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A plate of harissa chicken, rice, feta spread, cucumber, tomato, and pita bread.
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CAVA Harissa Honey Chicken

Sweet and smoky CAVA Harissa Honey Chicken made with bold spices and a simple marinade. Perfect for bowls, pitas, or meal prep.
Course Main Course
Cuisine American
Keyword Cava Recipes
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 30 minutes
Total Time 50 minutes
Servings 6
Calories 200kcal
Author Stephanie Manley

Ingredients

  • 3 tablespoons harissa
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dark chili powder e.g., McCormick Dark Chili Powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 2 to 3 pounds boneless skinless chicken thighs

Instructions

  • In a small bowl, combine all the ingredients except for the chicken. Mix well.
  • Place the chicken thighs in a zip-top bag. Pour the marinade over the chicken and toss to coat. Seal the bag and refrigerate for at least 30 minutes and no longer than 24 hours.

Grill

  • Preheat the grill to medium-high heat (~400°F).
  • Remove the chicken from the marinade (discard the marinade) and grill for 5 to 7 minutes per side until the internal temperature reaches 165°F.
  • Cut the chicken into bite-sized pieces before serving.

Stovetop

  • Heat a large skillet (cast-iron is best) over medium-high heat, drizzling in a little oil. Cook for 5-6 minutes per side until a deep golden crust forms and internal temp reaches 165°F.

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 363mg | Potassium: 390mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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