Cava's honey and harissa chicken is a fan favorite - for good reason! These juicy chicken thighs are marinated in a perfect sweet and spicy sauce, with a hint of smokiness. Whether you add this chicken to your favorite Mediterranean bowls or eat it as a main dish, this will become a regular in your rotation.

Sliced harissa chicken served over yellow rice, garnished with red onions.

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Why You'll Love This Recipe
Ingredient Notes
Substitutions
Variations
Step-by-Step Instructions
Expert Tips
Make Ahead & Storage
Serving Suggestions
More Mediterranean Recipes
Honey and Harissa Chicken Thighs (Cava Copycat)
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Why You'll Love This Recipe

Bright flavors: This harissa honey chicken is full of flavor! From the smokey harissa to zesty garlic - there is something for everyone.
Restaurant copycat: This chicken tastes very similar to Cava's version of this chicken. If you are craving Cava at home, or don't have one around, this chicken will do the trick!
Quick cooking: Boneless, skinless chicken thighs cook quickly, making this perfect for a quick meal prep or weeknight meal option.

Ingredient Notes

Recipe ingredients labelled on a sheet tray.

Boneless, skinless chicken thighs: Chicken thighs are a great option if you find that chicken dries out easily. Even when slightly undercooked, chicken thighs stay moist and juicy. Be sure to use boneless and skinless thighs to keep this recipe quick.
Harissa: Harissa is a North African red pepper paste, packed with garlic, olive oil, and red chillies. Many stores carry jarred harissa, including Trader Joe's. I have tried this recipe with the Trader Joe's and Mina brand harissa, and both came out great!
Fresh lemon: Fresh lemon is best for the brightest flavor.
Smoked paprika: Smoked paprika is not spicy, but helps to develop and deepen the charred, smokey flavor that you get from grilling the chicken, instead of pan-searing like this recipe calls for.

A full list of ingredients with measurements is located on the recipe card, below.

Substitutions

Chicken thighs: Boneless, skinless chicken breasts or chicken tenders are a good substitute for chicken thighs. Remember that chicken breasts dry out much quicker than chicken thighs, so you do not want to overcook them.
Extra virgin olive oil: Substitute avocado oil, or your favorite neutral oil if you prefer.
Fresh lemon: Bottled lemon juice will work in a pinch. Fresh lime is also a good substitute.
Honey: If you don't have honey, brown sugar is a suitable substitute.
Smoked paprika: Regular sweet, or hot Hungarian paprika can be used instead of smoked paprika.

Variations

Grilled/BBQ: Instead of pan-searing, fire up the barbecue and grill these chicken thighs for extra smokey flavor.
Extra spicy: If you like it spicy, swap out mild harissa for spicy harissa instead.
Vegetarian: Use this flavorful marinade on tofu or paneer for a vegetarian twist on this restaurant favorite.

Step-by-Step Instructions

Prep Work Before Cooking

Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.

Dry the chicken: Pat the chicken thighs with paper towels to remove any excess moisture.

Honey and harissa marinade in a mixing bowl, with a mixing spoon.

Step 1

Add the marinade ingredients to a large mixing bowl. Mix to combine completely.

Chicken thighs marinating in the prepared honey and harissa marinade.

Step 2

Toss the dried chicken thighs in the honey and harissa marinade. Cover with plastic wrap, and store in the fridge while marinating.

Chicken thighs searing in a cast iron skillet.

Step 3

Heat a 12" cast iron skillet over medium heat. Add a thin layer of olive oil to the skillet, and sear the chicken on both sides for 3-5 minutes. The chicken should reach an internal temperature of 165°F on an instant-read meat thermometer.

Expert Tips

Marinating time: I recommend marinating this chicken for a minimum of 1-2 hours. If you can, let the chicken marinate overnight in the honey and harissa marinade for the most flavor.

Glazed version: To get a delicious, sticky glaze on the chicken, reserve a quarter of the marinade before adding the raw chicken thighs. As the chicken is searing, baste with the reserved marinade.

Use a splatter guard: These chicken thighs will splatter while searing in the olive oil. To minimize the mess and avoid any oil-related burns, use a splatter guard over your skillet.

Watch for burning: The honey in the marinade can burn easily. While searing the chicken, you may need to lower the heat or transfer the seared chicken thighs to the oven to cook through, if the chicken is getting too charred.

Make Ahead & Storage

This chicken can be marinated 24 hours in advance. Store in a covered bowl in the fridge until you are ready to cook.
Leftover chicken can be stored in the fridge for 3-4 days, making it perfect for meal prep.
Reheat leftover chicken in the air fryer or oven until warmed through. To keep the chicken moist, wrap the chicken in foil while reheating.

Serving Suggestions

Side dishes: This honey and harissa chicken is the perfect protein to serve on a bed of yellow Mediterranean rice. If you prefer potatoes, try these chicken thighs with air fryer hasselback potatoes, Lebanese batata harra, or garlic parmesan smashed potatoes.
Sauces & dips: While this chicken is full of flavor on its own, sauces and dips only make it better. Try this grilled chicken with Cava's crazy feta, Toum garlic sauce, or zesty dill tzatziki.
Restaurant-style: If you want a true Cava experience, serve this grilled chicken in your favorite DIY rice or salad bowls. Make a batch of your favorite rice, or serve over a bed of greens. The topping options are truly endless!

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