✔ Updated · new copycat recipe with step photos
This copycat Cava grilled chicken is juicy lemon garlic chicken thighs with charred edges, the protein I slice into bowls and pitas all week. A simple pantry marinade does the work.
How Do You Make Cava Grilled Chicken at Home? (Quick Answer)
Marinate boneless chicken thighs in olive oil, lemon juice and zest, grated garlic, oregano, paprika, cumin, salt and pepper for at least 30 minutes. Grill over medium-high heat for 5 to 6 minutes per side until charred and 165°F inside. Rest for 5 minutes, slice across the grain and serve with rice, greens, dips and a creamy garlic dressing.
At a glance
The one tip that matters: Use thighs, not breasts. They stay juicy on a hot grill and reheat well for meal prep, which is the whole point of a bowl protein.
Why You'll Love This Chicken
- Juicy every time thighs forgive a minute too long on the grill.
- Pantry marinade olive oil, lemon, garlic and a few dried spices you already have.
- Charred, smoky edges the bits everyone steals from the cutting board.
- Meal prep friendly slice once, build bowls for 4 days.
- Grill, skillet or oven it works however you cook.
What Is Cava Grilled Chicken?
Grilled chicken is one of the main proteins you can choose for any bowl or pita on Cava's menu, and it's the base of their classic chicken and rice bowl. It's simply seasoned, charred and juicy, so it works with every dip and dressing.
Cava doesn't share its marinade, so the amounts here are mine. My test for any copycat: does it taste like the original, and can a home cook make it reliably? A pantry marinade and boneless thighs get you there.
Ingredient Notes
Exact amounts are in the recipe card below.
- Boneless skinless thighs: juicier and more forgiving than breasts.
- Lemon: both juice and zest. The zest carries the lemon flavor through the heat.
- Garlic: grated to a paste so it coats every piece.
- Oregano, paprika and cumin: the warm Mediterranean backbone. Smoked paprika adds a little extra grill flavor.
- Olive oil: carries the spices and keeps the chicken from sticking.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Grate the garlic. A microplane turns it into a paste that clings to the chicken instead of burning on the grill in little chunks.
- Thirty minutes is enough. The marinade is mostly oil, so it flavors fast. Overnight is fine, but past 12 hours the lemon can make the surface mushy.
- Don't move it. Lay the thighs down and leave them alone for 5 minutes. That's how you get proper char marks.
- Trust a thermometer. Chicken is safe at 165°F. Thighs are still juicy at 175°F, so you have wiggle room.
- Rest before slicing. Five minutes on the board keeps the juice in the chicken instead of all over the counter.
- No grill? Sear in a hot cast-iron skillet for 5 to 6 minutes per side, or roast on a sheet pan at 425°F for 18 to 22 minutes, then broil for 2 minutes for char.
- My Sunday routine. I grill a double batch with my dips and dressings, and weeknight bowls take 10 minutes. It's the most useful hour of my week.
Copycat Cava Grilled Chicken
4
servings10
minutes12
minutes290
kcal1
hourJuicy boneless chicken thighs inspired by Cava’s grilled chicken: marinated in olive oil, lemon, garlic, oregano, paprika and cumin, grilled hot until charred at the edges and 165°F inside, then rested and sliced for bowls, salads and pitas.
Ingredients
- For the Chicken
1 1/2 pounds boneless skinless chicken thighs
- For the Marinade
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
4 garlic cloves, grated
1 1/2 teaspoons dried oregano
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 pinch crushed red pepper flakes
- To Finish
2 tablespoons chopped fresh parsley
4 lemon wedges
Directions
- Whisk the olive oil, lemon juice, zest, garlic, oregano, paprika, cumin, salt, pepper and chili flakes in a large bowl or zip-top bag.
- Trim any large pieces of fat from the thighs. Add the chicken to the marinade, turn to coat, and refrigerate for at least 30 minutes and up to 12 hours.
- Heat a grill or grill pan to medium-high, about 450°F. Clean and oil the grates. Shake off excess marinade and lay the thighs flat.
- Grill for 5 to 6 minutes per side, without moving them, until well charred and an instant-read thermometer reads 165°F in the thickest part.
- Move the chicken to a board and rest for 5 minutes so the juices settle.
- Slice across the grain into strips or bite-size pieces, sprinkle with parsley and a squeeze of lemon, and pile into bowls or pitas.
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Grill, Skillet or Oven
All three work. Always cook to 165°F.
| Method | Heat | Time | Result |
|---|---|---|---|
| Outdoor grill | Medium-high, about 450°F | 5 to 6 min per side | Best char and smoke |
| Grill pan or cast iron | Medium-high | 5 to 6 min per side | Great crust, indoors |
| Oven plus broiler | 425°F, then broil | 18 to 22 min plus 2 min | Hands-off, big batches |
How to Build a Cava-Style Chicken Bowl
- Base: saffron rice, greens or half and half.
- Dips: hummus and a big spoonful of my spicy crazy feta.
- Sauce: a drizzle of creamy Cava garlic dressing and a little green skhug sauce if you like heat.
- Toppings: tomato and cucumber, pickled onions, olives and pita crisps.
- Meatless night: swap the chicken for my crispy copycat Cava falafel.
Storing and Reheating
Store sliced chicken in an airtight container in the fridge for up to 4 days. Reheat to 165°F in a skillet with a splash of water, or enjoy it cold in salads.
To freeze, lay the slices flat in a freezer bag for up to 3 months and thaw overnight in the fridge.
More Copycat Chicken
Build the rest of your bowl from my Cava copycat recipes. If you love a good grilled bowl chicken, my Chipotle chicken copycat is the smoky adobo cousin of this one, and there are lots more in our copycat recipes roundup.
Frequently Asked Questions
What chicken does Cava use?
Cava lists grilled chicken as one of its main proteins. Copycat cooks usually use boneless chicken thighs because they stay juicy and tender like the restaurant's, and that's what this recipe uses.
What is in the Cava chicken marinade?
Cava doesn't publish its marinade. This copycat uses olive oil, lemon juice and zest, garlic, oregano, paprika, cumin, salt and pepper, a classic Mediterranean blend that tastes very close to the chicken in Cava bowls.
How long should I marinate the chicken?
At least 30 minutes and up to 12 hours in the fridge. Longer than that and the lemon juice can make the surface soft.
Can I use chicken breasts instead?
Yes. Pound them to an even 3/4 inch thickness so they cook evenly, grill for 4 to 5 minutes per side, and pull them at 165°F. They'll be leaner and dry out faster, so don't overcook them.
How do I cook Cava chicken without a grill?
Use a grill pan or cast-iron skillet over medium-high heat for 5 to 6 minutes per side, or roast at 425°F for 18 to 22 minutes. Always check for 165°F in the thickest part.
How long does grilled chicken last in the fridge?
Up to 4 days in an airtight container. Reheat to 165°F in a skillet with a splash of water or in the microwave, or eat it cold in salads and bowls.
Can I freeze the cooked chicken?
Yes. Freeze sliced chicken in a flat freezer bag for up to 3 months. Thaw it overnight in the fridge and reheat to 165°F.
