CAVA Grilled Chicken Recipe
This CAVA Grilled Chicken Recipe is fresh, bold and full of flavor. I first tried it on a busy weekday. One bite made me smile. The spices felt bright and warm.
Ingredients
- Boneless chicken thighs or breasts – 1½ pounds
- Olive oil – 3 tablespoons
- Lemon juice – 2 tablespoons
- Garlic minced – 4 cloves
- Ground cumin – 1½ teaspoons
- Smoked paprika – 1 teaspoon
- Ground coriander – 1 teaspoon
- Dried oregano – 1 teaspoon
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
Instructions
Prepare the Chicken
- Trim excess fat from chicken. Pat dry using paper towels. This helps spices stick better.
Make the Marinade
- In a bowl, mix olive oil, lemon juice, garlic and all spices until well combined.
Marinate the Chicken
- Add chicken to the bowl. Coat well. Cover and rest for at least 30 minutes.
Heat the Grill
- Heat grill pan or grill to medium-high heat, about 400°F, for best grilling results.
Oil the Grill
- Lightly oil the grill grates. This prevents sticking and gives nice grill marks.
Place the Chicken
- Place chicken on hot grill. Do not overcrowd. Let it sear without moving.
Flip Carefully
- After 5 to 6 minutes, flip the chicken using tongs. Cook evenly on both sides.
Check Doneness
- Cook until internal temperature reaches 165°F. Chicken should be juicy, not dry.
Rest the Chicken
- Remove chicken from grill. Rest for five minutes. This keeps juices inside.
Slice and Serve
- Slice chicken against the grain. Serve warm in bowls, wraps, or plates.
Notes
- Use chicken thighs for extra juiciness.
- Marinate overnight for deeper flavor.
- Add chili flakes for gentle heat.
- Use grill pan if outdoor grill is unavailable.
- Serve whole or sliced, based on meal style.