Grilled Harissa Chicken (Cava Copycat Recipe)

Add chicken thighs to a bowl or a ziptop bag. Add harissa paste, olive oil, lemon juice, honey, garlic, smoked paprika, cumin, salt, and pepper. Mix until well-coated.

Seal the bag or cover the bowl, place in the fridge, and allow to marinate for 30 minutes or up to 24 hours.

Preheat the grill to medium-high heat, then clean and oil the grill grates. Remove the chicken from the marinade, place it on the grill and cook for 3 minutes. Flip and cook for 3 more minutes, or until the internal temperature of the chicken reaches 165°F/74°C with an instant-read thermometer.

Remove from the grill onto a clean dish, allow to cool for 5 minutes, then slice and serve with your favorite toppings.

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