Harissa Honey Chicken (CAVA Copycat)

The Secret To CAVA’s Cult-Favorite Harissa Honey Chicken

Harissa – a bold and smoky North African chili paste – is already a great marinade on its own. But to me, what turns it into the dish everyone’s obsessed with at CAVA is the honey.

It not only tones down the spiciness, but it also rounds it out, and that is exactly why this recipe works. 

Made with only 6 ingredients, this harissa chicken became my go-to recipe for just about any Mediterranean bowl I make. Pile it over vermicelli rice pilaf with a side of Greek salad and a dollop of Tzatziki, or build your own CAVA Bowl with it at home.

Ingredients Notes

This harissa honey chicken recipe calls for a handful of simple ingredients. You can find the full list with exact measurements in the recipe card. Below are my notes on ingredients that need a bit of guidance:

Chicken:

I use boneless, skinless chicken thighs for their juiciness from the extra fat, which keeps the meat tender and moist even when roasted at high heat. 

You can use skinless, boneless chicken breasts as well, but the result will not be as juicy and tender. If you go that route, I recommend lightly pounding the chicken breasts before marinating to help them bake evenly. 

Harissa: 

You have a few options for harissa. You can buy a jar at the grocery store. 

Different brands have varying spice levels, from moderately spicy to intensely hot, so I always taste the harissa before making the marinade, especially if I am serving this dish to kids.

My favorite store-bought brand of harissa is Mina Harissa (also available at Whole Foods), which is mild. New York Shuk Harissa is also a little more potent, and Trader Joe’s Tunisian Harissa is the least expensive, but it is my least favorite.

Alternatively, you can make your own harissa sauce at home, which allows you to control the heat level and ingredients. 

If you are short on time, you can use store-bought or homemade harissa powder and make harissa paste from powder. 

I make mine over the weekend and use it throughout the week. It is truly superior to anything you’d buy at the store.

Honey: In case you are wondering, adding honey to the marinade will not make the dish taste sweet overall.

I found that ¼ cup honey was a good amount for 2 pounds of chicken, but feel free to add more or less depending on how spicy you want the chicken.

How to Make Harissa Honey Chicken

This honey harissa chicken recipe is easy to make with a few basic marinating and roasting steps. Here are the step-by-step instructions:

Step 1 – Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.

Step 2 – Make the harissa honey chicken marinade: In a large bowl, combine harissa, garlic, lemon juice, and honey.

Step 3 – Marinate the chicken: Add the seasoned chicken thighs to the harissa marinade. Toss to coat them fully. Cover and refrigerate for at least 30 minutes, or a couple of hours.

Step 4 – Preheat the oven: Place an oven rack in the center. Preheat the oven to 400°F (204°C). Line a large sheet pan with parchment paper.

Step 5 – Arrange chicken thighs: Place the chicken on the baking sheet, spaced evenly apart. Brush any leftover sauce over the chicken thighs.

Step 6 – Bake: Bake for 13 to 15 minutes, or until the internal temperature of the thickest chicken thigh reaches 165°F (74°C) when inserted with a meat thermometer.

Step 7 – Rest, then serve: Tent the chicken with aluminum foil and let it rest for 10 minutes. Serve the chicken thighs whole, or transfer them to a cutting board and cut (or shred) as desired. 

Drizzle the remaining honey harissa juices left on the sheet tray over the chicken before serving.

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Harissa Honey Chicken (CAVA Copycat) Recipe

5 from 2 votes

By: Aysegul Sanford

Yields4 servings

Prep Time15 minutes mins

Cook Time15 minutes mins

Marinating Time30 minutes mins

Total Time1 hour hr

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My CAVA Copycat Harissa Honey Chicken recipe is smoky, sweet, and just spicy enough for an easy weeknight dinner.

Ingredients 

1x2x3x

• ▢ 2 pounds boneless skinless chicken thighs, or chicken breasts
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon fresh ground black pepper
• ▢ ½ cup harissa, homemade or storebought
• ▢ 1 tablespoon extra virgin olive oil, *please see note
• ▢ 5 cloves garlic, finely minced or grated
• ▢ 2 tablespoons lemon juice
• ▢ ¼ cup honey

Instructions 

• Pat the chicken thighs dry with paper towels and season them with salt and pepper on both sides. Set aside.
• In a large bowl, whisk together the harissa sauce, garlic, lemon juice, and honey until fully combined.
• Add the chicken thighs and toss to coat them fully with the sauce. Cover and refrigerate for at least 30 minutes.
• Place an oven rack in the center of the oven. Preheat the oven to 400°F (204°C). Line the sheet pan with parchment paper.
• Arrange the chicken thighs on the baking sheet. Brush any leftover sauce on top of the chicken thighs.
• Bake for 13-15 minutes, or until the internal temperature of the chicken thigh, when a probe is inserted into the thickest part, reaches 165 degrees F.
• Cover with foil and let it rest for 10 minutes. Drizzle the remaining liquid on the baking sheet over the chicken before serving.

Notes

Yields: Depending on the size of your chicken, this recipe makes 5-6 harissa chicken thighs, ideal for serving 4-6 people. I listed the serving as 4, but the portions would be large. The values below are per serving (of 4 servings)

Olive oil: If you are making your own harissa, you will not need to add olive oil, but if you are buying it from the store, I recommend adding 1 tablespoon of extra virgin olive oil into the harissa chicken marinade. The storebought harissa tends to be thicker (with a paste-like texture) and could benefit from a small amount of oil.

Storage: Cool the chicken to room temperature. Then, store the leftover chicken in an airtight container in the fridge for up to 5 days.

Freeze: Depending on your preference, you can freeze harissa honey chicken cooked or uncooked.

• Freezing cooked chicken: Allow the cooked chicken to come to room temperature. Transfer to a freezer-safe container and freeze for up to 3 months.
• Freezing raw chicken: To get ahead for meal prep, place the raw chicken thighs in the harissa marinade in a freezer-safe plastic storage bag, portioning as desired. Push out as much air as possible, seal, label, date, and freeze for up to 3 months.

Thaw: Whether cooked or uncooked, thaw the frozen chicken overnight in the refrigerator.

Reheat: If reheating cooked chicken, reheat in a low oven (300°F/149°C) until warm, about 10 minutes. If cooking the raw chicken, remove it from the fridge 30 minutes beforehand, then bake as instructed in the recipe.

Nutrition

Calories: 404kcal | Carbohydrates: 26g | Protein: 45g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1242mg | Potassium: 716mg | Fiber: 1g | Sugar: 22g | Vitamin A: 287IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Mediterranean

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