Cava Chicken Recipe 7 Steps: Restaurant-Quality Results

I’ve perfected a Cava-style chicken recipe that delivers restaurant-quality results at home. This dish features marinated chicken cooked to perfection with a blend of aromatic spices and herbs.

Follow these 7 simple steps to create a delicious and flavorful meal that’s sure to impress. With 30 minutes of cooking time, you’ll have a mouth-watering dish ready to serve.

Ingredients for Cava Chicken Recipe 7 Steps to an Amazing

Restaurant-quality Cava chicken starts with these simple, high-quality ingredients and a bit of prep.

The chicken matters here. Organic or free-range makes a difference in flavor. Most grocery stores have decent options, but Whole Foods has the best selection if you’re feeling fancy. I always grab mine from Costco when I’m doing a big batch.

No Greek yogurt? Plain coconut yogurt is a great swap. For the spices, Penzeys has the best quality—freshly opened packs more punch. If you don’t have smoked paprika, regular paprika works too. The garlic can be adjusted to taste, but don’t skip it.

This marinade keeps for up to 3 days in the fridge. Cooked chicken lasts 4 days refrigerated. Freeze cooked chicken for up to 3 months. I portion mine into containers so lunches are sorted for the week.

Step-by-Step Instructions for Cava Chicken

Here’s the method that delivers restaurant-quality Cava chicken every time, with perfect balance of flavors.

Step 1: Prepare the Marinade

In a large bowl, whisk together the 1 cup Plain Greek Yogurt, 2 tbsp Lemon Juice, 4 cloves minced Garlic Cloves, 1 tsp Paprika, 1 tsp Cumin, 0.5 tsp Coriander, 0.25 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper until smooth. I like to use a fork to ensure there are no lumps in the yogurt.

The marinade should have a thick but pourable consistency. If it’s too thick, you can thin it with a little more lemon juice. This marinade is what gives the chicken its signature Cava flavor, so don’t skip any of these ingredients.

Step 2: Marinate the Chicken

Add the 1.5 lb Chicken Breast strips to the marinade and mix until they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results. The longer it marinates, the more tender and flavorful the chicken will be.

When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes. This helps the chicken cook more evenly.

Step 3: Grill or Cook the Chicken

Preheat your grill or grill pan to medium-high heat. If using a grill pan, add a couple of tablespoons of Olive Oil to the pan and let it heat up until it shimmers. Remove the chicken from the marinade, letting any excess drip off.

Cook the chicken for 6-8 minutes per side until it reaches an internal temperature of 165°F. You’ll know it’s done when it’s firm to the touch and the juices run clear. Transfer the cooked chicken to a plate and let it rest for a few minutes.

Step 4: Finish with Fresh Parsley and Serve

Once the chicken has rested, slice it into strips. Garnish with 0.25 cup chopped Fresh Parsley and serve immediately. You can serve this chicken in a bowl with your favorite toppings, just like at Cava.

The fresh parsley adds a bright, fresh flavor that complements the rich spices in the chicken. Don’t skip this step – it makes a big difference in the final dish.

Storing and Reheating This Recipe

Refrigerator Storage Tips

Store leftover Cava chicken in airtight containers within 2 hours of cooking. I use glass containers with tight-fitting lids to prevent moisture from escaping. The chicken will keep for up to 4 days in the refrigerator. ❄️

Freezer Storage Methods

For longer storage, freeze the chicken in portion-sized containers or freezer bags. Remove as much air as possible before sealing to prevent freezer burn. Frozen chicken maintains quality for up to 3 months. Label containers with the date so you know what you have.

Reheating Techniques

The best way to reheat Cava chicken is in a skillet over medium-low heat with a splash of chicken broth or water. This method helps maintain moisture. Heat for 5-7 minutes, stirring occasionally, until the chicken reaches 165°F. 🔥

Microwave Reheating

For quick reheating, use the microwave. Place chicken in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Check temperature and continue in 30-second intervals until hot. Be careful not to overheat.

Maintaining Quality

To keep reheated chicken tender, avoid overheating. Add a bit of liquid when reheating to maintain moisture. If the chicken seems dry, slice it thinly against the grain before serving. This helps retain tenderness.

Food Safety

Always check the internal temperature of reheated chicken to ensure it reaches 165°F. Discard any leftovers that have been at room temperature for more than 2 hours. Proper storage and reheating ensure safe and delicious meals.

Frequently Asked Questions