Cava Grilled Chicken Recipe

I’m a huge fan of meals that are easy to make but taste like you spent hours in the kitchen. That’s exactly what Cava Grilled Chicken Recipe does.

The juicy chicken, marinated in a blend of Mediterranean spices and harissa paste, creates a perfect harmony of flavors that’s both bold and comforting.

This Cava Grilled Chicken is inspired by the Mediterranean cuisine served at Cava restaurants. Known for its fresh ingredients and vibrant flavors, this dish combines tender chicken with a tangy marinade that includes harissa paste, olive oil, lemon juice, and honey.

I love how the smoky, spicy, and tangy tastes come together in every bite. It’s not too heavy, and the flavors make my mouth happy! This recipe is simple, and I’m excited to share it with you because it’s so easy to make and tastes amazing every time.

What Kind of Chicken Does Cava Use?

Cava usually uses boneless, skinless chicken thighs for their grilled chicken. Thighs have more fat than chicken breasts, which makes them juicier and more flavorful. They also stay moist when grilled, even at high heat.

The rich flavor of chicken thighs works really well with Cava’s bold Mediterranean spices. The dark meat soaks up the marinade, which usually includes garlic, harissa, and warm spices, giving it a deep, delicious taste.

If you prefer leaner meat, chicken breasts are a good option too. Just keep an eye on them while cooking—they dry out faster than thighs. No matter which cut you pick, try to go for good-quality chicken. Organic or free-range chicken can make a big difference in flavor and texture.

Cava Grilled Chicken Ingredients

For my Cava Grilled Chicken Recipe, I use ingredients that are easy to find and pack a lot of flavor. Here’s a detailed look at each one:

• 1 pound chicken thighs (boneless, skinless): About 4-6 thighs make a pound, perfect for 2-3 people.
• 2 tablespoons harissa paste: This spicy North African paste adds a smoky, peppery kick. It’s the star of the marinade, giving that bold Cava flavor.
• 2 tablespoons olive oil: This helps the spices stick to the chicken and keeps it moist while grilling.
• 1 tablespoon lemon juice: Fresh lemon juice brings a bright, tangy zip. It balances the spice and makes the chicken taste fresh.
• 1 tablespoon honey: Honey adds a touch of sweetness to balance the heat from the harissa. It also helps the chicken get a nice caramelized crust.
• 1 clove garlic (minced): One clove gives a subtle, savory flavor. Mince it finely so it spreads evenly in the marinade.
• 1 teaspoon paprika: This adds a mild, smoky flavor and a pretty red color to the chicken.
• 1 teaspoon cumin: Cumin brings a warm, earthy taste that pairs perfectly with the Mediterranean vibe of the dish.
• 1 teaspoon salt: Salt brings out all the flavors and seasons the chicken just right.
• 1 teaspoon black pepper: A pinch of pepper adds a little bite and rounds out the marinade.

Helpful Swaps

1. Harissa Paste: Try chili powder, tomato paste, and a pinch of cumin for a spicy kick.
2. Honey: Use maple syrup or brown sugar to add that sweet touch to the marinade.
3. Lemon Juice: Swap with apple cider vinegar for a tangy flavor that brightens the chicken.
4. Chicken Thighs: Chicken breasts work fine, but watch them so they don’t get too dry.
5. Olive Oil: Canola or any mild oil keeps the chicken juicy and the marinade smooth.

Kitchen Equipment Needed

• Mixing bowl: Big enough to hold the chicken and marinade. I use a medium-sized one.
• Whisk or spoon: For mixing the marinade ingredients together smoothly.
• Measuring spoons: To get the right amounts of spices, oil, and lemon juice.
• Grill or grill pan: I use an outdoor grill, but a stovetop grill pan works great too.
• Tongs: For flipping the chicken safely on the grill.
• Plate or tray: To rest the chicken after grilling.
• Knife and cutting board: For mincing garlic and trimming chicken if needed.

How To Make Cava Grilled Chicken

Step 1 | Get the chicken ready

Grab your 1 pound of boneless, skinless chicken thighs. Place them in a medium mixing bowl.

Step 2 | Make the marinade

In the same bowl with the chicken, add 2 tablespoons of harissa paste, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 1 tablespoon of honey. Mince 1 clove of garlic and toss it in. Then add 1 teaspoon each of paprika, cumin, salt, and black pepper.

Step 3 | Mix it up

Use your hands or a spoon to mix everything together. Make sure every piece of chicken is coated with the marinade. The bright red color from the harissa and paprika should cover the thighs evenly.

Step 4 | Let it sit

Cover the bowl with plastic wrap or a lid and put it in the fridge. Let the chicken marinate for at least 30 minutes. If you have time, 2-4 hours is even better—it makes the flavors pop!

Step 5 | Heat the grill

When you’re ready to cook, heat your grill (or grill pan) to medium-high, about 375-400°F. Brush a little oil on the grates to keep the chicken from sticking.

Step 6 | Grill the chicken

Take the chicken out of the fridge and place the thighs on the hot grill. Cook them for 5-7 minutes on one side until you see nice grill marks. Flip them with tongs and cook another 5-7 minutes. The chicken should feel firm and reach 165°F inside (use a meat thermometer if you have one).

Step 7 | Rest the chicken

Move the grilled chicken to a plate and let it sit for 5 minutes. This keeps it juicy when you cut into it.

Step 8 | Slice and serve

Slice it up and serve it how you like—over rice, in a pita, or on top of a salad.

Tips for Perfect Cava-Style Grilled Chicken

• Clean the grill first: A quick scrape before you cook keeps the chicken from sticking.
• Don’t turn the heat up too high: Medium heat is best. It gives you a good char without burning the outside.
• Use a meat thermometer: This helps you cook the chicken all the way through without drying it out.
• Add lemon at the end: A fresh squeeze of lemon right before serving makes the flavor pop.

What to Serve with Cava Chicken

1. Rice – Serve it over white rice, brown rice, or lemon herb rice.
2. Pita Bread – Wrap it up with veggies and a bit of tzatziki.
3. Salad – Top your favorite salad with sliced grilled chicken.
4. Roasted Veggies – I love it with roasted carrots, zucchini, or sweet potatoes.

Sauce Pairings for Cava Grilled Chicken

1. Hummus: Creamy, nutty chickpea dip with a smooth texture that complements the grilled chicken.
2. Tzatziki: A cool, creamy mix of yogurt, cucumber, and garlic. It balances the heat.
3. Garlic Sauce: Rich and savory, this sauce adds a bold kick to the grilled thighs.
4. Hot Honey: Sweet with a spicy twist, it brings out the marinade’s flavors.
5. Yogurt Mint Sauce: Fresh mint and yogurt make a light, refreshing dip for the chicken.
6. Harissa Mayo: Spicy harissa mixed with mayo creates a smooth, fiery spread.

Cava Chicken Storage & Reheating Process

Cava Grilled Chicken leftovers are easy to store and reheat. Put the cooled chicken in an airtight container and keep it in the fridge for up to 3-4 days.
Freezing works too—wrap each piece tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the fridge before reheating. This way, your chicken stays tasty for another meal!

For reheating, I warm it in a skillet over medium heat with a splash of olive oil to keep it moist—it takes about 5 minutes.
You can also microwave it for 1-2 minutes, but cover it with a damp paper towel to avoid drying out.

Cava Grilled Chicken Recipe FAQs

1. Can I bake Cava-style grilled chicken instead of grilling it?

Yes! You can bake Cava-style chicken in the oven at 400°F for 20–25 minutes. Use a baking sheet lined with foil and lightly greased. Bake until the chicken reaches 165°F inside. Flip the chicken halfway through, around 10–12 minutes, to ensure even cooking. For extra color, broil the chicken for 2–3 minutes at the end. It’s a great option when you don’t want to fire up the grill.

2. Can I use frozen chicken for this recipe?

Yes, but be sure to thaw the chicken fully before marinating. Frozen chicken won’t absorb the marinade well and may cook unevenly. Thaw in the refrigerator overnight or use the cold water method for faster results. Always pat the chicken dry before marinating to help the spices stick better.

3. Is this Cava chicken recipe spicy?

It depends on the type of harissa paste you use. Traditional harissa has a spicy kick, but you can adjust the heat level by using less paste or choosing a milder brand. Adding a bit more honey or yogurt on the side can also help balance the spice when serving.

4. Can I use this Cava-style marinade on other meats?

Absolutely! This marinade works great on lamb, beef, shrimp, or even salmon. Adjust the marinating time depending on the protein—shrimp and fish only need 20–30 minutes, while red meats can handle up to 24 hours. The bold spices and citrus give fantastic flavor to a variety of meats.

5. How do I prevent grilled chicken from sticking to the grill?

Preheat your grill well and brush the grates with oil right before placing the chicken down. Don’t flip the chicken too early—wait until it releases naturally from the grates, usually after 5–7 minutes.

6. Can I meal prep this Cava grilled chicken in advance?

Yes! You can marinate the chicken the night before and store it in the fridge. Grill it when you’re ready, then slice and store in airtight containers. It lasts up to 4 days in the fridge. Perfect for making easy bowls, wraps, or salads throughout the week.