Cava Grilled Chicken Recipe

I love chicken more than anything, and the cava grilled chicken recipe is my top pick.

Cava is a great place that serves food from the Mediterranean area. They use fresh ingredients and bold spices. Their chicken bowls are super popular. People line up to get them.

The grilled chicken at Cava has a special taste. It is soft, full of flavor, and just perfect. But eating out costs a lot of money. That’s why I learned to make this copycat cava grilled chicken at home.

The taste is just like what you get at the restaurant. The copycat grilled chicken has lemon, garlic, and herbs. Every bite is tender and juicy.

Now I can eat my favorite chicken anytime I want. I am so happy to share this recipe with you today.

Which Part of Chicken Is Best to Grill?

Picking the right cut makes all the difference. You want meat that stays moist on the grill and doesn’t dry out. Chicken breasts are lean and cook fast, but they can get tough.

Chicken thighs are the better choice for grilling. They have more fat running through the meat. That fat keeps everything juicy even when the heat gets high.

For a Cava-style recipe, thighs win every time. They hold up to marinades better. The meat soaks in all those bright Mediterranean flavors.

When you grill them, the outside gets crispy while the inside stays tender. Breasts work too, but you need to watch them closely. They dry out in minutes.

Size matters when you grill. Look for pieces that are about the same thickness. That way, everything cooks at the same speed. No one wants half-raw, half-burnt chicken.

Trim off any extra fat or skin before you start. Remove any stringy bits too. Clean pieces cook evenly and look better on the plate.

Why You’ll Love This Copycat Recipe

There’s a reason I keep making this Cava grilled chicken recipe again and again. It’s easy, quick, and full of flavor. The lemon and olive oil blend give it a bright taste, while the garlic and herbs bring warmth. You get the perfect mix of juicy inside and slightly crispy edges from the grill.

This copycat version saves money, too. You can make several servings for the price of one bowl at Cava.

Plus, you control everything – how tangy, how spicy, how smoky. It’s simple enough for anyone to make and tastes like it came from your favorite Mediterranean spot.

Cava Grilled Chicken Ingredients

• Boneless Skinless Chicken Thighs – About 2 pounds of thighs work great. They stay moist and tender on the grill. Chicken breasts can be used instead, but they tend to get dry. Thighs are better and easier to cook.
• Fresh Lemon Juice – Juice from 2 large lemons (about 1/4 cup) gives the best flavor. Freshly squeezed juice has a brighter taste than bottled, but bottled juice can work in a pinch. The lemon adds a fresh, tangy note to the chicken.
• Extra Virgin Olive Oil – Use 1/4 cup of high-quality olive oil. It helps the marinade cling to the chicken and prevents sticking on the grill. Other cooking oils can substitute, though olive oil provides the richest flavor.
• Dried Basil – 1 teaspoon of dried basil adds a sweet, slightly minty note. Fresh basil can be used instead; 1 tablespoon of chopped fresh basil replaces the dried version.
• Dried Oregano – 1 teaspoon of oregano brings an earthy, warm flavor that’s common in Mediterranean cooking. Fresh oregano can substitute as well; use 1 tablespoon of fresh leaves.
• Salt – Add 1/2 teaspoon of table salt to enhance the other flavors and help the chicken stay juicy. Sea salt or kosher salt also work well.
• Black Pepper – 1/2 teaspoon of ground black pepper adds gentle heat. Freshly cracked pepper gives the best flavor, but pre-ground works fine.
• Garlic Cloves – 3 to 4 cloves of fresh garlic, crushed or finely chopped, add robust flavor. Garlic powder can replace fresh garlic; use 1 teaspoon of powder instead.

Kitchen Equipment You’ll Need

1. Mixing bowl – For making the marinade.
2. Whisk – To blend the oil, lemon juice, and herbs.
3. Measuring spoons and cups – For accurate seasoning.
4. Zip-top bag or shallow dish – For marinating the chicken.
5. Grill or grill pan – To cook the chicken to perfection.
6. Tongs – For easy flipping.
7. Meat thermometer – Helps ensure the chicken reaches 165°F safely.
8. Cutting board and knife – For trimming and slicing the cooked chicken.

How to Make Cava Grilled Chicken

Step 1 | Make the Marinade

Get your medium-sized bowl. Add 1/4 cup of olive oil and the juice from your two lemons.

Then, add the dried basil, dried oregano, salt, and black pepper. Crush your garlic cloves and add them to the bowl. Take your whisk or fork and mix everything together until it’s well combined.

Step 2 | Prepare the Chicken

Place your chicken breasts in a large plastic bag. You can also use a shallow dish, but the bag helps coat the chicken evenly and makes for easier cleanup.

Step 3 | Marinate the Chicken

Pour the marinade over the chicken in the bag. Seal the bag tightly, then gently squish it around so the marinade covers every piece of chicken. Put the bag in the refrigerator and let it marinate for at least 30 minutes or up to 8 hours for more flavor.

Step 4 | Heat the Grill

Take the chicken out of the refrigerator. Preheat your outdoor grill to medium-high heat, about 400°F. If you’re using a grill pan on your stove, heat it over medium-high heat.

Step 5 | Grill the Chicken

Place the chicken breasts directly on the hot grill and close the lid. Let them cook for about 5 to 6 minutes, then use tongs to flip each piece. Close the lid again and cook for another 5 to 6 minutes.

Step 6 | Check the Temperature

Use a meat thermometer to check if the chicken is done. Insert it into the thickest part of the chicken – it should read 165°F. If not, cook for another minute or two and check again.

Step 7 | Let the Chicken Rest and Serve

Once the chicken is fully cooked, remove it from the grill and place it on a clean plate or cutting board. Let it rest for 5 minutes before cutting. This allows the juices to settle, keeping the chicken moist and tender. Enjoy your homemade cava grilled chicken.

Tips for Restaurant-Quality Grilled Chicken Every Time

• Bring the Chicken to Room Temperature: Before grilling, let the marinated chicken sit on the counter for about 15–20 minutes. This helps it cook evenly and prevents the outside from burning before the inside is done.
• Pound Thick Spots Evenly: If your chicken breasts are uneven in thickness, lightly pound the thicker ends until they match the thinner areas. This ensures even cooking without overcooking the thinner side.
• Clean and Oil the Grill Grates: Before placing the chicken, make sure your grill grates are clean and lightly brushed with oil. This prevents sticking and helps achieve those perfect grill marks.
• Keep the Grill Lid Closed: Avoid lifting the lid too often. Opening it frequently lets heat escape and can cause uneven cooking. Only open when flipping or checking the temperature.
• Don’t Press or Poke the Chicken: Use tongs instead of a fork when flipping. Pressing or poking the chicken squeezes out flavorful juices and can dry out the meat.

What to Serve with Grilled Chicken

This Cava grilled chicken recipe goes great with many sides.

For a Cava-style meal, serve it in a bowl with cooked brown rice or quinoa, a scoop of hummus, and fresh toppings like cucumber, tomato, and tzatziki sauce.

It’s also great with roasted vegetables, pita bread, or a simple Greek salad.

Even something as easy as grilled corn or baked potatoes works perfectly. You can mix and match to create your own bowl just like at Cava.

Make-Ahead Tips

This recipe is perfect for meal prep. You can marinate the chicken ahead of time and store it in the fridge.

Put the raw chicken and marinade in a zip-top bag. Seal it tight and store it in the fridge. The chicken can marinate for up to 8 hours. This soaks in maximum flavor and saves time on busy days.

You can also prep the marinade by itself. Mix all the ingredients in a jar or container. Store it in the fridge for up to 2 days. When you’re ready, just pour it over the chicken and let it sit.

Storage, Reheating, and Freezing Guide

How to Store: Place leftover grilled chicken in an airtight container once it cools completely. Store in the refrigerator for 3–4 days. Keep the container tightly sealed to prevent it from drying out.

How to Reheat: Reheat gently to keep it juicy. The best way is in a covered pan over low heat or in the microwave with a damp paper towel on top. Heat until warm but not steaming hot, about 1–2 minutes.

How to Freeze: Freeze cooked chicken in freezer bags for up to 3 months. Slice it before freezing for easy portioning. Thaw overnight in the fridge before reheating.

Spoiled chicken may smell sour, feel sticky, or show a dull gray color. When in doubt, throw it out. Fresh chicken should smell clean and have a firm texture.

Cava Grilled Chicken Recipe FAQs

1. Can I cook this chicken in the oven instead of grilling?

Absolutely. Preheat your oven to 400 degrees Fahrenheit. Place the marinated chicken on a baking sheet lined with parchment paper or foil. Bake for about 20 to 25 minutes, flipping halfway through.

Check the internal temperature with a meat thermometer. It should read 165 degrees Fahrenheit when done.

2. What is the best way to tell when the chicken is done?

The best and safest way is to use a meat thermometer. You insert it into the thickest part of the chicken breast or thigh. When the temperature reads 165 degrees Fahrenheit, the chicken is fully cooked and safe to eat.

If you do not have a thermometer, you can cut into the thickest piece. The juices should run clear, not pink.

3. What can I do if the chicken dries out?

If chicken becomes dry, slice it and toss with a little extra olive oil or reserved marinade (never the marinade used raw). Cover while reheating. Also, checking internal temperature during cooking helps prevent overcooking.

4. How long does grilled chicken stay juicy?

Grilled chicken stays juicy for a few hours if you let it rest after cooking. Resting for 5–10 minutes helps the juices redistribute throughout the meat. If stored in the fridge, it can dry out slightly, but reheating gently with a splash of olive oil or lemon juice keeps it moist and flavorful.

5. How can I prevent chicken from sticking to the grill?

To prevent sticking, clean the grill first and lightly brush it with oil before preheating. Pat the chicken dry before placing it on the grates. Avoid flipping too soon; let it cook for a few minutes on one side so it naturally releases from the grill.

Continue to Content

Cava Grilled Chicken Recipe

Yield: 1 piece (about 4 oz cooked chicken)

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Make Cava Grilled Chicken Recipe in only 1 hr 15 mins! Bright lemon, garlic, and herbs make this juicy chicken full of Mediterranean flavor.

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Ingredients

• 2 pounds boneless skinless chicken thighs (about 6–8 pieces)
• ¼ cup fresh lemon juice (juice of 2 large lemons)
• ¼ cup extra virgin olive oil
• 1 teaspoon dried basil (or 1 tablespoon fresh chopped basil)
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)
• ½ teaspoon salt (sea salt or kosher salt works well)
• ½ teaspoon black pepper (freshly cracked preferred)
• 3–4 garlic cloves, crushed or finely minced

Instructions

1. Get your medium-sized bowl. Add 1/4 cup of olive oil and the juice from your two lemons. Then, add the dried basil, dried oregano, salt, and black pepper. Crush your garlic cloves and add them to the bowl. Take your whisk or fork and mix everything together until it’s well combined.
2. Place your chicken breasts in a large plastic bag. You can also use a shallow dish, but the bag helps coat the chicken evenly and makes for easier cleanup.
3. Pour the marinade over the chicken in the bag. Seal the bag tightly, then gently squish it around so the marinade covers every piece of chicken. Put the bag in the refrigerator and let it marinate for at least 30 minutes or up to 8 hours for more flavor.
4. Take the chicken out of the refrigerator. Preheat your outdoor grill to medium-high heat, about 400°F. If you’re using a grill pan on your stove, heat it over medium-high heat.
5. Place the chicken breasts directly on the hot grill and close the lid. Let them cook for about 5 to 6 minutes, then use tongs to flip each piece. Close the lid again and cook for another 5 to 6 minutes.
6. Use a meat thermometer to check if the chicken is done. Insert it into the thickest part of the chicken — it should read 165°F. If not, cook for another minute or two and check again.
7. Once the chicken is fully cooked, remove it from the grill and place it on a clean plate or cutting board. Let it rest for 5 minutes before cutting. This allows the juices to settle, keeping the chicken moist and tender. Enjoy your homemade cava grilled chicken.

Nutrition Information:

Serving Size: (Per Serving)
Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 3gCholesterol: 120mgSodium: 420mgCarbohydrates: 2g

This Cava grilled chicken recipe brings out the best of Mediterranean flavor – bright, lemony, and full of fresh herbs. It’s juicy, simple to prepare, and tastes just like the version served at Cava.

Try it soon and see how this copycat recipe fits into your weekly meals. Experiment with sides, sauces, or wraps, and share how it turned out – this one is sure to be a favorite.