Cava Spicy Chicken Recipe
Cooking chicken that’s full of flavor and just the right amount of heat isn’t as hard as it seems. Trust me—I’ve made this recipe more times than I can count, and it never fails to impress. You’re in the right place for a truly mouthwatering meal.
Ingredients
- 2 lbs boneless skinless chicken thighs (or chicken breasts)
- 10 garlic cloves minced
- 1 red onion sliced
- 2 tsp kosher salt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional, for extra heat
- 6 –7 tbsp harissa paste homemade or store-bought
- Juice of 1 lemon
- Extra virgin olive oil for marination and grilling
Instructions
- In a large mixing bowl, season the chicken thighs with kosher salt. Add minced garlic, red onion slices, and all the spices: coriander, cumin, smoked paprika, black pepper, and cayenne (if desired).
- Stir in the harissa paste, juice of one lemon, and a generous drizzle of extra virgin olive oil. Mix everything thoroughly to coat the chicken evenly. Kitchen gloves make this step mess-free!
- Preheat your grill or skillet to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the marinated chicken on the grill. Cook for about 6–7 minutes on each side or until the internal temperature reaches 165°F (75°C). Simultaneously, toss your veggies (zucchini, tomatoes, and onions) with olive oil, salt, and pepper, then grill alongside the chicken.
- Remove the chicken and veggies from the grill. Let the chicken rest for a few minutes before slicing. Serve the grilled harissa chicken with the charred veggies for a complete meal bursting with smoky, spicy goodness.
Video
Notes
To store Cava Spicy Chicken, place leftovers in an airtight container and refrigerate for up to 3 days. For reheating, warm in a skillet over medium heat with a splash of water or olive oil to keep it moist, or microwave in 30-second intervals. Avoid overcooking to maintain the chicken’s tenderness and flavor.