Cava Grilled Chicken Recipe

Cava Grilled Chicken Recipe: Copycat at Home Recipe You Will Repeat.

Cava Grilled Chicken Recipe

You’re not the only one who, when you stand at the CAVA counter, wondered, I would give anything to be able to bottle this flavor and go home with it. A great Cava Grilled Chicken Recipe strikes you with lemon sunshine, herb forward aroma and that hint of grilled flavor that make anything you put it on taste better. The intention of this book is straightforward: provide you with a loyal, weeknight friendly version that will present you with tender, flavorful, char kissed chicken- without making you go to a commercial kitchen and an ingredient list a mile long.

We will be realistic: we are not publishing the proprietary formula of CAVA. Restaurants over time vary their recipes, use particular suppliers, and use different equipment that does not act in the same way as home equipment. Rather it is an experience match made of consistent flavor signals (lemon, garlic, oregano, olive oil and yogurt tenderness) that you can find in trustworthy copycat sites- and even in the bowls, pita and salads of the CAVA own restaurant menu that promoted grilled chicken as a core protein.

Why this recipe succeeds in the house, every time: This one relies on the Greek yogurt + lemon duo to soften, dried oregano and garlic to add indisputable Mediterranean flair and adds olive oil to add moisture and the slight sheen you can find in restaurant proteins. This backbone was duplicated many times in many CAVA inspired recipes across the internet (and justifiably so), and it is reliable, cheap, and scalable.

In addition to the classic we will also be taking a quest through a Honey Harissa spin since we can all agree that the spicy sweet vibe that CAVA brings forth is addictive. The harissa chill is cooled by the honey, keeping it light is the lemon and a quick harissa vinaigrette binds your entire bowl together. This mix is present in numerous robust imitations of CAVA Harissa Honey Chicken bowl, and is readily modified to your level of heat tolerance.

Taste Characteristics & The Difference between it and Grilled Chicken.

Should we denude grilled chicken to its essentials, salt, pepper, hot grates, you would have such, that is thoroughly acceptable. But Cava style grilled chicken scores different due to the three little but mighty concepts tenderness, brightness, and aromatics.

Tenderness, first. The Greek yogurt has mild acids and milk solids that soften the meat but do not reduce it to mush. It makes the marinade sticky and a flavour will not fall off at the moment the chicken lands on a hot grate. This can translate to, practically speaking, less time spent combating dryness, more time with a smooth bite, even though you may have overcooked your food one minute. The lemon garlic oregano four-pack of yogurt is the foundation around which most home cooks are copying the flavors of CAVA, and it is repeated throughout the solid copycats to provide consistency.

Brightness is second. Lemon juice and lemon zest provide that note of acidity at the top that gives a bowl a sense of freshness, despite your grain being a heavy base. It is the little squeeze you feel at the beginning of a bowl of CAVA that gives you the urge to get another bite. We put in a pinch of smoked paprika or cumin when we make the marinade as well to ensure that brightness is brought down to earth. (Paprika is used to add color and depth, cumin to add some warmth, but not to make the chicken taco night.)

Aromatics bring it home. What your nose perceives before your brain tells you is Mediterranean are Garlic and oregano. The oregano is always consistent when dried, and when you have fresh oregano, sprinkle it over the top as it will not burn on the grill. And since our marinade is thick it leaves beautiful little charred dots–a mini flavor bomb in every slice. This is one of the textural signatures that make the proteins of CAVA so good in bowls and pitas that are featured throughout their pub menu descriptions.

What It Means to the CAVA Menu (and Why That is Important at Home)

Grilled chicken is an option on CAVA menu as a go to protein, found in such builds like Greek Salad and Chicken + Rice, frequently paired with scoops of hummus, tzatziki, greens, grains, a salty pop of feta and a vinaigrette or harissa style dressing to give it its finishing touch. That formula, of combining a protein with dips, veggies and a lively dressing, is your guide to making dinner quicker than takeout and tastier than plain chicken with side salad.

Harissa Honey Chicken is also available in hot builds (pitas and bowls) that are inclined towards sweet spicy and completed with a harissa vinaigrette. It is a savory path that many home cooks imitate–harissa paste (spicy hotness), honey (shiny), lemon (brightness), and olive oil (slippery and slickness). Our variation under is based on these same building blocks reflected in well tried copycat recipes. The point as to why the menu was mentioned in the first place is simple, it earns you ideas as to assembly. Although you may be making the protein by itself, a glimpse of how a bowl is assemblied at CAVA (grains + greens + dips + pickled/roasted veg + vinaigrette) will make you feel like you can replicate the entire experience, and not just the chicken.

Another useful hint: CAVA also has a Nutrition & Allergen Guide that can be useful in case you are cooking with people who have to avoid some foods (dairy in tzatziki and feta, sesame in some dishes, wheat in pita, etc.). Our recipe is a copycat, but the allergen guide provides you with a good idea of what classic add ons typically include common allergens, and therefore you can make a safe DIY spread.

Ingredients and Substitutions: Your Cava Style Pantry (And the Reason Every Single Thing Counts).

The Core Classic Marinade (on an average chicken of 1.5-2 lb.)

Greek yogurt (1/2 cup, whole milk is preferred): Soft tenderiser; will bind spices together.

Olive oil (2tbsp): Humidity + heat transfer + taste.

Lemon (zest of 1, 1- 2 tbsp juice): Light and harmony.

Garlic (3 -4 cloves, minced): Backnote aroma.

Dried oregano (1-11/ 2 tsp): Mediterranean identity.

Smoked paprika (1/2- 1 tsp): Smoke + color.

Ground cumin (optional 1/2 tsp): Richness and spiciness.

Kosher salt and black pepper: Season liberally yet not forcefully, we will squeeze some lemon at the end.

A quick look at effective CAVA copycats reveals almost the same base–yogurt, lemon, oregano, garlic, olive oil–repeated and repeated. It is easy, regular and it works.

Replacements that are on brand.

Dairy free: Swap in a thick and neutral flavored dairy free yogurt (unsweetened), such as coconut or almond yogurt. You will have creamy dairy-free tenderness.

No smoked paprika? Sweet paprika is fine; you will lose the touch of smoke, and retain colour.

No cumin on hand? Add a squeeze of coriander and it is warm like citrus.

Fresh oregano in place of dry: Use less in the marinade or the oregano will be bitter; sprinkle fresh leaves over the cooked chicken.

Protein choices

Boneless, skinless thighs are the most forgiving and they remain juicy on hot grill.

Chicken breasts are less fat; when working with them, do butterfly or pound them to a uniform thickness of 1/2-3/4 inch to cook better and to remain moist.

The skewers (11/2 inch pieces) are excellent to cook fast and divide easily into bowls or to prepare meals in bulk.

Thighs vs. Breasts: Which is better to use when cooking a cava grilled chicken recipe?

Short answer: thighs–particularly to grill. They have increased intramuscular fat content, insuring flavor and allowing a larger margin between overcooking them and leaving them dry. Thighs excuse you on a Tuesday night when your grill is hotter than anticipated or your phone makes phone calls in the middle of preparing your meal. They are also those that numerous trendy imitators prefer when they want to have CAVA such as juiciness in bowls.

Butterflied boobs however are entirely fair game–particularly when you want less protein or you are making larger volume bowls in which you will add hummus, tzatziki, feta and vinaigrette (which would restore richness to the party). The secret is uniformity: pound or butterfly to uniform depth to ensure that the skinny end does not reach 175degF before the thick end reaches 140degF. Grill marks are good, even cooking is better.

A useful hint; when you are feeding a mixed audience, have one tray of thighs and one tray of breasts. Put them to marinate and then cook them simultaneously. It is the best of both and gives assembly of bowls a bountiful feel. In the case of skewers, it remains the king, thighs: they twist well, and do not become dry in that last minute when you are in search of colour.

And whichever you cut, it still only takes internal temperature as the real measure of done. Grill times at home are dependent on the thickness, initial temperature and grill heat, but a good instant read thermometer is your secret tool to juicy chicken. (We will peg precise temperatures in the cooking department, which is based on the USDA standards.)

Yogurt + Lemon: The Secret of This Tenderizer Tasting Summer (And Not “Acid Burn”)

Marinades can go sideways. Excessive acid in too long a period of time and you have chalky mealy meat. This is the reason why the lemon in yogurt combination shines under Cava Grilled Chicken Recipe: yogurt provides us with light acidity and enzymes in smooth carrier that does not attack proteins. The brightness of the lemon brings to life to the palate and the olive oil balances it all. The same reason you’ll see yogurt lemon garlic oregano copied thousands of times in countless CAVA imitators–the fact that it is safe, tasty, and just plain good on a grill.

Timing is useful: in the case of breasts, a 1-4 hour bath suffices; in the case of thighs, 30 minutes would be fair, or even overnight. Short on time? There is a difference even in 30 minutes since yogurt sticks so easily. When you run late (we all know that we can leave a bowl in the fridge), thighs do not mind, you just need to dry down the surface a little before you can grill, or the marinade will burn.

And one final pro tip: juice, and then zest. The perfumey lemon is found in the aromatic oils of the zest; the acid is in juice. You want both. Should you have simply been adding juice all your life, you will be pleasantly surprised to discover how much more restaurant-like your chicken smells and tastes when zest comes to play.

The Classic Cava Grilled Chicken Recipe (Steps by Steps).

Yield: 4-6 servings

Active time: 20 minutes (or so) (in addition to marinating).

Marinate: 30 minutes to 8 hours

Cook: 12-18 minutes (depending on its thickness)

Ingredients

1.5-2 lb chicken, boneless and skinless (thighs or breasts, butterflied)

Marinade: 1/2 cup Greek yogurt (whole milk), 2 tbsp olive oil, zest of 1 lemon with 1-2 tbsp juice, 3-4 cloves of garlic (minced), 1-1-1/2 tsp of dried oregano, 1/2-1 tsp of smoked paprika, 1/2 tsp of ground cumin (opt), kosher salt and black pepper.

Instructions

1) Whisk the marinade. Now taste it–it ought to taste already “bright and savory.” Add lemon or salt, when necessary.

2) Marinate. Add chicken and turn to coat. Cover and chill 30-8 hours (thighs 8 hours; breasts glad in 1-4 hours).

3) Preheat. Turn on a grill (or a grill pan) to medium high (aprox. 400degF). Oil the grates.

4) Grill. Cook meat 5-7 min each side; breasts 4-6 minutes each side, according to thickness. Rotate once a side, cross hatch, as you wish.

5) Doneness. Tug when the meat is 165degF (74degC) deepest and then allow to rest 3-5 minutes before cutting so that the juices remain in the meat. This is the highest safe USDA minimum temperature of all poultry at 165degF.

6) Finish. add a squeeze of lemon, a drizzle of olive oil and sprinkle over with chopped parsley or fresh oregano. Slice or chop onto greens and grains, onto pitas or onto roasted veg.

The combination of this workflow makes sense: Thick yogurt base caramelizes in micro spots on the grill to add those flavor-packed browned bits, and lemon and herbs make the entire bite a vibrant taste. The rest step helps preserve juiciness and the post grill lemon/olive oil touch helps to give it a refined restaurant look.

Grill, Oven, or Pan Your Cook Method, Safe Temps You Can Count On!

Gas/Charcoal Grill (most authentic): Heat it precedially to the height of medium. Lay down grates of oil and resist moving the chicken 3-4 minutes to ensure that it comes out clean and the grill marks are defined. Turn, bake to an internal temperature of 165 degrees F. relax briefly. With sturdier cuts or bone in place, take into account cooking on indirect heat with the lid on so that you do not burn the outside but the inside will catch up.

Cast Iron Grill Pan (apartment friendly): Turn the heat on until it starts smoking, grease the pan and proceed with the cooking. When pieces are extremely thick, place in a 400degF oven to complete to temp. 165degF (74degC) is still your goal–color does not really tell you when the dish is cooked so use a thermometer according to FoodSafety.gov/USDA directions.

Oven Broiler Hybrid (low effort, best in batch cooking): Bake at 425degF until the thickest part of the dish is approximately 155-160degF, and then continue roasting with the broiler until they are caramelized, and remove when they reach 165degF. Rest 3-5 minutes, then slice. The broiler provides the grill factor when you are unable to go outside. Once more the safety anchor is temperature and not time.

Skewer alternative: Slice the chicken into 11/2 inch cubes, skewer and grill 2-3 minutes on each side (turn it a couple times) to 165degF. Skewers are ideal in the lines of quick service at home: stack up a bowl, scoop the tzatziki and allow each person to create their own plates.

Safety tip: according to the USDA and FoodSafety.gov, 165degF/74degC is the lowest safe internal temperature of poultry. Do not count on juices running clear or color, but trust to a thermometer.

The Classic Trouble Shooting: Thin? Dry? Not Enough Char? We’ve Got You

Too thin / not enough body: Add some more time to marinate (not too much), and add a bit of yogurt to allow the marinade to stick. In addition, dry the chicken surface with a towel prior to placing on the grill- too much water will not sear but will steam.

Dry texture: Change to thighs, or pound breasts in equal measure. Draw now at 165degF and take a rest. When you are always over-cooking then reduce the grill to medium and take your time, it is more advisable to have it 2 minutes longer at a low temperature than to burn the outside and make the inside dry. (The safe finish line is still 165degF according to the USDA).

Not enough char: You want your grates clean and hot; do not move the chicken too quickly first few minutes as the proteins will set and release themselves naturally. Contact browning can be assisted by a very light coating of oil on the meat (more than what is in the marinade).

Flat flavor: Add the marinade and taste it and then add the chicken. It will not come out later as a taste that is magical in case it does not taste good right now. Once grilled, a squeeze of lemon, and pinch of flaky salt at the table perform miraculous wonders.

The Honey Harissa Alternative (Spicy Sweet, CAVA Inspired)

When the traditional is herby and sunny, the Honey Harissa one is sunset bold: harissa paste is smoky and adds warmth, honey is sweet, lemon is light, olive oil is shiny. It is a tribute nod to the Harissa Honey Chicken constructs of CAVA which have appeared on their standard menu and is replicated by numerous robust copycat preparations conveyed by independent creators.

Harissa Marinade (to serve 1.5 lb thighs)

2 tbsp harissa paste (Trader Joe/Mina or your favorite brand; reduce the amount depending on heat tolerance)

1 tbsp honey (or maple)

2 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 teaspoon kosher salt, 1/4 teaspoon black pepper.

Technique: Stir, marinate 30120 minutes, grill to 165degF, rest, cut and serve. The harissa + honey + lemon combo is a popular combination among trusted CAVA style copycat and is designed to be easy to make so that you can prepare bowls in no time on a hectic night.

Spice Adjustments: To make your harissa very spicy, begin with 1 tbsp and first take a taste of marinade before drawing the sword. To cool down hotness, add sweetness (honey) or fat (olive oil). Should you desire a whiff of smoke, retain a 1/2 tsp smoked paprika of the classic marinade–harissa brands are varied, some more smoky than others.

Harissa Vinaigrette, Bowl Assembly (How to Get the Full CAVA Effect)

Shaker Jar harissa vinaigrette:

1/4 cup extra virgin olive oil

2 tbsp harissa paste

2 tbsp lemon juice

1/2 tsp salt (or 1tbsp red onion grated )

1 clove garlic, very finely grated.

Salt & pepper to taste

Vigorously shake to ensure it is emulsified. This vinaigrette is reminiscent of what you will find in the more popular CAVA bowl copycats, with harissa chicken it does not overwhelm.

Build Your Own Harissa Bowl:

Base: super greens / romaine + basmati rice (saffron or brown)

Protein: chopped Honey Harissa Chicken.

Scoops: tzatziki, crazy feta(r)/feta, hummus.

Toppings: cucumber tomato salad, pickled red onion, corn, avocado

Drizzle: lemon squeezer+ harissa vinaigrette.

All these elements correspond to the identical architecture that you will find on the public menu of CAVA and in various imitation bowl reviews-grains+greens, protein, creamy dipping sauce, fresh crunch, and a drizzle to tie it all together.

Serving recommendation: To make the bowl complete, pita or pita chips should be warmed. When serving a large group of people, place this in buffet form with a bland version of vinaigrette and the spicy harissa to allow the customer to decide the level of heat.

Heat Control, Substitute Ingredient, Pantry (So Everyone at the Table is Happy).

Heat dial: Harissa pastes are different–some are tomato based and mild, others are chili concentrated and hot. Begin with 1 tbsp, and experiment with 2-3 more depending on whether your family prefers it hot. Even a drop more honey or olive oil will cool everything down.

No harissa? Combine 1 tbsp red pepper paste (or tomato paste + cayenne), 1/2 tsp smoked paprika, pinch cumin, garlic, salt & drizzle olive oil to create a quick substitute. It will not be the same but it will bring you to the same neighbourhood.

Glaze edge: To create a sticky finish, set aside 1 teaspoon of the marinade until it comes in contact with raw chicken, then whisk it with some extra honey and brush it on in the final minute of grilling. You will achieve that restaurant type shine copycat makers brag about when you make harissa bowls at CAVA.

Diet swaps:

Dairy free: The neutral-flavored plant based yogurt makes a classic, or the dish is already dairy free with harissa.

Gluten free: replace pita with rice, lentils or quinoa.

Reduced carb: Replace rice with twice the greens, replace with additional cucumber tomato salad, and use creamy dips instead to remain satisfied.

Construct CAVA Style Bowls, Pitas and Salads (Blueprints You can repeat every Week)

And when you consider CAVA at home, you think assembly line. The bowl format will make you feel the greatest win of convenience and happiness whether you choose the traditional lemon yogurt chicken or the honey harissa flavor.

Base layer (1-2 choices):

Greens: SuperGreens blend, romaine and arugula.

Grains/ legumes brown or saffron basmati rice, black lentils, quinoa.

Proteins (choose 1-2):

Grilled chicken (classic) in style Cava.

Honey Harissa chicken (alternation)

Bonus protein thoughts: chickpeas (roasted), falafel or an olive or two to add some salty kick.

Creamy scoops (1-2):

Hummus, tzatziki, Crazy Feta(r)/feta.

They are much highly featured in the menu constructions of CAVA and rightfully so, they provide depth and creamy contrast to the charry protein.

Fresh/crunchy toppings (3-5):

Cucumber tomato salad, pickles, red onion, cabbage to slaw (all shredded), charred broccoli, grilled corn, avocado slices, herbs ( mint, dill, parsley ).

Drizzle:

Greek vinaigrette to classic chicken; harissa vinaigrette to the spicy bowl; lemon herb tahini in case you want creamy bright with no dairy.

Pita: Fill warm pita with traditional grilled chicken, hummus, tzatziki, tomato + onion, pickles, and romaine. That reflects the soul of CAVA in the form of the Greek Chicken pita publicly declared on their site–familiar, balanced, and extremely satisfying.

Meal Prep, storage and food safety (Your future self Says Thank You)

Pack it: Marinate two trays on Sunday one classic, one harissa. Grill the two sides simultaneously as a sheet pan of broccoli or pepper is roasting, and a pot of rice is cooking. Cut the chicken, chill it and divide into shallow containers so as to chill in a short time.

Refrigerator life: Chicken lasts 3-4 days; and do not store the sauce/dressing in the same refrigerator with the greens, lest they become soft. Warm (covered) in a 300-325degF oven or in a skillet with a teaspoon of water or oil until warm–do not recook. After reheating, toss with fresh lemon and your preferred vinaigrette so that it seems fresh.

Food safety anchor: Cook chicken until it reaches at least a 165degF (74degC) of internal temperature, as is recommended by the USDA and FoodSafety.gov, and store leftovers quickly. It is not reliable to rely on color as a doneness indicator; however, it is reliable to rely on temperature. A dependable instant read thermometer to the rescue of dinner and reason.

Freezer friendly? Yes, especially the classic. Slice, freeze in flat zipper bags (take the air out) and thaw overnight in the fridge. Slowly reheat and add fresh lemon and herbs to restore the taste.

Simple Dietary Swaps (With a Real World Reference) Allergen Aware Hosting.

The Nutrition and Allergen Guide by CAVA is a great guide to have on hand whenever you are hosting. Note: Although you may not be offering official CAVA items, the guide makes it clear which items typically make up a typical CAVA style spread that usually include milk (tzatziki, feta), sesame (some toppings and dressings), wheat (pita), and soy (select add ons). Check that as a guide to planning your bowl bar.

Dairy free plan:

Plant yogurt marinated classic chicken or go harissa (of course dairy free).

Instead of tzatziki, use lemon herb tahini; stock hummus and vinaigrettes.

Find dairy free feta or omit cheese and put on salty olives.

Gluten free plan:

Rice, lentils or quinoa base; omit pita (or get GF pita as necessary).

Check packed harissa brand (most are GF, but check labels).

Nut free plan:

Select hummus, tahini (sesame based) and vinaigrettes; do not use pesto like nuts based sauzes in the event of any non CAVA extras in your home.

Make labels for the bowl bar. It is informal, thoughtful and spares you fifty questions during the eating table.

Fast Frequently AskedQuestions and Chef Level Notes (Because the Little Things Matter)

Is this the exact CAVA recipe?

No. It is a mimic that aims at simulating the experience using easily accessible ingredients and home techniques. With that said, the flavor architecture (yogurt, lemon, oregano, garlic to the classic; harissa + honey + lemon to the spicy version) is the one that is followed in what you will eventually find listed on CAVA style decks on the public menus and in several other independent copycats.

How long should I marinate?

Breasts: 1-4 hours. Thighs: 30 minutes to overnight. Marinating is a shorter process with use of the yogurt; the longer marination is more of a convenience rather than a necessity. Good imitators stick to the same range in order to get that tender, CAVA like bite.

Is it possible to bake rather than grill it?

Absolutely. Roast at 425 deg F until 155-160 deg F then broil to develop color and bake at 165 deg F. Cut, drizzle and serve with lemon/ olive oil. The advice on safe temperatures used by the USDA/FoodSafety.gov remains applicable.

What are the most “CAVA” dips and dressings?

It will make it instantly familiar with hummus, tzatziki, Crazy Feta(r) (or regular feta) and a drizzle of Greek vinaigrette or hot harissa vinaigrette. Those combinations are reflected in the whole menu structure of CAVA.

But I want the charcoal smoky note?

Add a lump charcoal or add a small smoker box with little wood (apple, cherry). When inside, the smoke will be faked by adding a pinch more of smoked paprika to the marinade in order to honor the smoke.

Mistakes that we usually make and quick solutions (Field Notes in many batches).

1) Crowding the grill. Chicken does not sear but steams. Solution: Batch work, wet the first batch with foil when the second batch is cooking.

2) Over marinating on straight acid. Vinegar purée over length of time renders chicken chalky. Solution: continue using the yogurt lemon formula; it is not that sensitive.

3) Seeking grill marks, lose of temperature. Nice lines do not make safe or juicy. Fix: set priority on 165degF, and search quick cosmetic, as necessary. According to USDA, all poultry must be cooked to 165 deg F using the thermometer.

4) Saucing too early. Honey in the harissa blend may burn when it is added initially. Fix: marinate, undress, and brush, somewhat of a glaze last minute, optional to make shiny.

5) Skipping the rest. You were employed in those juices–lose not those. Fix: rest 3-5 minutes, then slice.

Party, Time and Budget Scaling (The Playbook to The Entertainer)

Time: Two tray strategy (classic + harissa). Marinate during the morning, grill immediately before the guests arrive and hold covered in the low oven (200-225degF) as long as necessary (up to 20 minutes). Cut just prior to serving, to remain juicy.

Budget: Thighs further extend and remain more juicy; a little goes a long way with dips, greens and toppings added. Plates with grains and veg will be full and will not go to waste because 8 ounces of meat per head will not be needed.

Flow: Place a bowl bar – first grains/ greens, then proteins, then scoops, crunchy toppings, and dressings at the end so that no one can stand in the line and choose between harissa and Greek vinaigrette.

Peace of mind diet: Lay a plain allergen label (e.g. “has dairy” beside tzatziki/feta). Should they require it, consult the public Nutrition and Allergen Guide at CAVA in order to feel comfortable customizing their dishes.