Description
This copycat CAVA honey harissa chicken recipe is packed with bold Mediterranean flavors. The chicken is marinated in a sweet and spicy honey-harissa sauce, then grilled or roasted until perfectly caramelized.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 2 tablespoons harissa paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl or zip-top bag, combine olive oil, honey, red wine vinegar, lemon juice, tomato paste, smoked paprika, harissa paste, garlic powder, onion powder, cumin, salt, and pepper. Mix well to create the marinade.
- Add the chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours or overnight for best flavor.
- Preheat grill or oven to 425°F (220°C). If using oven, line a baking sheet with foil or parchment paper.
- Remove chicken from marinade and let excess drip off. Place on grill or baking sheet.
- Grill for 5-6 minutes per side, or bake for 20-25 minutes, until internal temperature reaches 165°F (75°C).
- Rest the chicken for 5 minutes before slicing. Serve with rice, salad, or in a bowl with your favorite toppings.
Notes
- Marinate longer for deeper flavor—overnight is ideal.
- Use skinless, boneless thighs for juicy, tender results.
- Adjust the amount of harissa to control heat level.
- Great for meal prep—store leftovers in fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
