Cava Lemon Chicken Recipe
Cava Lemon Chicken is a juicy, flavorful chicken dish marinated in a harissa-based blend with citrusy notes. The harissa gives it a smoky, slightly sweet, and mildly spicy taste, while the lemon adds brightness. Grilled or baked, it turns out tender, charred, and delicious every time.
Ingredients
- 4 tbsp. harissa paste
- 1 tbsp. honey
- 2 tbsp. lime juice freshly squeezed
- 3 cloves garlic crushed
- ½ tbsp. olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 1 red chili sliced (for garnish)
- 1 lime sliced (for garnish)
- Salt & pepper to taste
Instructions
- In a bowl, mix harissa paste, honey, lime juice, crushed garlic, and olive oil. Stir well until combined.
- Take your chicken thighs and drumsticks and make a few slashes in the meat-this helps the marinade soak in better. If using chicken thighs, trim any excess skin to ensure crispy results.
- Wearing rubber gloves, rub the marinade all over the chicken, ensuring every piece is fully coated. Cover with plastic wrap and let it marinate for at least 45 minutes (overnight is even better!).
- Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking tray and roast for 35-40 minutes, turning halfway through, until golden brown and cooked through.
- While the chicken is roasting, mix yogurt, cucumber, mint, lime juice, salt, and pepper in a small bowl. Keep it chilled until serving.
- Once the chicken is done, garnish with fresh chili slices and lime wedges. Serve with the yogurt dip, rice, or couscous-and enjoy every bite!
Video
Notes
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F (175°C) oven for 10-15 minutes or in a skillet over medium heat.
Freeze: You can freeze the marinated chicken before cooking for up to 3 months. Thaw overnight in the fridge before roasting.
Reheat: Warm in a 350°F (175°C) oven for 10-15 minutes or in a skillet over medium heat.
Freeze: You can freeze the marinated chicken before cooking for up to 3 months. Thaw overnight in the fridge before roasting.