Bold Mediterranean flavors meet simple prep in this CAVA-style grilled chicken recipe. It’s juicy, lemony, perfectly spiced, and ready to turn any bowl, wrap, or salad into a crave-worthy meal.
If you’ve ever ordered a CAVA bowl and thought, “I could eat this chicken every day,” you’re not alone. The signature grilled chicken at CAVA is savory, citrusy, and packed with Mediterranean spice, making it the star of every bowl it touches.
And the good news? You can recreate that same juicy, flavorful chicken right at home with just a few pantry staples and one marinade magic trick.
This recipe captures the bright, herbaceous essence of CAVA’s grilled chicken—a touch smoky from the grill, tender thanks to yogurt in the marinade, and full of garlic, lemon, oregano, and paprika.
Whether you’re building a grain bowl, stuffing a pita, or meal-prepping lunch for the week, this chicken adds unbeatable flavor.
Why You’ll Love This Recipe
CAVA’s grilled chicken is famous for its bold, zesty flavor, and this homemade version nails it. The yogurt-based marinade works wonders—tenderizing the meat while infusing every bite with garlic, citrus, and herbs.
You’ll also love how versatile and family-friendly it is. Serve it warm over rice and roasted vegetables, or cold in a lunchbox wrap.
It’s naturally gluten-free, high in protein, and easy to batch cook. Bonus: it’s just as good the next day, making it ideal for meal prep.
What You’ll Need
For the Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ cup plain Greek yogurt
- ¼ cup olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves, minced
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
Pro Tips
- Use chicken thighs for juicier, more flavorful results—CAVA uses thighs too.
- Marinate for at least 2 hours (or overnight) for the deepest flavor.
- Grill on high heat to get that signature charred edge and caramelized crust.
- Let it rest before slicing—5 minutes keeps the juices locked in.
- Double the recipe and freeze half for future bowls or wraps.
Tools You’ll Need
- Large mixing bowl
- Whisk and citrus zester
- Grill pan, outdoor grill, or cast-iron skillet
- Tongs
- Cutting board and sharp knife
- Meat thermometer (optional but helpful)
Substitutions and Variations
- Chicken breasts work too—just pound to even thickness before marinating.
- No yogurt? Use sour cream or buttermilk.
- Add fresh herbs like parsley or mint for extra brightness.
- Make it dairy-free: use a plant-based yogurt or skip entirely—olive oil and lemon still tenderize well.
- For kids: reduce or omit cayenne for a milder flavor.
Make Ahead Tips
- Marinate the chicken up to 24 hours in advance—store in the fridge until ready to grill.
- Cooked chicken keeps well in the fridge for up to 4 days.
- Freeze extra grilled chicken slices in airtight bags for up to 2 months.
How to Make CAVA Grilled Chicken
Step 1: Make the Marinade
In a large bowl, whisk together Greek yogurt, olive oil, lemon juice and zest, garlic, salt, paprika, cumin, oregano, pepper, and cayenne (if using).
Step 2: Marinate the Chicken
Add chicken thighs to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat Grill or Skillet
Heat a grill pan, outdoor grill, or cast-iron skillet over medium-high heat. Lightly oil the surface.
Step 4: Grill the Chicken
Remove chicken from marinade and grill 4–5 minutes per side until nicely charred and internal temperature reaches 165°F. Avoid crowding the pan.
Step 5: Rest and Slice
Transfer chicken to a cutting board. Let rest for 5 minutes, then slice thinly against the grain.
Leftovers and Storage
- Store in airtight containers for up to 4 days in the fridge.
- Reheat gently in a skillet or microwave with a splash of lemon juice.
- Freeze in meal-prep portions for future bowls, wraps, or salads.
Recipe FAQs
1. Can I cook this in the oven instead of grilling?
Yes! Bake at 425°F on a sheet pan for 20–25 minutes or until internal temp hits 165°F, then broil for a few minutes to char.
2. Is this recipe spicy?
Only mildly, from the optional cayenne. Omit for a completely mild version.
3. What goes well with this chicken?
Serve with rice, hummus, tzatziki, cucumber-tomato salad, pickled onions, or warm pita.
4. Can I reuse the marinade?
No—since it touches raw poultry. But you can reserve some before adding the chicken to use as a drizzle or dressing.
Zesty, Juicy, and Bowl-Ready
This CAVA-inspired grilled chicken is the definition of flavor-packed simplicity. It’s ideal for building colorful bowls, wrapping in pita, or topping a salad with vibrant, Mediterranean vibes.
Give it a go this week and let me know—did you pair it with classic toppings or create your own CAVA-style masterpiece? I’d love to hear how you made it your own!
