Experience bold Mediterranean flavors at home with this Cava Harissa Chicken Recipe, bringing the smoky, spicy magic of Cava’s grill straight to your kitchen.
This copycat Cava harissa chicken recipe combines perfectly charred chicken with aromatic spices and fiery chiles, recreating that signature harissa chicken bowl everyone raves about. Ideal for meal prepping, weeknight dinners, or hosting a vibrant gathering, the Cava chicken recipe delivers restaurant-quality results with simple, accessible ingredients.
Follow this guide to master the ultimate harissa chicken recipe that balances heat, smokiness, and tenderness in every bite, giving you an irresistible dish that rivals your favorite Cava grill order.
What Does It Taste Like?
This Cava harissa chicken bursts with bold, complex flavors that dance on your palate. The homemade harissa paste delivers a smoky, slightly sweet heat with earthy undertones from coriander and fennel seeds.
Garlic adds pungent depth while cumin brings warmth. The chicken itself is tender and juicy with beautifully charred edges that lock in moisture. Bright lemon juice cuts through the richness, creating perfect balance. Fresh mint adds a cooling, herbaceous finish.
It’s spicy but not overwhelming, savory yet aromatic, with layers of flavor that make every bite memorable exactly what makes Cava copycat recipes so sought-after.
Cava Harissa Chicken Recipe Ingredients and Kitchen Utensils
For the Harissa Paste (makes extra for storage):
- 12–15 whole dried red chillies
- 2 tablespoons coriander seeds (dried)
- 1 tablespoon fennel seeds
- 1 teaspoon roasted cumin powder
- 7–8 cloves of garlic
- ½ cup olive oil
- ½ teaspoon salt
The Chicken Marinade & Cooking:
- 1 whole chicken (cut into 10–12 pieces, with gashes/slits)
- 2 tablespoons harissa paste (or more to taste)
- Extra salt (if needed)
- 1–2 tablespoons lemon juice (to taste)
- 1 tablespoon oil (vegetable, olive, or nut oil)
For Serving:
- Fresh mint leaves
Kitchen Utensils Needed:
- Medium pan for toasting spices
- Blender or mixer jar
- Large mixing bowl
- Heavy-bottomed skillet or grill pan
- Tongs
- Sharp knife for scoring chicken
- Clean, sterilized container for paste storage
- Measuring spoons
Preparation and Cooking Time
Prep Time: 20 minutes (plus 30 minutes to overnight marinating)
Cook Time: 20 minutes
Total Time: 40 minutes (plus marinating)
Servings: 4–6 people
Cava Harissa Chicken Recipe Instructions
Step 1
Soak 12–15 dried red chillies in warm water until completely softened, about 15–20 minutes. Drain well and set aside.
Step 2
Heat a medium pan over medium flame. Add 2 tablespoons coriander seeds and 1 tablespoon fennel seeds. Toast lightly for 2–3 minutes, stirring constantly, until fragrant. Watch carefully to avoid burning. Remove from heat.
Step 3
Add the toasted coriander and fennel seeds to your blender or mixer jar. Add 1 teaspoon roasted cumin powder and 7–8 garlic cloves. Pulse to create a coarse powder.
Step 4
Add the softened, drained chillies to the blender. Add ½ cup olive oil and ½ teaspoon salt. Blend until you achieve a smooth, fine paste. Remember do not add water, as this reduces shelf life.
Step 5
Transfer the harissa paste to a clean, sterilized container. This makes more than you need; store extra in the refrigerator for up to 1 month.
Step 6
Place your chicken pieces (already cut and scored with slits) in a large mixing bowl. Add 2 tablespoons of the prepared harissa paste, adjusting to your heat preference.
Step 7
Add 1–2 tablespoons lemon juice for brightness and tang. Taste and add a pinch of extra salt only if needed, as the paste already contains salt.
Step 8
Mix thoroughly with your hands, ensuring every piece is well coated. Massage the marinade into the slits. Cover and marinate for at least 30 minutes at room temperature, or refrigerate overnight for maximum flavor penetration.
Step 9
Heat a heavy-bottomed skillet or grill pan over medium-high heat. Add 1 tablespoon oil and let it get hot.
Step 10
Place marinated chicken pieces in the pan without overcrowding. Sear on high heat for 3–4 minutes to develop charred marks.
Step 11
Flip each piece and sear the other side. Use leftover marinade from the bowl to baste the chicken, keeping it moist and flavorful.
Step 12
Continue turning the pieces every 5 minutes, cooking all sides evenly. Total cooking time is about 20 minutes, or until the internal temperature reaches 165°F and juices run clear.
Step 13
Remove from heat, plate immediately, and garnish generously with fresh mint leaves. Serve hot!
Customization and Pairing for Serving Ideas
1. Classic Harissa Chicken Bowl
2. Honey Harissa Variation
Transform this into a Cava honey harissa chicken recipe by whisking 1–2 tablespoons honey into your marinade. This creates a sweet-spicy glaze that caramelizes beautifully when grilled, adding another dimension to the already complex flavor profile.
3. Pita Wrap Station
4. Grain Bowl Extravaganza
Pair with quinoa, farro, or couscous for a hearty grain bowl. Add roasted vegetables like eggplant, zucchini, and bell peppers. Drizzle with lemon-tahini dressing and sprinkle pomegranate seeds for texture and visual appeal.
5. Creamy Flavor Balance
Enhance the bold spice of the chicken by pairing it with Cava Yogurt Dill Dressing, creating a cooling, herby contrast that complements harissa’s heat while adding fresh Mediterranean flavor and richness.
6. Salad Topper
Slice the harissa chicken thinly and serve over mixed greens with cherry tomatoes, cucumber, olives, and red onion. This lighter option showcases the chicken while keeping things fresh and vibrant ideal for warm weather dining.
7. Crispy Texture Delight
Serve the spicy chicken alongside Cava Pita Chips to introduce a crunchy element, perfect for scooping sauces and balancing tender chicken bites, giving your plate an exciting, multi-textured dining experience.
8. Mediterranean Mezze Platter
Serve alongside other recipes with harissa like harissa-spiced chickpeas, roasted carrots with harissa yogurt, and grilled halloumi. Create a sharing-style feast with multiple small dishes that encourage conversation and exploration.
9. Roasted Vegetable Harmony
Pair harissa chicken with Fiery Broccoli Cava for a roasted, slightly spicy side, adding bold flavor and bright color that enhances the Mediterranean-inspired meal and balances the dish’s richness naturally.
10. Meal Prep Bowls
Portion the harissa chicken Cava-style into containers with divided sections. Include your choice of grains, roasted vegetables, and sauces. These bowls reheat beautifully and provide convenient, flavorful lunches throughout the week.
Expert Tips for Perfect Harissa Chicken
1. Toast Spices Properly
The foundation of any great Cava grill chicken recipe is properly toasted spices. Keep the heat medium and stir constantly. You’ll know they’re ready when the aroma fills your kitchen usually within 2–3 minutes. Burning creates bitterness, so remove from heat immediately when fragrant.
2. Score Chicken Strategically
Make 2–3 deep slits in each chicken piece, cutting against the grain. This allows the harissa marinade to penetrate deeply, ensuring flavor throughout not just on the surface. The slits also help chicken cook more evenly and create more surface area for delicious charring.
3. Adjust Heat Levels
Not everyone enjoys the same spice intensity. Start with fewer dried chillies (8–10) if you’re heat-sensitive, or add more (up to 20) for fiery results. You can also deseed some chillies before soaking to reduce heat while maintaining that essential smoky flavor.
4. Explore Flavor Variations
For more Mediterranean inspiration, try the Cava Grill Chicken or the sweet-spicy Cava Harissa Honey Chicken Recipe, offering bold, flavorful meals that elevate your dinner and delight every bite.
5. Marinate Longer for Better Results
While 30 minutes works in a pinch, overnight marination transforms this dish. The acids from lemon juice tenderize the meat while spices penetrate deeply. For Cava copycat recipes that truly rival the original, patience during marination makes all the difference.
6. Don’t Skip the Basting
Using leftover marinade to baste chicken while cooking is crucial. It keeps the meat moist, builds layers of flavor, and creates that signature glossy finish. Apply marinade every time you flip the chicken for maximum juiciness and taste.
7. Control Your Pan Temperature
Start with high heat for initial searing and char marks, then reduce to medium to cook through without burning. If you notice excessive smoke or the spices turning black, lower the heat immediately. The goal is beautiful char without bitterness.
8. Make Extra Harissa Paste
This homemade harissa paste is incredibly versatile beyond just this harissa chicken recipe. Stir it into soups, spread on sandwiches, mix with mayo for spicy aioli, or toss with roasted vegetables. Since it stores for a month, having extra on hand opens countless flavor possibilities for future meals.
Storage and Reheating Guidance
Store cooked harissa chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to prevent drying. Alternatively, microwave in 30-second intervals. The harissa paste itself keeps refrigerated for 1 month.
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Cava Harissa Chicken Recipe that people often ask.
Can I use store-bought harissa paste instead of making it from scratch?
Yes! While homemade harissa provides deeper, more complex flavors, store-bought harissa paste works perfectly for this Cava harissa chicken recipe. Use about 3–4 tablespoons of prepared paste for the marinade. Just check the salt content and adjust accordingly.
What can I substitute for dried red chillies?
You can use 2–3 tablespoons of red chili flakes or powder, though the flavor won’t be quite as complex. Alternatively, try dried ancho, guajillo, or kashmiri chillies for different heat levels and flavor profiles while maintaining authentic results.
Is this recipe very spicy?
The heat level is moderate but customizable. Using 12–15 chillies creates medium heat similar to Cava’s version. For mild heat, reduce to 8–10 chillies or remove seeds. For extra spice, increase to 18–20 chillies or add cayenne pepper.
Can I make this with chicken breasts or thighs only?
Absolutely! Boneless, skinless chicken thighs work beautifully and stay extra juicy. Chicken breasts work too but watch cooking time carefully they’re done at 165°F and can dry out quickly. Adjust cooking time to 12–15 minutes for boneless cuts.
Do I need to soak the chillies?
Yes, soaking is essential. It rehydrates dried chillies, making them easier to blend into a smooth paste. It also slightly mellows the heat. Soak for at least 15–20 minutes in warm water until they’re completely soft and pliable.
What’s the best way to get char marks without a grill?
Use a heavy cast-iron skillet or grill pan over high heat. Ensure it’s properly preheated and don’t move the chicken too soon let it sear for 3–4 minutes undisturbed. The high heat creates those coveted char marks that define this Cava chicken recipe.
Can I bake this instead of pan-searing?
Yes! After marinating, arrange chicken on a baking sheet and roast at 425°F for 25–30 minutes, flipping halfway through. For char, broil for the last 2–3 minutes. While it won’t have the same depth as pan-searing, it’s a convenient hands-off method.
How do I know when the chicken is fully cooked?
Use a meat thermometer chicken is safe at 165°F internal temperature. Juices should run clear, not pink. The meat should no longer be translucent and should easily pull away from the bone. Undercooking poses health risks, so check thoroughly.
Why shouldn’t I add water to the harissa paste?
Water introduces moisture that encourages bacterial growth and mold, significantly reducing shelf life. Oil-based pastes create an anaerobic environment that preserves the harissa for weeks. Plus, the oil carries flavor better and creates a richer marinade.
Can I freeze the harissa paste or cooked chicken?
The harissa paste freezes excellently for up to 3 months in ice cube trays or small containers. Cooked chicken freezes for up to 2 months in airtight containers. Thaw overnight in the refrigerator and reheat gently to maintain texture and moisture.
What makes this a true copycat Cava recipe?
Authentic Cava copycat recipes balance smoky, spicy harissa with bright lemon and fresh herbs. The key is char from high-heat cooking, a not-too-thick marinade that penetrates deeply, and that signature balance of heat, acid, and aromatics that Cava has perfected.
Can I use this harissa for other recipes?
Definitely! This versatile paste works with lamb, fish, vegetables, or even stirred into yogurt for dips. Toss it with roasted cauliflower, spread on flatbreads, or mix into pasta. Having homemade harissa opens up endless recipes with harissa possibilities.
Cava Harissa Chicken Recipe
Experience bold Mediterranean flavors at home with this Cava Harissa Chicken Recipe, bringing the smoky, spicy magic of Cava’s grill straight to your kitchen. This copycat Cava harissa chicken recipe combines perfectly charred chicken with aromatic spices and fiery chiles, recreating that signature harissa chicken bowl everyone raves about
Ingredients
- 12–15 whole dried red chillies
- 2 tablespoons coriander seeds (dried)
- 1 tablespoon fennel seeds
- 1 teaspoon roasted cumin powder
- 7–8 cloves of garlic
- ½ cup olive oil
- ½ teaspoon salt
- 1 whole chicken (cut into 10–12 pieces, with gashes/slits)
- 2 tablespoons harissa paste (or more to taste)
- Extra salt (if needed)
- 1–2 tablespoons lemon juice (to taste)
- 1 tablespoon oil (vegetable, olive, or nut oil)
- Fresh mint leaves
Instructions
Step 1
Soak 12–15 dried red chillies in warm water until completely softened, about 15–20 minutes. Drain well and set aside.
Step 2
Heat a medium pan over medium flame. Add 2 tablespoons coriander seeds and 1 tablespoon fennel seeds. Toast lightly for 2–3 minutes, stirring constantly, until fragrant. Watch carefully to avoid burning. Remove from heat.
Step 3
Add the toasted coriander and fennel seeds to your blender or mixer jar. Add 1 teaspoon roasted cumin powder and 7–8 garlic cloves. Pulse to create a coarse powder.
Step 4
Add the softened, drained chillies to the blender. Add ½ cup olive oil and ½ teaspoon salt. Blend until you achieve a smooth, fine paste. Remember do not add water, as this reduces shelf life.
Step 5
Transfer the harissa paste to a clean, sterilized container. This makes more than you need; store extra in the refrigerator for up to 1 month.
Step 6
Place your chicken pieces (already cut and scored with slits) in a large mixing bowl. Add 2 tablespoons of the prepared harissa paste, adjusting to your heat preference.
Step 7
Add 1–2 tablespoons lemon juice for brightness and tang. Taste and add a pinch of extra salt only if needed, as the paste already contains salt.
Step 8
Mix thoroughly with your hands, ensuring every piece is well coated. Massage the marinade into the slits. Cover and marinate for at least 30 minutes at room temperature, or refrigerate overnight for maximum flavor penetration.
Step 9
Heat a heavy-bottomed skillet or grill pan over medium-high heat. Add 1 tablespoon oil and let it get hot.
Step 10
Place marinated chicken pieces in the pan without overcrowding. Sear on high heat for 3–4 minutes to develop charred marks.
Step 11
Flip each piece and sear the other side. Use leftover marinade from the bowl to baste the chicken, keeping it moist and flavorful.
Step 12
Continue turning the pieces every 5 minutes, cooking all sides evenly. Total cooking time is about 20 minutes, or until the internal temperature reaches 165°F and juices run clear.
Step 13
Remove from heat, plate immediately, and garnish generously with fresh mint leaves. Serve hot!
Notes
Store cooked harissa chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth to prevent drying. Alternatively, microwave in 30-second intervals. The harissa paste itself keeps refrigerated for 1 month.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 130
This copycat Cava harissa chicken recipe proves that restaurant-quality flavor is absolutely achievable at home. With aromatic homemade harissa paste, perfectly marinated chicken, and that signature char, you’ve mastered one of the most popular Cava grill chicken recipe variations.
Whether you’re building vibrant harissa chicken bowls, experimenting with the Cava honey harissa chicken recipe, or simply enjoying it with fresh mint, this dish brings Mediterranean magic to any meal. Fire up your skillet, embrace those bold spices, and enjoy this incredible harissa chicken with the people you love!
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