Harissa Honey Chicken (Cava Copycat)
Join me in making Cava’s fan favorite Harissa Honey Chicken. You can use this marinade on any cut of chicken, but it’s especially juicy & tender when used on thighs. This copycat recipe is inspired by Cava’s Tiktok account, where they shared a version of their recipe for the public.
You guys know I love a good chicken thigh recipe, and especially when there are North African flavors involved.
Cava’s Harissa Honey Chicken has introduced many Americans to the magic that is harissa, a hot sauce I grew up enjoying in plenty of my favorite Moroccan recipes.
Their staple chicken recipe combines this red pepper sauce with a signature spice blend (we’re using ras el hanout), lemon juice, olive oil, and honey. It’s a sweet and spicy duo that hits the spot every time.
This harissa honey chicken is already known by fans around the nation as an awesome addition to salads, grain bowls, pitas and more. After making several big batches at home, I’m having a hard time finding places not to use it. Let’s just say, we’re usually fighting over any leftovers.
- Toss it in your favorite salad – yes.
- Serve it over a bowl of rice, quinoa, or couscous with some veggies – yes.
- Throw it in a wrap with crunchy lettuce, cucumbers, and some form of yogurt sauce – absolutely.
- Swirl it through your favorite hummus – hell yes. We love pairing it with a smear of this creamy white bean hummus.
I find combining this chicken with some kind of Mediterranean style dip or sauce (like the white bean hummus, labneh, or whipped feta) really takes it to the next level. Dice it up, drizzle with some sauce, and enjoy it wherever you like!
Grocery List
- ras el hanout – if you can’t find this spice blend, use a combination of equal parts cumin, paprika, ginger, and black pepper
- cayenne – you can skip this if you can’t handle much spice
- harissa – I like the Mina brand, but you can also find this at Trader Joe’s
- lemon juice
- olive oil
- honey
- chicken thighs – I tested this recipe with both skin on and skinless, bone in and boneless, and I recommend using skinless, boneless thighs when possible – it makes chopping them up and infusing with flavor much easier
Find the full ingredient list with exact quantities in the recipe card below.
How to Make Harissa Honey Chicken, Step by Step
A quick honey note: Cava’s recipe uses honey as a finish on the chicken after it’s cooked & diced, but in this version the honey is mixed into the marinade.
The Key Ingredient: Honey!
Honey is the key ingredient in this recipe that tames the spice of the harissa and adds a subtle sweetness to the chicken.
In Cava’s recipe, they mention adding a drizzle of honey to the chicken after it’s done cooking.
In this version of the recipe, I added a bit of honey to the marinade before cooking, and then also give the option of finishing the chicken with an additional drizzle before serving.
I like including honey in the marinade as it builds on the flavor while roasting in the oven, but both methods provide a really delicious and juicy end result!
Perfect Pairings
As mentioned above, the sweet and slightly spicy flavor profile this chicken provides goes great with just about anything.
Here are some of my favorite recipe to serve alongside:
At Cava, you have the option to enjoy it in a variety of grain and salad bowls, or inside of pita wraps. Those are super fun to recreate at home, using any combination of your favorite sauces/dips, pickled bites, salads, and grain recipes.
More Harissa Recipes
Enjoy!
Harissa Honey Chicken (Cava Copycat)
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Entree, Main Dish
- Method: Roasted
- Cuisine: American, North African, Mediterannean, African
- Diet: Gluten Free
Description
Join me in making Cava’s fan favorite Harissa Honey Chicken. You can use this marinade on any cut of chicken, but it’s especially juicy & tender when used on thighs. This copycat recipe is inspired by Cava’s Tiktok account, where they shared a version of their recipe for the public.
Ingredients
- 1 tbsp ras el hanout*
- 1/2 tsp cayenne
- 1/4 cup harissa
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp honey*
- 2 lbs chicken thighs
Instructions
- Preheat oven & prep the marinade. Preheat the oven to 375°F. Combine spices, harissa, lemon juice, olive oil, and honey in a large bowl. Whisk to combine.
- Coat the chicken. Toss the chicken into the bowl and rub to combine evenly with the marinade.
- Roast. Arrange the chicken on a baking sheet (skin side up if using skin on thighs) and roast for 40 minutes, or until it reaches an internal temperature of 165°F.
- Dice & enjoy. Give the chicken 5-10 minutes to rest before dicing (if desired) and drizzling with additional honey* (optional).
Notes
*In Cava’s recipe video they mention adding the honey after the chicken has already cooked, but in this version we are adding honey directly to the marinade, as well as adding a light drizzle at the end. Feel free to try either method!
*If you can’t find or don’t have all the spices to make your own Ras El Hanout, I recommend using a combination of equal parts cumin, paprika, ginger, and black pepper
This chicken makes a perfect topping for salads, grain bowls, or in pitas. We especially love pairing it with this white bean hummus.
