There’s something magical about recreating your favorite restaurant dishes in your own backyard, and this copycat Cava grill chicken recipe brings those bold Mediterranean flavors straight to your table.
If you’ve been craving that perfectly seasoned, juicy Cava grilled chicken recipe with its aromatic herbs and smoky char, you’re in the right place. This easy grilled chicken recipe captures the essence of Mediterranean grilled chicken with simple pantry spices and straightforward grilling techniques.
Whether you’re a grilling novice or a seasoned pitmaster, learning how to make Cava grilled chicken will transform your weeknight dinners and weekend gatherings into something truly special.
What Does It Taste Like?
This grilled Mediterranean chicken delivers a symphony of flavors that dance on your palate. The exterior boasts a beautifully caramelized, lightly charred crust infused with warm paprika, aromatic oregano, and fragrant basil.
Each bite reveals tender, juicy meat with savory depth from the garlic and onion powder, while the natural richness of chicken thighs creates an incredibly satisfying mouthfeel. The herbaceous notes reminiscent of authentic Mediterranean cuisine blend perfectly with the subtle smokiness from the grill, creating layers of flavor that feel both comforting and restaurant-worthy.
It’s the kind of chicken that makes you close your eyes and savor every single bite.
Cava Grill Chicken Recipe Ingredients and Kitchen Utensils
Ingredients
- 6 bone-in, skin-on chicken thighs (or boneless skinless thighs)
- 1–2 tablespoons olive oil
Mediterranean Spice Blend:
- 2 teaspoons ground paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Kitchen Utensils
- Gas or charcoal grill
- Small mixing bowl
- Shallow dish or large resealable bag for marinating
- Measuring spoons
- Kitchen tongs
- Instant-read meat thermometer
- Cutting board
- Sharp kitchen shears or knife
- Grill brush for cleaning grates
- Paper towels and high-heat oil for grate preparation
Preparation and Cooking Time
- Prep Time: 10 minutes
- Marinating Time: 2 hours (minimum, overnight preferred)
- Cook Time: 15-16 minutes
- Total Time: 2 hours 26 minutes
- Servings: 6 people (1 thigh per serving)
Cava Grill Chicken Recipe Instructions
Step 1: Create Your Mediterranean Spice Blend
In a small bowl, combine 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk together thoroughly until all spices are evenly distributed and no clumps remain. This aromatic blend is the foundation of your Cava chicken recipe.
Step 2: Prepare the Chicken Thighs
Using kitchen shears or a sharp knife, trim any excess floppy skin or large pieces of visible fat from the chicken thighs. Pat the chicken dry with paper towels this helps the seasoning adhere better and promotes better browning on the grill. Place the prepared thighs in a shallow dish or large resealable plastic bag.
Step 3: Season the Chicken Generously
Drizzle 1-2 tablespoons of olive oil over the chicken thighs, ensuring each piece gets lightly coated. Sprinkle half of your spice blend over the top side of the chicken. Using your hands, rub the seasoning into the meat, massaging it thoroughly into every surface.
If using bone-in, skin-on thighs, gently lift the skin and rub some seasoning directly onto the meat underneath this is where the real flavor magic happens. Flip each thigh over and repeat the process with the remaining seasoning blend, making sure every inch is well-coated.
Step 4: Marinate for Maximum Flavor
Cover your dish with plastic wrap or seal your bag, removing as much air as possible. Refrigerate for at least 2 hours, though overnight marination (8-12 hours) will give you the most intensely flavored grilled Mediterranean chicken. The oil and spices need time to penetrate the meat and tenderize it while developing those complex flavors.
Step 5: Preheat and Prepare Your Grill
About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat (375-400°F). If using a gas grill, preheat with the lid closed. For charcoal, arrange coals for two-zone cooking with hotter direct heat on one side and cooler indirect heat on the other.
Once hot, use a grill brush to scrape the grates clean. Fold a paper towel, dip it in high-heat oil (vegetable, canola, or grapeseed), grip it with tongs, and carefully oil the grates to prevent sticking.
Step 6: Start Grilling (First Side)
Remove chicken from the refrigerator and let it sit at room temperature for 10 minutes while the grill preheats. Using tongs, place each chicken thigh directly on the preheated grill grates over direct heat. If using skin-on thighs, place them skin-side down first to render fat and achieve crispy skin.
Arrange thighs so they’re not touching, allowing heat to circulate. Close the grill lid and cook undisturbed for 7-8 minutes. Resist the temptation to peek or move them this is how you get those beautiful grill marks.
Step 7: Flip and Continue Cooking
After 7-8 minutes, open the grill and check the underside of one thigh. It should have deep golden-brown grill marks and release easily from the grates. If it’s sticking, give it another minute. Using tongs, carefully flip each thigh to the other side. Close the lid and continue grilling for another 7-8 minutes.
Step 8: Monitor and Manage Heat
During grilling, watch for flare-ups caused by rendering chicken fat dripping onto the flames. Small flare-ups add flavor, but large sustained flames will char your Cava grilled chicken. If flare-ups become excessive, move the affected pieces to the cooler indirect heat zone, or reduce your burner flames on a gas grill. Never use water on a grease fire simply move the chicken and let the flames subside.
Step 9: Check Internal Temperature
After about 14-16 minutes total cooking time, insert an instant-read meat thermometer into the thickest part of one thigh, making sure not to touch the bone (which conducts heat and gives false readings). You’re looking for an internal temperature of at least 165°F (74°C) for food safety. However, for the juiciest, most tender best grilled chicken recipe results with dark meat, aim for 175°F (79°C). At this temperature, more connective tissue breaks down, creating melt-in-your-mouth texture.
Step 10: Rest and Serve
Once your chicken reaches the proper temperature, use tongs to transfer all pieces to a clean platter. Tent loosely with aluminum foil and let rest for 3-5 minutes. This resting period allows the juices to redistribute throughout the meat instead of running out when you cut into it. Serve your how to make Cava grilled chicken masterpiece hot with your favorite Mediterranean sides and enjoy!
Customization and Pairing for Serving Ideas
1. Classic Cava-Style Bowl
Recreate the full restaurant experience by serving your Cava chicken recipe over a base of fluffy basmati rice or nutty quinoa. Top with diced cucumber-tomato salad, creamy hummus, cool tzatziki sauce, and warm pita bread. Add tangy pickled red onions, crumbled feta cheese, and a handful of fresh herbs like parsley or dill. Drizzle with extra virgin olive oil and a squeeze of fresh lemon for brightness that ties everything together beautifully.
2. Greek-Inspired Grain Bowl
Build a wholesome, nutrient-dense meal using ancient grains as your foundation. Try farro, bulgur wheat, or freekeh topped with sliced grilled Mediterranean chicken, kalamata olives, halved cherry tomatoes, crisp romaine lettuce, thinly sliced red onion, and crumbled feta. Dress everything with a bright lemon-herb vinaigrette made from lemon juice, olive oil, Dijon mustard, and dried oregano. This combination offers incredible textural contrast and keeps you satisfied for hours.
3. Low-Carb Mediterranean Lettuce Wraps
For a lighter, keto-friendly option perfect for hot summer days, dice your Cava grilled chicken and nestle it into butter lettuce cups or crisp romaine leaves. Add diced cucumbers, halved cherry tomatoes, thinly shaved red cabbage, and a generous dollop of garlic aioli or tahini sauce. These fresh, hand-held wraps deliver all the flavor without the heaviness, making them ideal for lunch or a light dinner.
4. Mediterranean Bowl Balance
Pair grilled chicken with Cava hummus to add creamy Mediterranean depth, creating a well-rounded plate that enhances texture, boosts flavor harmony, and complements fresh herbs and citrus-forward marinades.
5. Mediterranean Chicken Tacos with a Twist
Create an exciting fusion by slicing your chicken and serving it in warm corn or flour tortillas. Top with a crunchy purple cabbage slaw dressed in lemon vinaigrette, creamy sliced avocado, crumbled feta cheese, diced tomatoes, and fresh cilantro. Add a drizzle of tzatziki instead of sour cream and finish with a squeeze of lime. This East-meets-West combination surprises and delights with every bite.
6. Aromatic Rice Companion
Serve the chicken alongside Cava saffron rice, allowing the fragrant grains to absorb savory juices while delivering vibrant color, mild spice, and an authentic Mediterranean-inspired pairing ideal for hearty meals.
7. Protein-Packed Mediterranean Salad
Transform your easy grilled chicken recipe into a spectacular main-course salad by slicing the chicken over a bed of mixed greens, baby spinach, and arugula. Add roasted red peppers, marinated artichoke hearts, chickpeas, sun-dried tomatoes, cucumber, red onion, and kalamata olives. Dress with a robust balsamic vinaigrette or creamy tahini dressing. This complete meal offers incredible nutrition, flavor, and satisfaction in one beautiful bowl.
8. Bold Vegetable Contrast
Add roasted heat by pairing the dish with Cava fiery broccoli, introducing smoky spice and crisp texture that balances juicy grilled chicken and elevates the overall flavor complexity naturally.
9. Family-Style Mediterranean Feast
Present your Mediterranean grilled chicken on a large platter surrounded by colorful grilled vegetables like zucchini, bell peppers, red onions, and eggplant. Arrange fresh lemon wedges around the edges, scatter fresh herbs like parsley and mint over everything, and serve family-style with multiple sauce options hummus, tzatziki, harissa, and tahini. Let everyone build their own plates for an interactive, memorable dining experience.
10. Meal Prep Power Bowls
Maximize this best grilled chicken recipe for weekly meal prep by portioning sliced chicken into containers with roasted sweet potatoes, steamed broccoli or green beans, quinoa or brown rice, and a small container of tahini or lemon-herb dressing on the side. These balanced, macro-friendly containers make healthy eating convenient all week long. The chicken stays moist and flavorful for up to 4 days when stored properly.
Tips for Perfect Grilled Chicken Every Time
1. Choose Chicken Thighs Over Breasts
Chicken thighs are the secret weapon behind this copycat Cava grill chicken recipe. They contain significantly more intramuscular fat than chicken breasts, making them incredibly forgiving on the grill and nearly impossible to dry out. Bone-in, skin-on thighs offer the most flavor and natural protection against overcooking, while boneless, skinless thighs provide convenience and slightly faster cooking times. If you must use breasts when learning how to grill chicken breast, pound them to even ¾-inch thickness and watch the temperature like a hawk, pulling them at exactly 165°F.
2. Never Skip or Rush the Marination
While the minimum recommended marination time is 2 hours, overnight marination (8-12 hours) creates exponentially better results. The olive oil acts as a carrier for fat-soluble flavor compounds in your spice blend, allowing them to penetrate deep into the meat. Meanwhile, the salt begins breaking down muscle proteins through osmosis, which tenderizes the chicken and helps it retain more moisture during cooking. If you’re pressed for time, even 30 minutes is better than seasoning right before grilling, but patience truly pays dividends with grilled Mediterranean chicken.
3. Master Two-Zone Grilling Setup
Professional pitmasters always use two-zone cooking, and you should too. Arrange your coals or set your burners so you have one area of intense direct heat and another area of gentler indirect heat. This setup gives you complete control sear the chicken over direct heat for color and flavor, then move it to indirect heat if it’s browning too quickly or if you need to finish cooking it through without burning the exterior. This technique is especially crucial when dealing with bone-in thighs that need more time to reach safe internal temperatures.
4. Resist the Urge to Fidget with Your Chicken
The single biggest mistake home grillers make is constantly flipping, moving, and checking their chicken. When you place seasoned chicken on hot, oiled grates and leave it alone for the full 7-8 minutes, the proteins have time to sear and caramelize properly, developing complex flavors and those coveted grill marks. The meat will naturally release from the grates when it’s ready to flip if it’s sticking stubbornly, it needs more time. Trust the process, keep the lid closed to maintain consistent temperature, and flip only once for this bbq grill chicken recipe.
5. Invest in and Use a Reliable Meat Thermometer
Guessing when chicken is done leads to either dangerously undercooked meat or dry, disappointing results. An instant-read digital thermometer (preferably with a thin probe) is non-negotiable for consistently perfect Cava grilled chicken recipe outcomes. Insert the probe into the thickest part of the thigh, angling it so you’re measuring the center of the meat without touching bone, which conducts heat and gives falsely high readings. For chicken thighs specifically, 175°F (79°C) yields the most tender, juicy results because dark meat has more connective tissue that benefits from the extra heat.
6. Control Flare-Ups Before They Control You
Chicken thighs render fat as they cook, and that fat dripping onto hot coals or burners causes flare-ups. Small, brief flames actually add delicious smoky flavor, but sustained, intense fire will char your chicken’s exterior black while leaving the interior undercooked. Prevent this by trimming excessive fat before grilling, starting skin-on thighs skin-side up to render some fat before flipping, and maintaining your two-zone setup so you can quickly move chicken away from problem areas. Keep the grill lid nearby to briefly starve flames of oxygen, and never spray water on a grease fire.
7. Let Your Chicken Rest Before Serving
After investing time in marination and careful grilling, don’t sabotage your efforts by cutting into the chicken immediately. Those 3-5 minutes of resting time allow the proteins to relax and the juices to redistribute throughout the meat. If you skip this step, all those flavorful juices will run out onto your cutting board instead of staying in the chicken where they belong. Tent the chicken loosely with foil during resting you want to keep it warm without trapping so much steam that you soften the beautifully crispy skin you worked so hard to achieve.
Storage and Reheating Guidance
Store leftover Cava grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 10-12 minutes, or microwave at 50% power in 30-second intervals. Add a tablespoon of chicken broth or water before reheating to restore moisture and prevent drying.
Cava Grill Chicken Recipe
There’s something magical about recreating your favorite restaurant dishes in your own backyard, and this copycat Cava grill chicken recipe brings those bold Mediterranean flavors straight to your table. If you’ve been craving that perfectly seasoned, juicy Cava grilled chicken with its aromatic herbs and smoky char, you’re in the right place.
Ingredients
- 6 bone-in, skin-on chicken thighs (or boneless skinless thighs)
- 1–2 tablespoons olive oil
- 2 teaspoons ground paprika
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Create Your Mediterranean Spice Blend
In a small bowl, combine 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk together thoroughly until all spices are evenly distributed and no clumps remain. This aromatic blend is the foundation of your Cava chicken recipe.
Step 2: Prepare the Chicken Thighs
Using kitchen shears or a sharp knife, trim any excess floppy skin or large pieces of visible fat from the chicken thighs. Pat the chicken dry with paper towels this helps the seasoning adhere better and promotes better browning on the grill. Place the prepared thighs in a shallow dish or large resealable plastic bag.
Step 3: Season the Chicken Generously
Drizzle 1-2 tablespoons of olive oil over the chicken thighs, ensuring each piece gets lightly coated. Sprinkle half of your spice blend over the top side of the chicken. Using your hands, rub the seasoning into the meat, massaging it thoroughly into every surface. If using bone-in, skin-on thighs, gently lift the skin and rub some seasoning directly onto the meat underneath this is where the real flavor magic happens. Flip each thigh over and repeat the process with the remaining seasoning blend, making sure every inch is well-coated.
Step 4: Marinate for Maximum Flavor
Cover your dish with plastic wrap or seal your bag, removing as much air as possible. Refrigerate for at least 2 hours, though overnight marination (8-12 hours) will give you the most intensely flavored grilled Mediterranean chicken. The oil and spices need time to penetrate the meat and tenderize it while developing those complex flavors.
Step 5: Preheat and Prepare Your Grill
About 15 minutes before you’re ready to cook, preheat your grill to medium-high heat (375-400°F). If using a gas grill, preheat with the lid closed. For charcoal, arrange coals for two-zone cooking with hotter direct heat on one side and cooler indirect heat on the other. Once hot, use a grill brush to scrape the grates clean. Fold a paper towel, dip it in high-heat oil (vegetable, canola, or grapeseed), grip it with tongs, and carefully oil the grates to prevent sticking.
Step 6: Start Grilling (First Side)
Remove chicken from the refrigerator and let it sit at room temperature for 10 minutes while the grill preheats. Using tongs, place each chicken thigh directly on the preheated grill grates over direct heat. If using skin-on thighs, place them skin-side down first to render fat and achieve crispy skin. Arrange thighs so they’re not touching, allowing heat to circulate. Close the grill lid and cook undisturbed for 7-8 minutes. Resist the temptation to peek or move them this is how you get those beautiful grill marks.
Step 7: Flip and Continue Cooking
After 7-8 minutes, open the grill and check the underside of one thigh. It should have deep golden-brown grill marks and release easily from the grates. If it’s sticking, give it another minute. Using tongs, carefully flip each thigh to the other side. Close the lid and continue grilling for another 7-8 minutes.
Step 8: Monitor and Manage Heat
During grilling, watch for flare-ups caused by rendering chicken fat dripping onto the flames. Small flare-ups add flavor, but large sustained flames will char your Cava grilled chicken. If flare-ups become excessive, move the affected pieces to the cooler indirect heat zone, or reduce your burner flames on a gas grill. Never use water on a grease fire simply move the chicken and let the flames subside.
Step 9: Check Internal Temperature
After about 14-16 minutes total cooking time, insert an instant-read meat thermometer into the thickest part of one thigh, making sure not to touch the bone (which conducts heat and gives false readings). You’re looking for an internal temperature of at least 165°F (74°C) for food safety. However, for the juiciest, most tender best grilled chicken recipe results with dark meat, aim for 175°F (79°C). At this temperature, more connective tissue breaks down, creating melt-in-your-mouth texture.
Step 10: Rest and Serve
Once your chicken reaches the proper temperature, use tongs to transfer all pieces to a clean platter. Tent loosely with aluminum foil and let rest for 3-5 minutes. This resting period allows the juices to redistribute throughout the meat instead of running out when you cut into it. Serve your how to make Cava grilled chicken masterpiece hot with your favorite Mediterranean sides and enjoy!
Notes
Store leftover Cava grilled chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 10-12 minutes, or microwave at 50% power in 30-second intervals. Add a tablespoon of chicken broth or water before reheating to restore moisture and prevent drying.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 160
Common Queries and FAQs
Below are the most frequently asked questions about the Cava Grill Chicken Recipe, along with clear and helpful answers.
Can I use chicken breasts instead of thighs for this Cava chicken recipe?
Yes, you can substitute boneless, skinless chicken breasts, though the results will be slightly different. Breasts are leaner and more prone to drying out, so pound them to an even ¾-inch thickness to ensure uniform cooking. Reduce grilling time to 5-6 minutes per side and pull them from the grill at exactly 165°F internal temperature. Marinate for the full 2 hours minimum, and consider brining the breasts for 30 minutes in saltwater before seasoning to help them retain moisture during the high heat of grilling.
How do I prevent my grilled chicken from sticking to the grates?
Sticky chicken is usually caused by insufficient preheating, dirty grates, or inadequate oiling. First, preheat your grill thoroughly until the grates are screaming hot. Scrape them completely clean with a sturdy grill brush. Then oil the grates by dipping a folded paper towel in high-smoke-point oil (vegetable, canola, or grapeseed) and using tongs to rub it across all the grate surfaces. Additionally, make sure your chicken has a light coating of oil from the marinade, and resist moving it until it naturally releases after proper searing time.
Can I make this copycat Cava grill chicken recipe in the oven or on a stovetop?
Absolutely! For oven preparation, preheat to 425°F and arrange marinated chicken thighs on a wire rack set over a foil-lined baking sheet. Bake for 35-40 minutes until the internal temperature reaches 165-175°F. For extra char and color, finish under the broiler for 2-3 minutes, watching carefully. For stovetop, heat a cast-iron grill pan or heavy skillet over medium-high heat, add a small amount of oil, and cook the chicken 7-8 minutes per side. Both methods produce delicious results, though you’ll miss the authentic smoky flavor from outdoor grilling.
What kind of grill works best for this Mediterranean grilled chicken?
Both gas and charcoal grills produce excellent results for this easy grilled chicken recipe, each with advantages. Gas grills offer precise temperature control, quick preheating, and easy cleanup perfect for weeknight cooking. Charcoal grills deliver superior smoky flavor and often achieve higher temperatures for better searing. For the best of both worlds, consider adding wood chips (soaked in water for 30 minutes) to either grill type. Hickory, apple, or cherry wood complements the Mediterranean spices beautifully without overwhelming the chicken’s natural flavor.
How can I tell when my grilled chicken is done without a thermometer?
While an instant-read thermometer is always the most reliable method, you can check doneness by piercing the thickest part of the thigh with a knife or skewer the juices should run clear, not pink or bloody. The meat should feel firm with just slight give when you press it with tongs, similar to pressing the fleshy part of your palm below your thumb. However, for consistent food safety and perfect texture every time, investing in a quality digital thermometer ($15-30) is one of the best decisions you can make for your best grilled chicken recipe journey.
Can I prepare this grilled chicken ahead for meal prep or entertaining?
Yes! This Cava grilled chicken is perfect for advance preparation. You can marinate the chicken up to 24 hours before grilling. Once grilled and cooled, the chicken stores beautifully in airtight containers in the refrigerator for up to 4 days, making it ideal for weekly meal prep. For entertaining, you can grill the chicken 2-3 hours ahead, tent it loosely with foil, and keep it in a 200°F oven until serving time. For longer storage, freeze fully cooked, cooled chicken wrapped tightly in plastic wrap and foil for up to 3 months.
What’s the ideal internal temperature for juicy chicken thighs?
The USDA recommends 165°F (74°C) as the safe minimum internal temperature for all poultry. However, chicken thighs benefit from being cooked to 175°F (79°C) because dark meat contains more collagen and connective tissue that needs higher heat to break down properly. At 175°F, the thighs become incredibly tender and juicy with a melt-in-your-mouth texture. Don’t worry about overcooking the higher fat content in thighs prevents them from drying out like breasts would at this temperature, which is why they’re the perfect choice for how to make Cava grilled chicken.
How do I get perfect grill marks like restaurants?
Beautiful crosshatch grill marks require clean, well-oiled, properly preheated grates and patience. Place your chicken on the hot grates at a 45-degree angle to the bars. Leave it completely undisturbed for 4 minutes, then rotate it 90 degrees (without flipping) and cook for another 3-4 minutes this creates the first half of the crosshatch. Flip the chicken and repeat the process on the other side: 4 minutes at 45 degrees, rotate 90 degrees, then 3-4 minutes more. The key is resisting any urge to move the chicken except for those planned rotations.
Should I remove the skin from chicken thighs before grilling?
That depends on your preferences! Skin-on thighs create a delicious crispy, flavorful exterior and provide a protective barrier that keeps the meat incredibly moist during grilling. The skin also holds pockets of seasoning and rendered fat that baste the meat as it cooks. However, skinless thighs are leaner, allow more direct seasoning contact with the meat, and cook slightly faster. For the most authentic grilled Mediterranean chicken experience, keep the skin on and season both under and over it for maximum flavor penetration.
Can I use this same spice blend and technique for other proteins?
Definitely! This Mediterranean spice blend works beautifully on various proteins. Try it on bone-in chicken breasts (grill 8-10 minutes per side), pork chops (6-7 minutes per side to 145°F), lamb chops (4-5 minutes per side for medium), or even firm fish like salmon or swordfish (4-5 minutes per side). You can also use it on vegetables toss zucchini, eggplant, bell peppers, or cauliflower steaks in olive oil and this seasoning before grilling for phenomenal Mediterranean-style vegetable sides.
What should I do if my chicken is cooking unevenly on the grill?
Uneven cooking usually happens because of inconsistent chicken sizes, hot and cool spots on your grill, or bone-in pieces that need more time near the bone. To solve this, first ensure all your chicken pieces are roughly the same size and thickness. Arrange smaller or boneless pieces on cooler areas of the grill and larger bone-in pieces over hotter spots. Use your instant-read thermometer to check each piece individually rather than assuming they’re all done at the same time, and move fully cooked pieces to a warm platter while others finish.
Is it necessary to bring the chicken to room temperature before grilling?
While not absolutely essential, letting your marinated chicken sit at room temperature for 10-15 minutes before grilling helps it cook more evenly. Cold chicken straight from the refrigerator will take slightly longer to reach safe internal temperature, and the exterior may overcook before the center is done. However, never leave raw chicken at room temperature for more than 30 minutes due to food safety concerns. The brief rest while your grill preheats strikes the perfect balance between even cooking and safe food handling practices for your Cava chicken recipe.
This <strong>copycat Cava grill chicken recipe proves that restaurant-quality Mediterranean grilled chicken is completely achievable in your own backyard with simple ingredients and smart techniques. The aromatic blend of paprika, oregano, basil, and garlic transforms ordinary chicken thighs into an extraordinary meal that’s perfect for everything from casual weeknight dinners to impressive entertaining.
Whether you’re mastering how to grill chicken breast or perfecting thighs, the principles of proper marination, temperature control, and patience will serve you well. Fire up that grill, embrace these techniques, and get ready to enjoy the most flavorful, juicy grilled chicken you’ve ever made!