Simple 30 Minutes Cava Chicken Recipe
Juicy chicken thighs marinated in honey, lemon, and spices, grilled with spicy harissa paste. Sweet, smoky, bold flavors ready in under 30 minutes!
Ingredients
For the Chicken & Marinade:
- 2 lbs boneless skinless chicken thighs
- ¼ cup extra virgin olive oil
- ¼ cup honey
- 2 tbsp fresh lemon juice
- 3 –4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the Harissa Paste:
- ½ cup roasted red peppers jarred or homemade
- 2 tbsp fresh cilantro or parsley
- 2 cloves garlic
- 1 tsp ground coriander
- ½ tsp cayenne pepper adjust for spice preference
- 1 tbsp olive oil
- Salt to taste
Optional Garnish:
- Fresh parsley or cilantro
Instructions
Marinate the Chicken:
- In a bowl, whisk together olive oil, honey, lemon juice, minced garlic, cumin, coriander, paprika, salt, and pepper.
- Add chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Prepare the Harissa Paste:
- In a food processor, combine roasted red peppers, cilantro, garlic, coriander, cayenne, olive oil, and a pinch of salt. Blend until smooth. Taste and adjust seasoning. Set aside.
Grill the Chicken:
- Preheat grill to medium-high heat (375–400°F). Clean and oil the grates.
- Remove chicken from the marinade (shake off excess) and grill for 6–8 minutes per side, or until internal temperature reaches 165°F.
- During the last 2 minutes of cooking, brush both sides of the chicken with the harissa paste to caramelize.
Rest and Serve:
- Let the chicken rest for 5 minutes before slicing. Garnish with fresh herbs.
- Serve with extra harissa paste on the side, and pair with sides like rice, roasted veggies, or a Mediterranean salad.