Go Back
Cava Chicken Recipe

Cava Grilled Chicken Recipe

Cava chicken refers to the flavorful grilled chicken commonly used in Cava-style Mediterranean bowls and meals. It is typically seasoned or marinated with a combination of Mediterranean-inspired spices, herbs, garlic, and other flavorful ingredients before being grilled or cooked until tender. The chicken can be served with ingredients such as basmati rice, greens, hummus, tzatziki, tomato-cucumber salad, pita, and flavorful sauces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tbsp harissa
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper

Equipment

  • Large mixing bowl
  • Whisk or spoon 
  • Measuring spoons and cups 
  • Tongs
  • Grill or grill pan
  • Instant-read meat thermometer
  • Cutting board and chef's knife 

Method
 

  1. Prepare the Chicken
  2. Pat the boneless, skinless chicken thighs dry with paper towels. Trim away any large pieces of excess fat, then place the chicken in a large bowl or resealable container.
  3. Make the Marinade
  4. Add the olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, harissa, honey, oregano, salt, and black pepper to a bowl. Whisk until everything is well combined.
  5. Marinate the Chicken
  6. Pour the marinade over the chicken and toss until every piece is evenly coated. Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, you can marinate it for several hours.
  7. Preheat the Grill
  8. Preheat your grill or grill pan over medium-high heat. Lightly oil the cooking surface if needed to help prevent sticking.
  9. Grill the Chicken
  10. Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the hot grill and cook until nicely browned and cooked through, turning as needed for even cooking.
  11. Use an instant-read thermometer to check the thickest part of the chicken; poultry should reach 165°F (74°C) for food safety.
  12. Let the Chicken Rest
  13. Transfer the cooked chicken to a clean cutting board or plate and let it rest for a few minutes. This gives the juices time to redistribute and helps keep the chicken tender.
  14. Slice and Serve
  15. Slice the chicken into strips or bite-sized pieces. Serve it in a Cava-style bowl with rice or greens, hummus, tzatziki, cucumber-tomato salad, pita, and your favorite Mediterranean-inspired toppings.

Notes

Tip: For the best texture and flavor, don't overcrowd the grill. Cook the chicken in batches if necessary so each piece has enough room to brown properly.