastes like you tried a lot harder than you actually did.
What I like most is how flexible this recipe is in real life. You can grill outside, use a grill pan, or just a regular skillet on the stove. The spice mix happens in one bowl, the glaze in another, and you’re basically done. It’s easy to scale up for guests, and it’s also a smart way to make plain chicken more exciting for picky eaters without making separate meals.
If your schedule is tight, you can mix the spices and glaze earlier in the day and just cook and brush when you’re ready. Serve it with couscous, rice, or a simple salad, and you’ve got a full dinner without a lot of dishes. If you’re looking for a new chicken recipe that really shows off what a good honey glaze can do, this one’s worth putting into your regular rotation.
Cozy Up with Homemade Smoky Moroccan Chicken Steaks with Honey Glaze
The Bare Essentials
- 4 chicken steaks (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh if possible)
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
The Process
- Preheat your grill, grill pan, or skillet over medium-high heat. Give it a solid 5 minutes so the surface is hot enough to sear the chicken and lock in juices.
- In a small bowl, stir together the cumin, smoked paprika, cinnamon, salt, and black pepper. The mix should be evenly combined so every piece of chicken gets the same flavor.
- Pat the chicken steaks dry with paper towels, then brush both sides with olive oil. This helps the spices stick and promotes browning instead of steaming.
- Sprinkle the spice mixture evenly over both sides of the chicken, pressing it in gently with your fingers so it adheres well.
- Place the chicken on the hot grill or skillet. Cook for about 5–6 minutes per side, depending on thickness, until the outside is nicely browned and the internal temperature reaches 165°F (74°C).
- While the chicken cooks, whisk together the honey, Dijon mustard, lemon juice, and minced garlic in a small bowl. Whisk until the honey loosens and the mixture looks smooth and glossy.
- During the last 2 minutes of cooking, brush the honey glaze generously over the top of each chicken steak. Flip once if you’d like a light glaze on both sides, but watch closely so the honey doesn’t burn.
- Transfer the chicken to a plate and let it rest for 3–5 minutes so the juices settle. If you’re using it, sprinkle chopped parsley over the top right before serving for a fresh finish.
Balancing the Sweet Heat
The key to this recipe is getting the sweet heat in the right zone for your taste. The honey glaze can go from balanced to too sweet if you’re not paying attention. If you prefer a milder sweetness, reduce the honey by 1 teaspoon and add a splash more lemon juice for brightness. For more kick, stir in a pinch of cayenne or red pepper flakes directly into the glaze. Taste the glaze before brushing it on; this is your chance to adjust. If it feels sharp or too tangy, add a tiny drizzle of honey. If it’s flat, one more squeeze of lemon or a pinch of salt will usually wake it up.
Getting Juicy Chicken Steaks
Juiciness comes down to three things: even thickness, heat control, and resting time. If your chicken steaks are uneven, lightly pound the thicker parts so they cook at the same rate. Use medium-high heat, not full blast, so the outside doesn’t char before the inside is done. Flip only once to keep the surface from drying out. Most people skip resting, but that quick 3–5 minute pause off the heat is when the juices redistribute. If you cut in too soon, they run out onto the plate instead of staying in the meat.
Easy Spice Swap Ideas
This recipe is built around Moroccan-style flavors, but you can easily change the mood with a few swaps. Replace the cumin with ground coriander for a lighter, citrusy note. Use regular paprika instead of smoked if you don’t want a smoky flavor, or add a pinch of chili powder for more warmth. Cinnamon can be reduced to a tiny pinch if you’re unsure about it, but keep a little for depth. Always keep the total amount of spices about the same; that way the salt and glaze still taste balanced. This approach lets you adapt to what’s in your pantry without losing the basic sweet-savory magic.
FAQ: All You Need to Know
Can I bake these chicken steaks instead of grilling them?
Yes, you can bake them if you don’t want to grill or use a skillet. Arrange the seasoned, oiled chicken steaks on a lined baking sheet and bake at 400°F (200°C) for about 15–20 minutes, depending on thickness. Start checking for doneness at 15 minutes; you’re aiming for 165°F in the center. Brush on the honey glaze during the last 3–4 minutes so it sets without burning. If you want a bit of char, switch to broil for the final 1–2 minutes and watch closely.
How can I prep this ahead for busy weeknights?
You can split the work so cooking day is almost hands-off. The morning or night before, mix the dry spices and store them in a small container. You can also stir the honey glaze together in advance and refrigerate it; just bring it to room temperature or warm it slightly so it loosens before using. The chicken can be oiled and spice-rubbed up to 12 hours ahead and kept covered in the fridge. When it’s time to eat, all you have to do is cook the chicken, brush on the pre-made glaze in the last couple of minutes, rest, and serve.
Smoky Moroccan Chicken Steaks with Honey Glaze
Equipment
- Grill
- Skillet
Ingredients
- 4 steaks chicken steaks about 1.5 lbs
- 2 tablespoons olive oil use good-quality
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh preferred
- 2 cloves garlic minced
- fresh parsley chopped, optional for garnish
Instructions
- Heat a grill or a heavy skillet over medium-high heat until hot.
- In a small bowl, combine the cumin, smoked paprika, cinnamon, salt, and black pepper until evenly mixed.
- Rub the chicken steaks lightly with olive oil on both sides, then press the spice blend onto the surface so it adheres.
- Place the chicken on the preheated grill or skillet and cook about 5–6 minutes per side, or until the meat reaches 165°F (74°C) and the juices run clear.
- While the chicken cooks, whisk together the honey, Dijon mustard, lemon juice, and minced garlic in a small bowl until smooth.
- During the final 1–2 minutes of cooking, brush the honey mixture over the chicken, turning once so the glaze caramelizes without burning.
- Remove the steaks from the heat and let them rest for a few minutes. Garnish with chopped parsley if desired and serve.