I’m a big fan of taking a proven flavor combination, like the classic Caprese (originally from Capri, Italy), which features tomatoes, basil, fresh mozzarella cheese, and balsamic, and finding new ways to bring it to the table. 

I first started making it a few years back during peak tomato season when my basil plant was overflowing and I had more cherry tomatoes than I knew what to do with. And of course, with a chicken-loving husband, I’m always looking for ways to make grilled chicken exciting. 

After testing a few marinades and toppings, I found that using my balsamic chicken marinade was the perfect base for this recipe. It adds just the right amount of tang to balance the creamy mozzarella and sweet summer tomatoes, while the grill brings out a smoky depth in every bite.

It’s the kind of easy, beautiful dinner you’ll want to make on repeat all summer long. Some people call it grilled Caprese chicken, others call it Caprese grilled chicken, but no matter the name, it’s always a hit.

Ingredients for the Perfect Grilled Caprese Chicken

While the ingredient list might look a bit long, chances are you already have most ingredients at home. This recipe is built around three main components: grilled chicken, a tangy balsamic marinade, and a fresh tomato salad.

You’ll find the exact measurements in the recipe card below, but here are a few helpful notes to guide you as you cook:

For the Chicken:

Chicken Breasts: For this recipe, boneless, skinless chicken breasts are ideal. For even cooking, pound them to about ¾-inch thick so the thinner ends don’t dry out before the center is cooked through. 

Mozzarella Cheese: Go for thinner pieces (about ⅓ inch) and use two per chicken breast. I used fresh mozzarella here, but shredded mozzarella works just as well. Use about ¼ cup per breast, keeping in mind that shredded cheese will melt nicely but won’t provide the same creamy effect as fresh mozzarella.

Seasoning: I only used salt and pepper because the seasoning of this recipe relies heavily on the balsamic marinade. However, adding a pinch of dried oregano, Mediterranean seasoning, or Italian seasoning is perfectly fine if you’d like.

For the Marinade:

Olive Oil: Choose a high-quality extra virgin olive oil. Lately, I have been using Garcia de la Cruz for its smooth, well-rounded flavor. You will also need a little extra to brush on the grill grates so the chicken releases easily.

Balsamic Vinegar: For the best flavor, choose a balsamic vinegar labeled “aged,” ideally from Modena. It has a thicker texture and is a bit sweeter. That being said, any balsamic vinegar would work to make the marinade.

Honey: Adds a touch of natural sweetness. You can swap in brown sugar or white sugar if that’s what you have.

Dijon Mustard: Dijon has a stronger, tangier bite, which is what I am going for in this recipe. If you prefer a milder flavor, yellow mustard will work as well.

Garlic: I like to use freshly minced garlic in marinades for its stronger flavor, but if you prefer something milder, garlic powder works as well.

For the Caprese Topping:

Tomatoes: I prefer cherry or grape tomatoes in this recipe, as they are sweeter. However, larger heirloom or beefsteak tomatoes can also be used; just chop them into bite-sized pieces.

Basil: Fresh basil leaves add that classic Caprese finish. Tear them gently so they release their aroma without bruising too much. Alternatively, you could use store-bought pesto or make a batch of my Basil Pesto Vinaigrette for easy drizzling.

How to Make Juicy Grilled Chicken Caprese

The beauty of this recipe is that it works whether you’re making it the day of or marinating the chicken a day ahead. Either way, it comes together easily: grill the marinated chicken, melt some fresh cheese on top, and finish with a quick tomato topping. 

Here’s how I make it, step by step:

Step 1 – Pound the Chicken: Place the chicken breasts on a cutting board and pat them dry with paper towels to help prevent the mallet from slipping (just a safety tip). Cover with plastic wrap and gently pound each piece to about ¾-inch thickness so they cook evenly from edge to center.

Step 2 – Marinade: In a large bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper until the mixture looks smooth. This is the same base as my Balsamic Chicken Marinade, which you can also use on its own for a quick and flavorful grilled chicken dinner.

If you want to get a head start, you can prepare the marinade the day before and store it in the fridge. Then, let it come to room temperature before using. 

Let the chicken marinate at room temperature for 30 minutes or an hour while you prepare the garnish, or refrigerate for up to overnight or no longer than 24 hours.

Step 3 – Make the Caprese Garnish: In a medium bowl, combine the cherry tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Toss gently so the tomatoes keep their shape; overmixing can cause them to become mushy. 

Add the torn basil right before serving as well, to keep it fresh. If you prepare the garnish too far in advance, the basil may wilt, and the tomatoes will release more liquid.

Step 4 – Grill the Chicken: Preheat your grill to medium-high heat, about 450°F (232°C). This higher heat helps sear the outside quickly, locking in the juices and creating those beautiful grill marks. 

Once the grill is ready, clean the grates thoroughly to remove any leftover bits, then brush them with oil to prevent sticking. Remove the chicken from the marinade and let the excess drip off to avoid flare-ups. 

Place the chicken on the grates and cook for 4 to 5 minutes on the first side without moving it, which helps the sear marks form and keeps the meat from tearing when flipped. Cook for another 3 to 4 minutes on the second side, or until the thickest part of the chicken reaches 160-165°F (71-74°C) on a meat thermometer. 

If you do not have a thermometer, look for clear juices running from the thickest part and a firm, springy texture when pressed.

Step 5 – Melt the Mozzarella and Rest: Top each chicken breast with two thin slices of mozzarella. Reduce the heat to medium-low, cover the grill, and cook until the cheese melts, about 3-4 minutes. During my testing, I found that two thinner slices melt more evenly than one thick slice, which can leave the center unmelted and cause the chicken to dry out.

If your grill has a warming rack, move the chicken there to hold the heat without overcooking. Otherwise, simply turn the grill off, close the lid, and let the chicken sit for 3-4 minutes. 

Transfer the chicken to a platter, cover loosely with foil, and rest for 5-10 minutes so the juices redistribute and every bite stays juicy.

Step 6 – Garnish and Serve: Top each chicken breast with the tomato-basil garnish, and feel free to drizzle some of the tomato juices on top; they’ll make the chicken even juicier. Serve right away while the chicken is still warm and the cheese is still melty.

Make-Ahead, Storage, and Freezing Tips

Make Ahead: You can marinate the chicken and keep it in the refrigerator for up to 24 hours before cooking. I do not recommend making the tomato basil topping in advance, as it will become soggy as it sits. It is best to make it right before serving.

Storage and reheating: Store leftover mozzarella grilled chicken in an airtight container in the refrigerator for up to 3 days. Keep the tomato-basil garnish separate to keep the chicken from getting soggy. 

When reheating, warm the chicken gently in a covered skillet over low heat (with a splash of water) or in a 300°F (150°C) oven until heated through. Try to skip the microwave if possible, as it can make the chicken rubbery and overcook the cheese.

Freezing: I don’t recommend freezing the recipe fully assembled, since fresh mozzarella and tomatoes don’t thaw well. 

For the best results, freeze the cooked chicken separately once it has cooled completely. Wrap each piece tightly in plastic wrap, place it in a freezer-safe bag, and freeze it for up to 2 months. When ready to serve, thaw overnight in the refrigerator. Reheat gently, then add fresh mozzarella slices during the last couple of minutes of warming. Finish with the tomato-basil topping.

What to Serve With Caprese Grilled Chicken?

This grilled mozzarella chicken is one of those mains that goes with just about everything. It’s light but still filling, and that fresh tomato-basil topping makes it easy to pair with all kinds of sides. Here are a few of my favorite pairings:

• With fresh green salads: You can’t go wrong with a crisp salad. My Spring Mix Salad adds a pop of color and has a tangy dressing, while my Butter Lettuce Salad is light, fresh, and goes perfectly with the chicken.
• Alongside roasted vegetables: When I want an easy dinner side, roasted veggies are my go-to. My Eggplant Involtini is rich and cheesy, and my Baked Breaded Eggplant has the best crunch.
• With pasta: For a more filling dinner,pair it with something creamy or buttery. My Lemon Ricotta Pasta keeps things bright, while my Garlic Butter Pasta is cozy and comforting.
• With warm bread: A side of my Garlic Bread in the Air Fryer or Olive Bread is perfect for soaking up every drop of tomato-basil juice.
• Over grains: Serve it over a bed of Vermicelli Rice or Lemon Quinoa to make it a complete, satisfying meal that also captures those flavorful juices.

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More Caprese Recipes You Might Like

Caprese flavors are just too good to stop at one recipe, so if you’re craving more of that tomato, mozzarella, and basil magic, here are a few of my favorites.

• My Eggplant Caprese layers grilled eggplant with juicy tomatoes, creamy mozzarella, and fresh basil for a simple vegetarian option.
• For an easy lunch, try my Chicken Caprese Sandwich, which brings together the same fresh tomato, mozzarella, and basil combination on a soft bun.
• When you’re craving something light and refreshing, my Caprese Pasta Salad is a fresh twist on pasta night.
• If pizza is on the menu, my Caprese Pizza tops a crisp crust with fresh mozzarella, tomatoes, and basil for a simple yet comforting dinner.

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Photos by Tanya Pilgrim.

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Grilled Caprese Chicken Recipe

This Grilled Caprese Chicken is one of my favorite ways to turn the classic Caprese salad into a full dinner. Juicy balsamic-marinated chicken, melty mozzarella, and a fresh tomato-basil topping come together in a dish that's simple enough for weeknights but special enough to share.

Course Chicken Recipes, Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 466kcal

Author Aysegul Sanford

Ingredients

For the chicken:

• 4 boneless skinless chicken breasts 6-8 ounces each
• ½ cup balsamic vinegar
• ¼ cup olive oil plus more for cooking and for grill grates
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 6 ounces fresh mozzarella sliced ¼ -inch thick (about 6 slices)

Tomato Garnish

• 1 cup cherry tomatoes cut in half or quartered if too big
• 1 clove garlic minced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil leaves torn, plus more as garnish
• 4 tablespoons of balsamic glaze optional

Instructions

• Place the chicken breasts on a cutting board and pat them dry with paper towels. Place a sheet of stretch film over the chicken and pound it to ¾-inch thickness. Repeat the same process for the rest of the chicken breasts and set them aside.
  
• To make the marinade, in a large bowl, whisk together ½ cup of balsamic vinegar, ¼ cup of olive oil, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, 2 cloves of minced garlic, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
  
• Add the chicken breast to the bowl, ensuring it is fully submerged in the liquid. Cover with plastic wrap and let them sit on the counter while you work on the garnish and preheat the grill.*
• To make the caprese garnish, place 1 cup of halved cherry tomatoes, 1 clove of minced garlic, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper in a bowl. Toss to combine. Add the torn basil leaves and set them aside.
  
• When ready to cook, preheat the grill over medium-high heat, about 450°F (232°C). Once hot, scrape the grates to remove any food residue and oil the grates.
• Remove the chicken breasts from the marinade, letting the excess drip off, and place them on the hot grill. Grill for about 4-5 minutes, flip, and then cook for another 3-4 minutes. Check with a meat thermometer to ensure that the internal temperature registers somewhere between 160-165°F (71-74°C).
  
• Place the mozzarella slices (2 slices on each chicken) over the chicken breasts, turn the heat to medium-low, cover the grill, and continue to cook until the cheese is slightly melted for about 3-4 minutes.
• If your grill has a wire shelf on top (inside the lid), place the chicken on it to prevent further cooking (and potentially drying).
• Transfer the chicken breasts to a large platter and cover loosely with foil. Let them rest for 5-10 minutes.
• Right before serving, garnish the chicken with the tomato salad we made earlier.
  
• If using, drizzle it with balsamic glaze and serve while still warm.

Notes

• Yield: This recipe makes 4 caprese chicken, which is ideal for serving 4 people. The nutritional values below are per serving and do not include the calories coming from the optional balsamic glaze.
• Marinating time: If you have more time, you can marinate the chicken in the fridge for up to 2 hours or overnight. Be sure to take it out of the fridge 30 hours before grilling so that the chicken is not super cold when it hits the hot grill.
• Grill pan: If grilling outside is not an option, you can also cook the chicken in a grill pan. 
• Baked Version: No grill (or grill pan)? No problem! While I love the smoky flavor of grilled Caprese chicken, the baked version is just as easy to prepare. Start by marinating the chicken as written. Then place it on a parchment-lined baking sheet and bake in a preheated 400°F (204°C) oven for 18-22 minutes, or until the thickest part reaches 165°F (74°C) on a meat thermometer. During the last 3-4 minutes, add the mozzarella slices on top so they melt evenly. Once done, spoon the fresh tomato-basil mixture over the chicken and serve while it’s still warm and juicy.
• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tomato-basil garnish separate to keep the chicken from getting soggy. 

Nutrition

Calories: 466kcal | Carbohydrates: 14g | Protein: 34g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 1297mg | Potassium: 595mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 586IU | Vitamin C: 11mg | Calcium: 244mg | Iron: 1mg

I kept her tricks in my own version so you can enjoy juicy, reliable patties year-round. You can grill them outside in summer, roast them on a sheet pan with veggies, or cook them quickly on the stovetop or even in your air fryer.

Ingredients for the Juiciest Chicken Kofta

Having grown up eating this dish and after making it countless times, I’ve learned a few helpful things about the key ingredients. You’ll find the complete list in the recipe card below, but here are some highlights, including substitutions:

Onion: Both white and yellow onions work. My mom always grated the onion so it blended evenly into the mixture. Be sure to drain the liquid, as grated onions release a significant amount of juice. Red onion would also work, but it would have a slightly sweeter flavor.

Ground chicken: I prefer to use organic chicken when available. Ground chicken made with dark meat adds more richness, but lean ground chicken breast also works if you prefer a lighter option.

Panko breadcrumbs: I usually reach for panko, but regular or seasoned breadcrumbs will also work. For a gluten-free option, use gluten-free breadcrumbs. Half a cup is the sweet spot. Any less and the mixture feels loose, any more and it turns too dense.

Fresh Garlic Cloves: Mince them as finely as you can. Garlic powder works in a pinch, but fresh garlic makes a big difference here.

Baking soda: This is our secret ingredient and one of my mom’s little tricks. A small amount of baking soda alters the pH of the meat, allowing the proteins to bind less tightly, which helps koftas remain tender while retaining their shape. And in case you are wondering, you won’t taste the baking soda in your cooked chicken koftas.

Egg: The egg works as a binder, which is especially helpful with lean ground chicken. Some recipes skip it, but I’ve tested it both ways and find that adding one keeps the patties from falling apart. If you prefer not to use it, the kofta will still work, though they may be a little more delicate when cooking.

Spices & Seasonings: I opted for ground cumin, sweet paprika, kosher salt, and black pepper, but adding ground coriander would also be a great option. If you want some heat, Aleppo pepper or red pepper flakes are great options. Start with a small amount and adjust to taste.

Herbs: I opted for fresh Italian parsley, but any fresh herbs, such as mint or dill, work beautifully.

Optional Add-Ins:

Tomato paste: You can add up to 1 tablespoon to the mixture to add moisture and a pop of color. Red pepper paste also works, but it will slightly change the flavor.

Cheese: Both grated Parmesan cheese and low-moisture mozzarella work well here, about ¼ cup. Parmesan adds a savory umami boost, but it is salty, so be mindful of the salt in the rest of the recipe.

How to Make Chicken Kofta: Step-by-Step Instructions

Step 1 – Prep the onion: Set a fine mesh strainer over a bowl and grab your box grater. Using the large holes, grate the onion and place it right into the strainer. Then, using the back of a spoon, press it down to squeeze out as much juice as you can. 

It may feel like extra work, but draining the onion is key for kofta that hold their shape. If you prefer, you can chop the onion instead, but it won’t blend as seamlessly into the mixture.

Step 2 – Mix everything together: Transfer the grated onion to a large mixing bowl, then add the ground chicken, panko breadcrumbs, garlic, baking soda, cumin, paprika, egg, salt, black pepper, red pepper flakes, and parsley. 

I like to mix it with my hands, gently working it until just combined. This helps you feel when everything is evenly distributed and prevents overmixing, which can make the patties too dense.

Step 3 – Shape the kofta: Pour a little olive oil (or water) into a small bowl to keep nearby. Scoop about two tablespoons of the mixture, or use a cookie scoop so you’ll get even chicken kofta meatballs. 

Lightly oil your hands, and roll and press them into oval-shaped patties. Dip your hands in olive oil as needed to prevent the mixture from sticking to your hands and to help you form smooth, even patties.

Step 4 – Let them rest: Place the shaped kofta on a platter, cover with plastic wrap, and let them sit at room temperature for 10-15 minutes while you heat up your grill, skillet, or oven. This quick rest helps them hold their shape when you cook them. If you are prepping ahead, you can refrigerate them instead.

How To Make Ahead, Store, Freeze, and Reheat

Chicken kofta is a great make-ahead recipe, whether you’re planning for a busy weeknight or stocking the freezer for later. You can prepare the mixture ahead of time, store leftovers after cooking, or freeze them raw or cooked. Here’s how I handle it:

Make Ahead: Shape the koftas, place them on a baking sheet, wrap with stretch film, and store them in the fridge for up to 24 hours. 

Storing Leftovers: You can enjoy them warm or cold. If you’re eating them cold, just let them come to room temperature so they’re not fridge-cold. Store them in an airtight container and they’ll keep in the fridge for 3 to 4 days.

Reheat: My favorite way to reheat is on the stove with just a splash of water in the pan. The steam from the water gently warms the kofta, keeping them from drying out. 

You can also pop them in a 300°F (149°C) oven for 5-10 minutes or until they are heated through. 

Freeze (raw or cooked): You can freeze them raw or cooked. Below is how I do it.

• Raw: Place the shaped ground chicken kofta on a parchment-lined sheet pan, cover with plastic wrap, and freeze for a couple of hours until firm. Then move them into a freezer bag so they don’t take up much space. They should last up to 3 months this way. When you’re ready to cook, thaw them overnight in the fridge.
• Cooked: Store in a freezer-safe container, pressing out as much air as you can to prevent freezer burn. They’ll keep for up to 3 months. Thaw them in the fridge overnight.

Serving Suggestions for Chicken Kofta

If you’re wondering what to serve with chicken kofta, the good news is that it’s one of the most versatile dishes I make. You can build it into a wrap, pair it with grains, or add it to a mezze platter for entertaining. Here are some of my favorite ways to serve it:

• Wraps: My favorite way to serve kofta chicken is tucked into Homemade Pita Bread or wrapped in soft Lavash Bread, with fresh veggies, and drizzled generously with one of my creamy yogurt sauces, such as Mint Yogurt Sauce or Yogurt Dill Sauce. It’s quick, satisfying, and makes the perfect grab-and-go meal.
• Salad: A simple crisp salad balances the warm spices in the kofta beautifully. Try my Mediterranean Pasta Salad for a crowd-pleasing, make-ahead option, or keep it light with a fresh green salad, such as my Spring Mix Salad or Fattoush.
• Sheet Pan Kofta: For a hands-off option, make a sheet pan chicken kofta dinner by roasting the chicken koftas in the oven with quick-cooking vegetables like onions, bell peppers, and cherry tomatoes. Everything comes out ready at the same time, making it ideal for busy weeknights. 
• Mezze Platter: Add these Turkish chicken meatballs to a mezze platter alongside Hummus, Tzatziki, and CAVA’s Feta Sauce, then add some warm bread and a few marinated olives. It’s the easiest way to make dinner feel like a little Mediterranean feast. If you prefer ground beef, my Turkish Meatballs are another great option for a mezze spread.
• Grains: For a more filling plate, serve the kofta over Vermicelli Rice or Seasoned Quinoa. A spoonful of yogurt sauce ties everything together.

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Other Mediterranean Chicken Dinners You Might Like

If you enjoyed this chicken kofta recipe, here are a few other Mediterranean chicken dinners to add to your weeknight rotation:

• For a customizable meal prep-friendly dinner, my Chicken Shawarma Bowl is a great choice. It is a great dinner you can make ahead and enjoy during the week.
• If you love a mix of savory, spicy, and sweet, my Harissa Honey Chicken is always a hit. All you need is 30 minutes of marinating time.
• For a hands-on Mediterranean chicken recipe, try cooking Chicken Kabobs in the Oven.

Photos by Tanya Pilgrim.

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Chicken Kofta Recipe

Juicy, tender chicken kofta comes together in less than an hour with simple ingredients. Grill, bake, or pan-sear these seasoned patties and serve with warm bread, crisp salads, or your favorite sides for a delicious Mediterranean dinner.

Course Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 36 minutes minutes

Servings 10 koftas

Calories 103kcal

Author Aysegul Sanford

Ingredients

• 1 onion medium-size / peeled (about ½ cup)
• 1 lb ground chicken
• ½ cup panko breadcrumbs
• 2 cloves garlic minced
• ¼ teaspoon baking soda
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 egg
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes optional
• ¼ cup fresh Italian parsley chopped
• 1 tablespoon olive oil to use when shaping the kofta (or water)

Instructions

• Place a fine mesh strainer over a bowl and set it aside. Using the large holes of a box grater, grate the onion*. Place the grated onion into the strainer. Using the back of a spoon, strain all of its juices. Transfer the onion to a large mixing bowl. Discard the juices.
  
• Into that same bowl, add 1 lb ground chicken, ½ cup of panko breadcrumbs, 2 cloves of minced garlic, ¼ teaspoon of baking soda, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 1 large egg, 1 ½ teaspoon of kosher salt, ½ teaspoon of black pepper, ¼ teaspoon of red pepper flakes, and ¼ of chopped fresh parsley.
  
• Mix with clean hands until well combined.
• Pour the olive oil into a small bowl. To shape the kofta, scoop about 2 tablespoons of the mixture, oil your hands lightly, and form into 10 oval patties (or your preferred shape). A cookie scoop works well for even portions.
  
• Arrange the koftas on a platter, cover with plastic wrap, and let them rest at room temperature for 10-15 minutes before cooking.

Cooking On The Grill

• Preheat a gas grill to medium-high heat. Clean the grates, then oil them using a paper towel dipped in oil.
• Grill the kofta for 2-3 minutes for each side, turning often, until lightly golden brown and cooked through. They’re ready when an instant-read thermometer inserted into the center registers 165°F.
• Transfer to a plate and let rest for 5-10 minutes before serving.

In The Oven

• Preheat your oven to 375 °F (191°C). Line a baking sheet with parchment paper and set it aside.
• Arrange the chicken koftas on the baking sheet and bake for 15 minutes, flipping them halfway through the cooking process for even baking.

On The Stove top

• Heat a tablespoon of olive oil in a cast-iron skillet (or a large non-stick skillet) over medium high heat until shimmering.
• Place the patties in the skillet, and cook undisturbed, for 2-3 minutes or until lightly golden brown. Continue to cook each side, turning every 2-3 minutes. It should take no more than 8 minutes to cook.*

In The Air Fryer

• Preheat your air fryer to 375 °F (191°C). Lightly spray (or brush) it with oil.
• Arrange the koftas in a single layer, leaving enough room between each patty for air to circulate.
• Air fry for 12-13 minutes, turning them halfway through, until the center of a chicken kofta registers 165°F (74 °C) when inserted with a meat thermometer.

Notes

• Yields: This recipe makes about 10 chicken koftas. The nutritional values listed below are per kofta.
• Grating the onion: I know that grating the onion is the most time-consuming part of this recipe, and I think it is worth the effort, as it allows the onion to blend seamlessly into the meat mixture. However, if you prefer, you can chop your onion finely. Be sure to remove any juices (if present) before use.
• Baking soda: The small amount of baking soda helps keep the koftas hold their shape. In case you are wondering, no, you won’t taste it in the finished dish.
• Do not overcrowd the pan*: When cooking on the stove, it is best to cook your koftas in batches to achieve a good crust. If you cook them all at the same time, koftas will steam instead of sear.
• Storing leftovers: Once your chicken patties come to room temperature, you can place them in an airtight container and store it in the fridge for up to 4 days. You can enjoy them cold or warm. 

Nutrition

Calories: 103kcal | Carbohydrates: 4g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 434mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Whether you’re cooking on the grill, in the oven, or on the stovetop, this versatile marinade transforms everyday chicken breasts (or thighs) into a flavorful, crowd-pleasing meal. Plus, it’s easy to make ahead, perfect for meal prep, and freezer-friendly, making it ideal for busy weeknights or laid-back weekend BBQs.

Key Ingredients for Balsamic Marinade for Chicken

You can find the full list of ingredients for this balsamic vinegar chicken marinade in the recipe card. Below are a few helpful notes to help you make it your own.

Balsamic vinegar: When choosing a balsamic vinegar, follow your taste buds and your budget. 

You can use a traditional, aged balsamic from Modena for deeper sweetness and complexity, or a more affordable condiment-grade balsamic vinegar. Both will work beautifully to add that sweet-tangy depth to your chicken.

I would not recommend substituting store-bought balsamic glaze here, as it is already sweet and thickened. As a result, it won’t work the same way in the marinade.

Olive oil: I recommend using a high-quality extra-virgin olive oil here. Its smooth flavor perfectly balances the tangy balsamic vinegar and creamy Dijon mustard, helping the marinade coat the chicken evenly and soak up all those delicious flavors.

Sweetener: While I used honey, other liquid sweeteners such as maple syrup and agave can also be used. If you prefer to use brown sugar instead, be sure to stir it thoroughly so that no grainy sugar particles are left behind.

Garlic: I find that fresh garlic cloves make this recipe shine, but for a milder flavor, you can use ½ teaspoon garlic powder (equivalent to 2 cloves of fresh garlic).

Fresh Herbs: I think chopped fresh thyme pairs beautifully with the tangy-sweet flavors in this balsamic vinaigrette marinade, but if you don’t have fresh thyme, use half the amount of dried thyme instead. 

Alternatively, a robust Italian seasoning blend or other fresh (or dried herbs) like rosemary and oregano would also work well in this recipe.

Chicken: While I used skinless and boneless chicken breasts, you can also use skinless and boneless chicken thighs. 

How To Make Balsamic Chicken Marinade?

Making this balsamic vinegar marinade for chicken is easy and quick (in fact, the base is very similar to my versatile Lemon Balsamic Salad Dressing). Here are the steps:

Step 1 – Mix the Ingredients: Use a container large enough to comfortably hold two pounds of chicken, ideally one with a tight-fitting lid. 

Place the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, thyme, salt, and pepper in the container and whisk until thoroughly combined.

Alternatively, you can use a heavy-duty resealable bag, such as a Ziplock bag (for easy cleanup), and pour marinade over the meat. This is especially ideal if you are making it in larger quantities.

Step 2 – Add the chicken: Place the chicken in the marinade, making sure each piece is fully coated. Cover tightly with the lid and refrigerate.

Step 3 – Let time do the rest: Marinate the chicken in the fridge for at least 30 minutes or, if you have the time, overnight for maximum flavor.

How To Cook Balsamic Marinated Chicken?

What makes this balsamic vinegar-marinated chicken so versatile is that you can cook it in any way you like. During the summer months, I love to fire up the grill, while in cooler weather, I let the oven do the heavy lifting. And when I’m short on time, cooking them quickly on the stovetop makes for an easy and delicious lunch. Here’s how you can do it:

On The Grill:

This is by far my favorite way to cook chicken marinated in balsamic vinegar—the high heat seals in the juices and creates those beautiful charred grill marks. Here’s how I do it:

Step 1 – Prepare the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean the grill grates to ensure there’s no residue from previous grilling sessions. Use a pad of oiled paper towels to thoroughly oil the grates to prevent the chicken from sticking.

Step 2 – Remove the chicken: Take the chicken out of the marinade, letting any excess drip off. This is an important step, as too much marinade can cause flare-ups on the grill.

Step 3 – Grill: Place the chicken breasts on the hot grill and close the lid. Grill for about 6 to 8 minutes per side. A good way to tell when it is time to flip is to gently lift the chicken. If it releases easily from the grill, it is ready to flip. If it is sticking, give it another minute or two. It will release naturally once it is properly seared. 

Please note that the timing may vary depending on the thickness of your chicken. Check for doneness by inserting a digital thermometer in the thickest part of the chicken—it should read 165°F.

Step 4 – Rest & Serve: Loosely tent the grilled balsamic-marinated chicken with foil and let it rest for 5–7 minutes, allowing the juices to redistribute before serving.

In The Oven:

When I’m after a more hands-off approach, I let the oven do most of the work for me. Below are the steps:

Step 1 – Preheat the oven: My go-to oven temperature for baking chicken is 425°F (218 °C). I find that any lower, and it takes longer; plus, caramelization happens better at this hotter temperature.

Grab a baking sheet and line it with parchment paper. This helps with cleanup later, but if you prefer a more caramelized, slightly sticky exterior, you can skip using it.

Step 2 – Arrange: Place the chicken breasts on the sheet pan. Just like with the grilling method, it is important to let any excess marinade drip off first. Otherwise, it will steam instead of roast, and you will miss out on that beautiful caramelized crust.

Step 3 – Roast: Let the oven do its magic for 20 to 22 minutes, keeping in mind that the exact timing will depend on the thickness of your chicken pieces. Rotate the pan halfway through for even roasting.

Again, the best way to check for doneness is by inserting a digital thermometer into the thickest part of the chicken and ensuring that it registers 165°F (74°C).

Step 4 – Rest & Serve: Remove from the oven, cover loosely with foil (or parchment paper) and let it rest 5-10 minutes before serving.

On The Stove Top:

I usually cook it on the stove when I am preparing my balsamic marinated chicken for lunch, to serve with a quick salad or rice on the side. Here’s how:

Step 1 – Heat your skillet: Heat 1 tablespoon of oil in a large (10–12 inch) skillet over medium-high heat. 

Step 2 – Add the chicken: Place the chicken breasts in the pan, making sure to (1) let the excess marinade drip off first and (2) avoid overcrowding the skillet. Giving the chicken enough space helps it sear and brown properly rather than steaming.

Step 3 – Cook: Let the chicken cook for 5 to 7 minutes on each side. Similar to the grilling method, if the chicken releases easily when you try to flip it, it is ready to be turned. If not, give it a few more minutes to develop a nice sear.

Use a digital thermometer to check doneness.

Step 4 – Rest and serve: Transfer the now-cooked chicken to a plate, cover with foil and let it rest for 5-10 minutes before serving.

How To Store, Freeze, and Thaw?

My favorite thing about this balsamic marinade recipe is that you can make a batch in minutes and have it ready to cook at a moment’s notice. 

It also freezes beautifully, making it perfect for those busy days when you need a quick and flavorful meal.

Storage and reheating: The leftover cooked or grilled balsamic-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a low-temp oven (300 degrees F) for 10 minutes or until it is heated through, being careful not to overcook and dry it out.

Freezing: If you prefer to freeze, I recommend freezing the raw chicken in the marinade instead of cooking it first. Simply place the chicken and marinade in a freezer-safe bag or container, removing as much air as possible to help prevent any ice crystals from forming. It will keep well in the freezer for up to 3 months.

Thawing: Remove the frozen chicken and marinade from the freezer and let them thaw in the fridge overnight.

FAQs

Pairing Suggestions with Balsamic Chicken

Starches: Pair it with my Seasoned Quinoa for a light meal, or turn it into a feast with Yukon Gold Mashed Potatoes.

Salads: During the summer months, when I need something quick and easy to serve with grilled balsamic chicken, I usually go for my 5 Bean Salad or Greek Cucumber Salad.

Vegetables: If you’re after a low-carb dinner, serve your balsamic marinated chicken with a side of my Garlic and Butter Green Beans or Sauteed Asparagus.

Make it a dinner: Try my Grilled Caprese Chicken, where I use this marinade and then grill the chicken with sliced fresh mozzarella for an easy summer dinner.

Other Chicken Marinade Recipes You Might Like:

If you enjoyed this recipe, I think you might also:

• Enjoy my Yogurt Chicken Marinade. Similar to vinegar-based marinades, the lactic acid in yogurt gently tenderizes the meat, keeping it just as juicy and flavorful.
• Like my Mediterranean Chicken Marinade recipe, it embodies the characteristics of the Mediterranean diet with fresh lemon juice, olive oil, and fresh herbs. And you only need 15 minutes of marinating time for the most succulent chicken recipe.

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Balsamic Chicken Marinade Recipe

This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.

Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 426kcal

Author Aysegul Sanford

Ingredients

• ½ cup balsamic vinegar
• ¼ cup olive oil plus more for cooking and for grill grates
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs

Instructions

To Make The Marinade:

• In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
  
• Place the chicken in the container and ensure it is thoroughly coated with the marinade.
• Cover it with the lid and refrigerate for 30 minutes or overnight.
  
• When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
• Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
• Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
  
• Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven:

• Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
• Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
• Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
• When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
• Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
• Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
• Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
• Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
• Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.

Nutrition

Calories: 426kcal | Carbohydrates: 10g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 866mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort. 

Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.

Key Ingredients – Building Blocks of Flavor

The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.

Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.

Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.

Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.

Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.

Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.

Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.

Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.

Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.

How to Make Mediterranean Chicken Marinade?

Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:

Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken). 

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.

Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.

Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.

Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.

How to Cook Mediterranean Marinated Chicken?

In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop. 

Below, you’ll find my tips and how I use each cooking method.

On The Grill:

This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:

Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.

Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.

Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off! 

Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.

Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.

In the Oven:

When I’m in the mood for a more hands-off approach, I let the oven do all the work.

Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.

Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.

Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.

Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.

Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.

On the Stovetop:

I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner. 

Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.

Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.

Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.

Storage and Freezing Tips

Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.

Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.

What to Serve with Mediterranean Chicken?

What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:

• Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
• Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
• Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
• Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.

FAQs

Other Chicken Marinade Recipes You Might Also Like

• If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
• For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.

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Mediterranean Chicken Marinade Recipe

This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.

Course Chicken Recipes

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinading Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

• ⅓ cup olive oil
• 1 teaspoon lemon zest
• ⅓ cup lemon juice
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs

Instructions

To make the marinade:

• In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
  
• Add the chicken into the bowl, making sure it’s fully coated with the marinade.
  
• Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
• Remove chicken from the marinade, letting excess drip off, and place on the grill.
• Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
• Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
  

To Cook in the Oven:

• Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
• Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
• Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
• Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
• Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
• Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
• Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.

Nutrition

Calories: 430kcal | Carbohydrates: 3g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 860mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

During the week, all-in-one dinner bowls like this and my  DIY CAVA bowl are a satisfying, time-saving option. With a little bit of advanced preparation, you can turn this popular street food (typically served with pita bread) into a hearty shawarma rice bowl perfect for a quick weeknight dinner. If chicken isn’t your preference, you can also make this shawarma bowl recipe with my classic Beef Shawarma.

Ingredients You’ll Need

This is a wonderful recipe to make with leftover chicken shawarma, and it comes together very quickly if you have leftovers. Otherwise, you can make your chicken shawarma meal from scratch. You can find all of the ingredients at your everyday grocery store—no specialty shopping is required.

• For The Marinade
  • Chicken: I used boneless skinless chicken thighs in this deconstructed chicken shawarma, which gives the best flavor and texture. But if you’d prefer to swap in chicken breasts, they will also work well. 
  • Kosher salt
  • Shawarma seasoning: My homemade spice blend, made with flavorful spices like ground cumin, paprika, turmeric, coriander, cardamom, and cinnamon, is easy to make and great to have on hand. But if you’d prefer to buy a ready-made jar, here’s my favorite one (affiliate link). 
  • Lemon juice
  • Extra Virgin Olive oil 
  • Garlic: I prefer fresh garlic cloves for the most impact but garlic powder could be used for a milder garlic flavor.
• For The Rice
  • Water or Stock: While water is sufficient, using either vegetable stock or chicken broth when cooking your rice will give it more flavor.
  • Unsalted butter: I prefer unsalted butter so that I can adjust the salt but if all you have is salted butter, omit the additional Kosher salt. Alternatively, you can also use olive oil to cook your rice,
  • Kosher salt and freshly ground black pepper
  • Rice: For my chicken shawarma rice bowl recipe, I used long-grain white rice. While I know it is controversial, I prefer to rinse my rice before cooking it.
• Toppings For The Bowls
  • Cherry tomatoes: Look for fresh, crisp cherry tomatoes and cut them into quarters. Regular or grape tomatoes will also work if that’s what you have available.
  • English cucumber: Persian cucumbers are also an option. 
  • Curly salad greens: These can be one type of lettuce or a blend of various kinds. The key here is that you want a more delicate, curly leaf to slice thinly for texture in your shawarma chicken bowl.
  • Dill pickles: You can purchase these at the store, or pickle your own in advance. The zesty crunch these pickles provide makes them one of the chicken shawarma toppings you don’t want to skip!
  • Pickled red onions: If you’d like to make your own, here’s my pickled red onions recipe. Storebought is also ok to use. 
  • Tzatziki: While you can find many tzatziki options at the grocery store, making your own tzatziki using plain Greek yogurt, cucumbers, and fresh lemon juice is easy and extra tasty. 
  • Hummus: This is an optional ingredient that adds some creaminess to your chicken shawarma bowls. Again, you can select any version at the store, or you can make my Mediterranean Hummus in advance. 
  • Lemon: A couple of lemon wedges, served on the side, are optional for a touch of brightness as a finisher. 

How to Make Chicken Shawarma Bowls?

Chicken shawarma over rice is a straightforward recipe that anyone can make. With a little advanced prep, you can even throw your shawarma bowls together quickly on a busy weeknight for a quick and easy dinner. 

1. Prepare your chicken. Pat 1 ½ pounds of chicken thighs dry with paper towels and season them with 1 ½ teaspoon of kosher salt on both sides. Transfer them to a large bowl.
2. Season your chicken and allow time to marinate. Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic to the bowl with your chicken in it. Mix it all together using kitchen tongs to coat the chicken with the marinade. Cover the chicken with stretch film and marinate it in the refrigerator for an hour or overnight.
3. Cook your marinated chicken shawarma. Preheat the oven to 425 degrees F. Arrange the marinated chicken on the sheet pan and place it on the middle rack. Bake for 18-20 minutes or until the internal temperature of a chicken thigh registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes more, while watching it closely to prevent burning.
4. Prepare your chicken shawarma for your bowls. Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well.)

5. Cook the rice. While the chicken is cooking, cook the rice. In a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork.
6. Assemble your chicken shawarma bowls. To assemble the shawarma chicken and rice, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.

Expert Tips

When it comes to all of the chicken shawarma bowl recipes you’ll find, this one is achievable and foolproof. Here are a couple extra tips that I have for you to ensure a seamless preparation experience in your own kitchen:

• Feel free to cook your chicken in the manner you prefer. While the recipe below instructs you to cook your chicken thighs on a sheet pan in the oven, they will also come out just as delicious if you choose to grill them on a barbeque, or if you choose to use a cast iron skillet on the stovetop. You can find the details of each method in our chicken shawarma recipe.
• Marinating your chicken will result in the best flavor. My mom always marinated our chicken shawarma overnight, allowing the spices to fully infuse the meat. This extra time helps the flavors develop and makes the chicken even more tender. However, if you’re short on time, you can cook it right away—shawarma seasoning is already packed with bold, aromatic flavors that will still shine through.
• Short on time? Take the Trader Joe’s shortcut. If you live in the US and have access to Trader Joe’s, here’s a hot tip: The packaged chicken shawarma they sell at Trader Joe’s is fantastic and takes about 20 minutes to cook in the oven. It is a fantastic shortcut to make this shawarma chicken bowl in less than 30 minutes for a quick weeknight dinner. 
• Make it lighter. If you want to cut down on calories, you can skip the rice and assemble your shawarma bowls over a bed of lettuce or cauliflower rice (for a low-carb and keto friendly option) instead. Additionally, you can add other veggies like thinly sliced red bell peppers, cucumbers, and radishes. 
• Serve it as a part of a larger meal. While this recipe is a complete meal on its own, you can easily turn it into a feast by pairing it with chicken shawarma sides like warm pita bread, baba ganoush, muhammara, or a fresh cucumber and tomato salad.

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If you make this Healthy Chicken Shawarma Bowls recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Chicken Shawarma Bowl Recipe

If you’re wondering how to eat chicken shawarma beyond the usual pita, this versatile grain bowl is the answer. Meal prep-friendly and easy to customize, this chicken shawarma and rice recipe transforms a classic shawarma plate into a hearty rice bowl with all the authentic Middle Eastern toppings like tzatziki sauce, hummus, and pickled red onions.

Course Lunch, Dinner

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 4 servings

Calories 747kcal

Author Aysegul Sanford

Ingredients

For The Marinade:

• 1 ½ lbs. Boneless skinless chicken thighs or chicken breasts
• 1 ½ teaspoons kosher salt
• 2 tablespoons shawarma seasoning
• ¼ cup lemon juice
• ¼ cup olive oil
• 2 cloves garlic minced

For The Rice:

• 2 cups vegetable stock or water or chicken stock
• 1 tablespoon unsalted butter or olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup long-grain white rice rinsed and drained

For The Bowls:

• 1 ½ cups cherry tomatoes quartered
• 1 English cucumber cut into small pieces, or 3 Persian cucumbers
• 1 ½ cup curly salad greens rinsed and sliced thinly (or any other salad greens)
• ½ cup pickled cucumber sliced (aka dill pickles)
• ½ cup pickled red onions
• 1 cup tzatziki sauce or yogurt tahini sauce
• 1 cup hummus optional
• 4 wedges of a lemon

Instructions

• Pat dry 1 ½ pounds of chicken thighs with paper towels and season with 1 ½ teaspoon of kosher salt on both sides. Transfer them to a large bowl.
  
• Add 2 tablespoons of shawarma seasoning, ¼ cup of lemon juice, ¼ cup of olive oil, and 2 cloves of fresh minced garlic. Mix well using kitchen tongs to coat the chicken with the marinade. Cover the chicken with stretch film and marinate it in the refrigerator for an hour or overnight.
• Preheat the oven to 425 degrees F. (218 degrees F.).
• Arrange the marinated chicken on the baking sheet on a single layer and place it on the middle rack. Bake for 18-20 minutes or until a meat thermometer inserted into the thickest part of a chicken registers 165 degrees F. If you prefer your chicken shawarma to be on the browned side, move the sheet pan to the top rack and broil for 2-3 minutes (while watching it closely).
  
• Let the chicken rest for 5 minutes, then slice it into ½ inch strips (or you can cut it into cubes as well).
• While the chicken is cooking, cook the rice. Into a medium saucepan, add 2 cups of water (or stock), 1 tablespoon of unsalted butter, and 1 teaspoon of kosher salt. Bring to a boil over medium-high heat. Add the rinsed rice, reduce the heat down to low, cover, and cook until rice is tender, about 15-17 minutes. Remove from the heat and let it rest for 10 minutes (do not remove the lid); right before serving, fluff it with a fork and season with black pepper.
  
• To assemble the chicken shawarma bowls, divide the rice among four bowls. Top it off with sliced shawarma chicken, a handful of cherry tomatoes, sliced cucumbers, salad greens, pickled cucumbers, pickled red onions, and a generous dollop of hummus and tzatziki.
• Serve right away.

Video

Notes

• Yields: This recipe makes four adult servings of chicken shawarma bowls. The nutrition values below include optional toppings like hummus and tzatziki.
• Meal prep: If preferred, you can assemble it in airtight meal prep containers. If you go in that direction, I recommend storing cooked chicken and rice together and adding the toppings right before serving the most fresh shawarma rice bowls. 
• Storing: Bring leftovers to room temperature, place in an airtight container and keep in the fridge for upto 3 days.
• Marinading: The one-hour (or overnight) marinading is optional. If you are short on time, you can cook chicken right away.

Nutrition

Calories: 747kcal | Carbohydrates: 60g | Protein: 44g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 2615mg | Potassium: 896mg | Fiber: 6g | Sugar: 7g | Vitamin A: 948IU | Vitamin C: 23mg | Calcium: 159mg | Iron: 4mg

How This Recipe Fixes the 2 Most Common Orzo Soup Mistakes

Growing up in the Mediterranean, “Chicken Noodle Soup” wasn’t really a dish I knew much about. Instead, my mother made this Chicken Orzo Soup every time I felt under the weather.

The good news? It isn’t much different from a classic American chicken noodle soup in method or taste. However, it features a much brighter, lemony broth, a hallmark of Mediterranean cooking. But because the ingredients are similar, the issues you run into are also the same:

• The “Mushy Pasta” Issue: If you’ve ever ended up with a pot of bloated pasta (orzo in this case) that “drank” all your broth, you know the frustration.
• Dry, Rubbery Chicken: This happens when the meat is boiled for far too long.

After years of watching my mom and refining this recipe in my own kitchen, I’ve learned two non-negotiables for success:

1. The Timing: Add the orzo towards the end of the cooking process. This prevents the pasta from overcooking and becoming giant and mushy. And no, you do not need to cook the orzo separately before adding it to the soup.
2. A gentle simmer: Maintain a gentle simmer and cook the chicken only until it registers 165°F on a meat thermometer.

One final note: While many consider this a “Greek” soup, do not confuse it with Avgolemono. Traditional Avgolemono soup is thickened with an egg-lemon sauce. My version here is lighter, finished with plenty of fresh lemon juice and a handful of fresh herbs.

Ingredients for Lemony Chicken Orzo Soup

This easy soup recipe comes together with a few basic ingredients you probably already have on hand.

While the complete list of ingredients is in the recipe card below, here are a few notes from making this recipe over the years:

Chicken: I used boneless, skinless chicken thighs in this soup because I find dark meat more flavorful than white meat. Plus, I find that it stays moist even after it is poached in hot broth. That said, boneless and skinless chicken breasts are also a great option if you prefer a leaner cut. 

Orzo pasta: Any brand of dried orzo pasta will work for this recipe. There is no need to cook it ahead of time, as the orzo cooks directly in the broth.

If you are not familiar with it, orzo is a small, rice-shaped pasta that looks similar to rice but cooks much more quickly, making it ideal for soups like this one.

Chicken stock: It is no secret that Homemade chicken stock elevates any soup, and using a high-quality bone broth makes the texture slightly creamier thanks to its natural collagen.

With that being said, if you’re short on time, store-bought chicken broth works just as well. I recommend buying a low-sodium one so you can adjust the seasoning yourself.

Mirepoix: Yellow onion, carrots, and celery make the aromatic vegetable base of any great soup, including this chicken orzo lemon soup. 

Fresh garlic: I used 3 cloves in this recipe, but feel free to adjust if you prefer a stronger garlic flavor. While I prefer fresh garlic, in a pinch, you can use garlic powder. It is not traditional, but it would work.

Lemon juice: I used 4 tablespoons in this lemon chicken orzo soup, but I highly recommend keeping some extra on hand, as you may want to add more at the end after tasting.

Fresh herbs: I used fresh parsley at the end, but if you’d like a little extra burst of Mediterranean flavor, a handful of chopped fresh dill or fresh thyme works beautifully as well.

Seasonings: Kosher salt and freshly ground black pepper are all you really need, but I like adding a teaspoon of Italian seasoning, although it’s completely optional.

Lemon zest: This is optional, but if you enjoy a brighter lemon flavor, stir in about 1 teaspoon of freshly grated lemon zest right before serving.

How to Make Chicken Orzo Soup? (Step-By-Step)

With one pot and 45 minutes, anyone can make this easy soup recipe. Here is how I make it:

Step 1 – Cook your veggies: Heat the olive oil in a Dutch oven or a large soup pot (with a lid) over medium-high heat. Next, add your chopped onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened but not browned, which takes about 7 to 8 minutes.

Step 2 – Add your seasonings: Toss the minced garlic, Italian seasoning, kosher salt, and ground black pepper with the veggies. Sauté the mixture, stirring constantly, for 30 seconds, just until the garlic is fragrant.

Step 3 – Add in the broth: Pour in the chicken stock and lemon juice, then add the boneless, skinless chicken thighs (or breasts). Bring the soup to a boil, then reduce the heat to medium and let it simmer gently for about 15 minutes, or until the chicken is fully cooked. The chicken should register 165°F (74°C) when checked with a meat thermometer.

Once cooked, remove the chicken from the pot and transfer it to a cutting board to rest for a couple of minutes before shredding. 

Step 4 – Cook your orzo directly in the broth: Add the orzo into the simmering broth and cook for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Step 5 – Shred the chicken: While the orzo cooks, shred the chicken with two forks, or cut it into small pieces if you prefer. Then, add it back into the pot and stir to combine.

Step 6 – Season and garnish: When the orzo is fully cooked, give the soup a quick taste, and adjust the seasoning with more salt and lemon juice as needed. Add the chopped parsley, ladle into bowls, and serve right away.

How to Store, Freeze, and Reheat Chicken Orzo Soup

Preparing a large pot of soup, especially one as satisfying as this chicken and orzo soup, often means you will have leftovers to enjoy for a second or even third meal. 

Here is how I like to store it to keep it tasting fresh.

Storage: For any leftovers, allow your soup to cool to room temperature first. Then, store it in an airtight container in the fridge for up to 4 days.

Freezing: I honestly do not recommend freezing this soup once the orzo has been added, as pasta generally does not freeze well and tends to become soft and mushy once thawed. 

However, if you are planning to make a large batch for meal prep, a better option is to prepare the chicken soup without the orzo, freeze the broth and chicken, and then add freshly cooked orzo when reheating.

Reheating: Transfer the soup to a saucepan and warm it over medium heat, stirring occasionally.

As the soup sits, the orzo will continue to absorb liquid, so it is normal for it to thicken. If needed, add a splash of water or chicken stock while reheating to thin the sauce and restore its original texture.

Variations & Substitutions 

There are a few simple swaps and additions you can make to adapt this easy chicken orzo soup based on what you have on hand.

Here are a couple of ideas:

Use leftover or rotisserie chicken: If you already have cooked chicken, such as leftover roasted chicken or rotisserie chicken, you can use it here. Simply skip cooking the raw chicken in the soup and stir the cooked, shredded chicken in toward the end, just long enough to warm it through.

Regional Adaptations: Most people think of this soup as a Greek dish, but many countries across the Mediterranean region serve it with minor variations.

For example, Italians add a Parmesan rind to the broth as it simmers, finish the soup with a sprinkle of grated Parmesan, and swap parsley or dill for fresh basil. 

In Turkiye, we use a generous amount of fresh chopped dill instead of any other herb or spice.

Add extra greens: If you like adding more vegetables to your meals, you can stir in a few handfuls of spinach or kale toward the end of cooking. The greens will wilt quickly in the soup without overpowering it.

What to Serve with Chicken Orzo Soup

While this easy lemon chicken orzo soup is satisfying enough to enjoy on its own, it also pairs well with:

• A meal-worthy salad: A crisp salad is always a great contrast to a warm bowl of soup. I especially enjoy serving it with my Greek Cucumber Salad for a refreshing Mediterranean touch or my Kale Brussels Sprout Salad when I want something with a bit more substance.
• Crusty bread: There’s nothing better than soaking up that flavorful broth with a good piece of bread. My go-to options are No Knead Artisan Bread for the classic crusty bread-and-soup pairing, or my Air Fryer Garlic Bread for an extra punch of flavor. 

Other Mediterranean Brothy Soups

A Turkish classic: Turkish Red Lentil Soup is another classic soup recipe from the region. Naturally vegan, this is the kind of soup you’d be served in a local restaurant in Istanbul.

A vegan weeknight dinner: This French Lentil Soup is my go-to when I want something simple and dependable that holds up well for leftovers.

All the Comfort, Less Work: If you love the idea of stuffed cabbage rolls but not the time commitment, this Stuffed Cabbage Soup delivers the same familiar taste in soup form.

Our top chicken pasta recipes include classics such as Chicken Stroganoff and Chicken Bolognese, and this recipe for Marry Me Chicken Pasta is so simple, yet hearty, that it’s sure to become a timeless favorite among their ranks. 

The elevated finished dish, as you’ll see in the photos below, is also a worthy chicken pasta recipe for your next date night. With Valentine’s Day around the corner, be sure to bookmark this for your romantic menu.

Ingredients and Substitutions

In this Marry Me Chicken Pasta recipe, you’ll be combining the ingredients from the main Marry Me Chicken recipe with your choice of pasta, and a luscious Marry Me pasta sauce. These basic ingredients can be easily sourced ahead of time from any mainstream grocer, allowing you to throw this impressive meal together in around 30 minutes on any busy weeknight. 

• Pasta: We found that the best pasta for Marry Me Chicken is penne pasta, as we feel it holds the sauce well. However, any short pasta, such as Fusilli or Cavatappi, would also work. For those looking for a gluten free version of this recipe, feel free to substitute in the GF pasta of your choice. 
• Chicken: While boneless skinless chicken breasts are ideal for this Marry Me Chicken with pasta, you can also use boneless skinless chicken thighs if that’s your preference. Whichever one you choose, cut them into bite-sized pieces to make the cooking process faster.
• All purpose flour: In this recipe, the flour is used as a thickening agent. If you are following a gluten free diet, any 1 to 1 gluten free flour will be an acceptable substitution.
• Oil: Our Marry Me Chicken recipe with pasta uses olive oil and feels like a pleasantly decadent dish. If you’d like to swap in avocado oil, it will feel a little lighter and change the flavor slightly. And if you’d like to up the creaminess factor, swapping the olive oil out with ghee or unsalted butter will do the trick.
• Garlic: In our recipe testing, we found that fresh garlic was best for the deep flavor we were seeking, but in a pinch, garlic powder can be used. 
• Chicken Stock: In general, in our chicken and pasta recipes, we prefer to use homemade chicken stock, as the savory notes can’t be beat. However, you’re also welcome to use storebought chicken broth—just be sure you grab the low-sodium version. 
• Heavy cream: Heavy cream makes the pasta sauce gorgeously creamy, however, if you’re looking for a lighter version of this dish, you may swap in half and half. Keep in mind, though, that the sauce made with half and half won’t be as thick as the heavy cream version.
• Sundried tomatoes: This is the essential ingredient to bring out that irresistible umami flavor of this chicken and pasta recipe. You will get the most flavorful punch by using sundried tomatoes in oil (sold in jars)—just be sure to drain the oil before you use them in the recipe. While you can find sundried tomatoes in stores that are not in oil (usually sold in bags), we do not recommend you use them for this dish.
• Parmesan cheese: I prefer to buy a block of Parmesan cheese and grate it myself to ensure maximum freshness and nutty, buttery flavors. However, you can also purchase pre-grated versions to cut down on prep time.
• Herbs: We use a combination of both dried and fresh herbs for this recipe. Dried oregano and dried thyme are used in our Marry Me pasta sauce, and fresh basil is used to finish off the end dish at serving time. If you’d prefer to not use the individual dried herbs, you’re welcome to substitute in an Italian seasoning blend. 
• Lemon juice: You may be tempted to skip the final step of squeezing in a little fresh lemon juice (watch those seeds!), but it’s actually a key ingredient. Fresh lemon juice really brightens up the flavors in our Marry Me pasta—you may even want to add a little more, depending on your taste.
• Seasonings: Beyond the fresh and dried herbs, this recipe calls for a simple combo of Kosher salt and finely ground black pepper. Don’t mind a little heat? Then sprinkle in some red pepper flakes for an added pop.

How to Make Marry Me Chicken Pasta?

Weeknight dinners don’t have to be boring thanks to this easy pasta recipe. If you’re organized, this meal comes together in 30 minutes, so you can enjoy a plated dish that didn’t come from the freezer! Here are a few simple steps to accomplish this meal:

1. Cook your pasta of choice. In a large pot, bring your salted water to a boil, add the pasta of your choosing, and cook it al dente, according to the package directions. Don’t forget to reserve ½ cup of pasta water for the pasta sauce. Then, drain the noodles and set them aside.  
2. Prepare your chicken breasts. While the pasta is cooking, take out your uncooked chicken breasts and pat them dry. Cut each breast into 1-inch cubes, then place them in a bowl with Kosher salt, black pepper, and all-purpose flour. Toss the chicken cubes thoroughly to ensure they are well-coated in the mixture. 

3. Saute the chicken. In a large skillet over medium-high heat, warm up 2 tablespoons of olive oil until it shimmers. Then, shaking off any excess flour, drop your chicken cubes into the skillet, being careful not to crowd them together. Depending on the size of your skillet, you may need to saute your chicken in two separate batches. Cook the chicken until the pieces are all lightly browned—about 2-3 minutes per side. Once they are cooked through, transfer them onto a plate, cover with foil, and set them aside.
4. Prepare your Marry Me pasta sauce. In the same skillet, turn the heat down to medium-low, allowing it to cool off slightly. Then, add the remaining one tablespoon of olive oil and minced garlic. Saute, stirring constantly, for 30 seconds, or until fragrant. Slowly pour in the chicken stock and heavy cream, mix together evenly, then add in the sundried tomatoes. Allow the liquid to come to a low boil and simmer it for 2-3 minutes.

5. Add in the chicken. Take the still-warm chicken and add it to the sauce. You will want to simmer it for 3-4 minutes, stirring frequently, or until slightly thickened. At this point, it should still be quite thin, but if yours gets too thick, add in some reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. Next, stir in the Parmesan cheese, oregano, thyme, lemon juice, and red pepper flakes, if using. Take a taste, and adjust the seasoning to your liking.
6. Add the cooked pasta to the sauce. Once combined, allow the full dish to simmer for 3-4 minutes to ensure it is thoroughly warmed.
7. Serve: Distribute the pasta evenly into bowls, topping with some additional Parmesan and torn fresh basil leaves.

Variations

This recipe, due to being composed of simple ingredients and instructions, lends itself easily to some alterations, depending on your dietary needs and/or preferences. Here are the most common ingredient swaps and additions that we came across as we were working on this recipe:

• A Dairy-Free Marry Me Chicken and Pasta: If you’d like to remove the dairy in this recipe, you can use cashew cream in place of the heavy cream, vegan butter in place of the unsalted butter/ghee, and nutritional yeast in place of the Parmesan cheese. Please just note that in making these changes, while it will be dairy-free, you will ultimately be changing the flavor profile of the finished dish. 
• Marry Me Chicken with Rotisserie Chicken: If you’re looking to streamline your cooking time, rotisserie chicken pasta definitely saves you some stovetop minutes. While the consistency of the dish will be altered, you can swap in the same quantity of rotisserie chicken in place of the chicken breast cubes. 
• A High Protein Chicken Pasta: Looking to up the overall protein content of your dinner? You can easily make a high protein pasta sauce by using cottage cheese in a similar fashion to how we did in our Cottage Cheese Mac and Cheese. Note: just be careful not to overcook your pasta sauce if you’re adding cottage cheese. 
• Add a handful of Spinach: Adding more greens is one way to make a bit healthier. You can do this by tossing a handful of spinach leaves into the finished pasta. The spinach also adds a pleasing pop of color alongside the fresh basil leaves. 

FAQs

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If you make your own Marry Me Chicken Pasta following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Marry Me Chicken Pasta Recipe

This Marry Me Chicken Pasta is not only the latest viral sensation on social media but also a modern-day comfort food classic—a 30-minute weeknight chicken and pasta dinner so irresistible it might just get you a proposal.

Course Weeknight Dinner

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 581kcal

Author Aysegul Sanford

Ingredients

For The Pasta:

• 8 ounces pasta a short pasta like penne, fusilli or Cavatappi would all work
• Water & salt

For The Chicken:

• 1 ½ lbs chicken breasts boneless and skinless
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 tablespoons all-purpose flour
• 3 tablespoons olive oil divided
• 3 cloves garlic minced finely or pressed
• 2 cups chicken stock or storebought low sodium chicken broth
• 1 cup heavy cream or half and half*
• ½ cup sun-dried tomatoes packed in oil, drained, and finely chopped
• ⅔ cup Parmesan cheese plus more for topping
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 2 tablespoons lemon juice
• ½ teaspoon red pepper flakes optional
• 1 tablespoon fresh basil torn

Instructions

• Bring a large pot of salted water to a boil, add 8 ounces of dried pasta, and cook al dente according to the package directions. Reserve ½ cup of pasta water and drain. Set it aside.
• While the pasta is cooking, pat dry and cut 1 ½ pounds chicken breasts into 1-inch cubes. Place it in a bowl with 1 teaspoon kosher salt, ½ teaspoon of black pepper, and 4 tablespoons of all-purpose flour. Toss to coat thoroughly.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
• Place the prepared chicken, shaking off any excess flour, in the skillet, making sure not to overcrowd. You may need to saute in two batches. Cook until lightly golden browned, for 2-3 minutes per side, adjusting the heat as necessary to ensure they are evenly browned and register 165 degrees F when inserted with a meat thermometer. Transfer them onto a plate, cover with foil, and set aside.
• Add the remaining one tablespoon of olive oil and 3 cloves of minced garlic in the now-empty skillet over medium heat. Saute, stirring constantly, for 30 seconds until fragrant.
• Slowly pour 2 cups of chicken stock and 1 cup of heavy cream, then add ½ cup of sun-dried tomatoes. Stir, scraping the brown bits at the bottom of the skillet with a wooden spoon. Bring it to a boil and let it simmer for 2-3 minutes.
• Add the reserved chicken and simmer for 3-4 minutes, stirring frequently until slightly thickened. At this point, it should still be quite thin, but if yours gets too thick, add a splash of the reserved pasta water (or one tablespoon at a time) until it reaches your desired consistency.
• Stir in ⅔ cup Parmesan cheese, ¼ teaspoon of oregano, ¼ teaspoon of thyme, 2 tablespoons of lemon juice, and ½ teaspoon of red pepper flakes, if using. Taste and adjust seasoning.
• Add the cooked pasta to the sauce and toss well to combine. Let it simmer for 3-4 minutes to warm thoroughly.
• When serving, sprinkle with additional Parmesan and torn basil.

Video

Notes

• Yields: This recipe makes about 7 cups of chicken and pasta, ideal for 6 normal servings or 4 generous servings. Below nutritional values are per serving of 6 servings.
• Do not skip browning the chicken: This step of the recipe is imperative when it comes to depth of flavor. If you don’t brown your chicken as you saute it (which can happen from either crowding the chicken pieces in the skillet or not cooking them long enough), then you will miss out on the rich, caramelized crust that adds both flavor to the chicken and a savory base for the sauce.
• The chicken must be cooked thoroughly in the sauteeing stage: When it comes time to add the chicken to the sauce, it must be cooked all the way through, as it will only be simmering in the pasta sauce for a short time before serving.
• Don’t forget to reserve some pasta water before draining your noodles: We use the reserved pasta water to even out the consistency of the sauce as needed. You may not need all of it but it is good to have it as a backup. And I love this tip on an easy way to reserve pasta water.
• Give the final dish a taste before serving: You may find yourself wanting to add a little bit more lemon juice than this recipe calls for, which adds a zesty brightness most people love.
• Storing and reheating leftovers: Bring the pasta to room temperature and then store it in an airtight container for up to 3 days. To reheat, place the pasta and chicken in a large skillet and add a splash of chicken stock or water if the sauce is too thick.

Nutrition

Calories: 581kcal | Carbohydrates: 40g | Protein: 37g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 852mg | Potassium: 804mg | Fiber: 2g | Sugar: 4g | Vitamin A: 896IU | Vitamin C: 14mg | Calcium: 186mg | Iron: 2mg

I still remember the first time I walked into a CAVA. I felt like someone had stolen my idea. While I’ve never had dreams of opening a restaurant, if I were to start one, it would look a lot like what the folks at CAVA are doing. Bowls made with real-deal Mediterranean ingredients, full of the things I grew up eating.

So, you can imagine my surprise when I saw their menu filled with all the things I love. It felt familiar in the best way. And since I’m not in the restaurant business, the next best thing was to bring it home and create my own homemade CAVA bowl.

This copycat CAVA bowl is now a regular in our meal prep rotation. I’m showing you exactly how I make it at home and how you can adapt it based on what you have on hand. Whether you make everything from scratch or pick up a few shortcuts from the store, it’s still going to taste fresh, delicious, and satisfying.

And the best part? You’ll have enough for several meals, all for less than the price of dinner for two at CAVA.

What is a CAVA bowl?

CAVA is a restaurant chain that features Mediterranean meals mainly served in bowls. Some people call it “the Mediterranean version of Chipotle”. A CAVA bowl is made by assembling various ingredients, starting with a base like grains or greens, adding protein, and finishing with a variety of toppings and dressings. 

As someone who grew up in Turkey and now shares Mediterranean recipes for a living, I instantly recognized the ingredients and format as something I’ve known all my life. This kind of meal, which is built around grains, greens, legumes, vegetables, and sauces, is how we naturally eat back home. It’s balanced, colorful, and meant to be customized.

Customers can mix and match the ingredients to their liking or choose from various premade bowls on the restaurant’s menu.

CAVA Bowl Ingredients

If you’ve ever been to CAVA, you know you can either choose one of the bowls featured on their menu or create your own by selecting ingredients from four categories: the base, protein, toppings, and dressing.

As you can imagine, with so many options, the combinations are endless. I made sure to include a full list of ingredients in the recipe card below.

In this section, I am sharing my ingredient notes from testing the recipe in my kitchen to make my version of the copycat CAVA bowl recipe. This way, you can make it your own and customize it with whatever you have on hand.

The Base:

You can combine rice and salad greens or choose one as the base of your bowl. I prefer to use both because I like the variety.

Brown Rice: In classic CAVA fashion, I use brown rice for my copycat recipe. I love the nutty flavors of brown Jasmine rice, which you can cook on the stove or in a pressure cooker. However, brown basmati rice would also work.

I know that this is a pretty controversial subject to many, but I prefer rinsing my rice until it runs clear before cooking. Still, feel free to cook in any way you like.

You can cook the rice in water or use chicken stock or vegetable broth to make it even more flavorful.

Salad greens: Use spring mix, chopped romaine lettuce, or baby spinach. Or, if you want to follow in the footsteps of CAVA, mix them all up and make your own “SuperGreens” mix. 

The Protein:

I chose their fan favorite, Honey Harissa Chicken, for the protein in my CAVA copycat bowl recipe. You’ll need:

Chicken thighs or breasts: Using thighs or breasts is a personal choice here. I usually go for skinless, boneless chicken thighs for extra juiciness, but for a leaner option, chicken breasts would also work.

Harissa paste: This bold and spicy North African condiment is the star of this CAVA harissa chicken bowls recipe, providing its signature smoky heat and bold flavors. You can make harissa from scratch, use a shortcut by making it with harissa powder, or simply buy it from the store. Trader Joe’s and Mina (affiliate link) are two nationwide brands that I recommend. 

Fresh Garlic: I prefer fresh garlic for its rich flavors, but you can use garlic powder in a pinch. In my recipe testing, fresh garlic gave the marinade a deeper, more authentic Mediterranean taste that reminded me of meals I grew up with in Turkey.

Lemon juice: A small amount of freshly squeezed lemon juice adds a bright, tangy note to balance the spiciness of the harissa. In a pinch, you can use bottled juice, but the flavors coming from freshly squeezed juice are more vibrant.

Honey: Adding honey does not make the recipe sweeter. Instead, it helps balance the heat coming from harissa and adds a unique layer of flavor. I tested this recipe with and without honey, and even a small amount made the chicken taste more well-rounded.

The Toppings:

You can add as many toppings as you like! These toppings remind me of the way we eat in the Mediterranean, where every meal is built around small bites of vegetables, sauces, and spreads. It’s about variety as much as it is about taste.

Below are the ones I used in my CAVA bowl at home, but feel free to customize with as many or as few as you’d prefer. 

• Tzatziki sauce
• Hummus
• Pickled red onions, Sumac Onions, or my Mexican pickled onions
• Crazy Feta or crumbled feta cheese
• Greek cucumber tomato salad, Turkish Ezme, Shepherd Salad, or sliced grape tomatoes and cucumbers
• Roasted or grilled corn
• Pita bread or homemade pita chips or Lavash
• Pitted and chopped Kalamata olives
• Schug sauce (the Middle Eastern spicy green pepper and herb sauce)

The Dressing Ingredients:

While CAVA offers several different dressing options, I always choose their hot harissa vinaigrette because it is truly delicious. Growing up with Mediterranean food, I learned that a good dressing can tie an entire meal together, and this one is no exception.

You can adjust the spiciness based on your taste buds. You’ll need:

• Extra virgin olive oil: A mild-flavored extra virgin olive oil works best here. I have been loving Garcia Del Cruise (affiliate link) for its smooth finish without any bitterness.
• Lemon juice: Freshly squeezed juice is the best here, as bottled juice will not deliver the fresh, tart flavors this dressing needs.
• Harissa powder: You can make your own harissa seasoning or buy it from the store. I recommend Whole Foods’ Harissa seasoning (affiliate link), which is mildly spicy and perfectly balanced.
• Honey or maple syrup: This helps balance the heat from the harissa. I tested both options, and while honey adds a subtle depth, maple syrup is a great vegan swap.
• Fresh garlic: I almost always use freshly minced garlic when I make my salad dressing, and this one is no exception. That being said, if you are after a milder garlic taste, feel free use garlic powder instead.
• Kosher salt and black pepper

How To Make CAVA Bowls At Home?

Making your own CAVA bowl at home is straightforward. I’ve tested this recipe many times, and the key is prepping the components ahead so assembly feels effortless. It usually comes down to four parts: prepping the chicken, cooking the rice, whipping up the dressing, and adding your favorite toppings.

Below is a step-by-step breakdown of how I do it:

To Make the Harissa Honey Chicken:

1. Prep the chicken: Pat the chicken dry and season with salt and pepper. I like to season it beforehand so the chicken is properly seasoned before it is marinated. While the marinade will also “season” it, I find that salt and pepper first helps the flavor soak in more evenly and ensures the chicken is well seasoned all the way through once it’s cooked.
2. Make the marinade: Into a large bowl (one that will accommodate all of the chicken) add harissa, minced garlic, lemon juice, and honey. Whisk until thoroughly combined.
3. Marinate: Add the chicken and give it a big toss to ensure all of the chicken thighs are coated with the marinade. Cover with stretch film (or a lid) and refrigerate for at least 30 minutes to let the flavors soak in. 
   You can also use a sealable plastic bag, which makes cleanup easier. The key is making sure the chicken is fully coated in the harissa mixture. From testing this recipe multiple times, I’ve found that when the chicken is well covered, the marinade seeps into every nook and cranny, giving you the juiciest, most flavorful result.
4. Bake: Preheat your oven to 400°F and bake the marinated chicken for 13-15 minutes, or until it reaches an internal temperature of 165°F. Let it rest, then cut it into small pieces.
   I always use a digital meat thermometer to check doneness, since oven temperatures can vary and this ensures the chicken is cooked safely without drying out. After baking, let the chicken rest for about 5 minutes so the juices redistribute. This small step makes a noticeable difference in keeping the chicken tender and juicy before cutting it into small pieces.

To Cook the Rice

1. Rinse: This is a personal preference, but I’d like to start with washing my rice.
2. Boil the liquid: Over medium-high heat, bring water or stock, olive oil, and salt to a boil in a small saucepan.
3. Simmer the rice: Add the rinsed rice, cover, and reduce the heat to low. Simmer for 30 minutes or until all the water is absorbed. Do your best not to open the lid too often to trap in all the moisture.
4. Rest and fluff: After the liquid is absorbed, let the rice rest for 10 minutes, then fluff with a fork. Taste for seasoning and add more if necessary. Sprinkle with black pepper and garnish with parsley if preferred.

To Make the Dressing

1. Prep the ingredients: Add olive oil, lemon juice, harissa sauce, honey, garlic, salt, and black pepper in a mason jar. You can use a small bowl and a whisk as well, but I find that the mason jar is easier when it comes to making salad dressings.
2. Shake: Put the lid on and shake until emulsified. If you are planning ahead, you can prep the dressing a few days in advance and keep it in the fridge.

To Assemble the Bowls

1. Build your base: Place ½ cup brown rice and a handful of salad greens in a bowl. I like using both grains and greens for variety and balance, much like the traditional Mediterranean meals I grew up with, which were always built around multiple components to make them satisfying and well-rounded.
2. Add the chicken: Pile on the cubed CAVA harissa chicken. I tested both bite-sized cubes and shredded chicken, and the cubes hold the marinade flavor better while keeping the texture juicy.
3. Add the condiments: Using a spoon or a small cookie scoop – affiliate link (just like they do at CAVA), add a scoop of hummus, tzatziki, and Crazy feta. The scoop ensures a clean presentation and consistent portions, something I picked up after visiting CAVA multiple times and recreating the process at home. Then, continue adding chopped cucumbers, tomatoes, corn, and pickled onions for crunch and brightness.
4. Drizzle with vinaigrette: Finish with a light drizzle of harissa vinaigrette. I recommend starting with a smaller amount, tasting, and then adding more if needed. The heat can build, and this way, you can adjust to your preference.
5. Serve: Treat yourself to a delicious Mediterranean-inspired meal. Oh and if you have the time, be sure to make a batch of my copycat recipe for CAVA’s Cucumber Mint Lime drink. I promise you there is no better pairing than these two.

How To Make Ahead and Store Leftovers?

The best way to make a CAVA bowl at home is to prepare some components in advance, saving time and making it an excellent meal-prep option. This way, the bowls can be assembled in minutes once the chicken is cooked. The good news is the leftovers store well, too. Here’s how I do it:

• To Make ahead:
  • Marinade the chicken and store it in the fridge a day before.
  • Cook the rice ahead of time and refrigerate it for up to 3 days. To keep it from drying out when reheating, I like to sprinkle a little water over it before microwaving or gently reheating on the stovetop.
  • The CAVA harissa vinaigrette can be made up to a week in advance and stored in the fridge. Give it a good shake before using it.
  • Prep all the toppings (cucumbers, tomatoes, salad greens, hummus, tzatziki, etc.) and place them in separate containers to maintain their freshness for up to 2 days in advance.
  • Wash and chop vegetables, and store them in separate containers. I keep delicate greens like spinach or romaine wrapped in a paper towel inside an airtight container to help absorb excess moisture and keep them crisp.
  • On the day you plan to serve, bake the chicken, warm the rice, and assemble the bowl according to the recipe.
• To store leftovers:
  • Store the cooked components (chicken, rice, and toppings) in separate airtight containers in the refrigerator to keep their texture and flavors fresh.
  • Warm the chicken and rice right before you assemble your CAVA bowls. You can warm them in the microwave or a low-heat (300°F – 149 °C) oven until warmed thoroughly, 4-5 minutes.
  • Assemble the bowls just before serving to avoid soggy greens.
  • Leftover bowls can be stored in the fridge for up to 3 days, but keep the vinaigrette on the side and drizzle just before serving.

Recipe Variations

The good news is that you can take this CAVA copycat recipe as a starting point and turn it into your own masterpiece. Below are a few recipe variations to help you make it your own:

• Swap the protein: CAVA changes its menu regularly and offers different protein options. You can, too! During the summer months, I like to use grilled harissa chicken or spicy harissa salmon over harissa honey chicken. Alternatively, you can make my Turkish meatballs recipe , Chicken Kofta, Turkish Ground Lamb Kebab, or Chicken Shawarma for an authentic Mediterranean bowl. 
• Change the base: Cooked black lentils are an excellent alternative to rice. It also works beautifully with salad greens.
• Toppings: You can take it up a notch and try your hand at making red pepper hummus, roasted eggplant and tahini dip (aka babaganoush), or eggplant yogurt dip.
• Dressings: While Cava’s Harissa vinaigrette is a classic, you can also use lemon balsamic dressing, red wine vinaigrette, or even pesto vinaigrette as an alternative.
• Make it vegetarian: Instead of meat, use roasted cubed butternut squash, sweet potatoes, chickpeas, falafel, or baked tofu. If you prefer a dairy-free option, you can simply omit the feta cheese and tzatziki.

FAQs

If you’ve never tried using harissa to marinate chicken, this is your sign to start! A harissa marinade brings a perfect balance of spice, heat, smoke, and sweetness, while the oils tenderize the chicken, and the spices infuse it with rich, aromatic flavor. If you are a fan of harissa chicken recipes, be sure to check out our simple grilled harissa chicken as well.

What is Harissa Honey Chicken?

Harissa honey chicken is an easy dinner in which chicken is marinated in a mix of harissa, garlic, lemon juice, and honey. The star ingredient of this recipe, harissa, is a North African chili paste made from hot chili peppers, garlic, olive oil, lemon juice and various spices, such as cumin, coriander, and caraway seeds.

A short 30 minutes of marinating turns an otherwise bland chicken into a smoky, spicy, and subtly sweet, truly unique dish. Honey harissa chicken can be baked in the oven or grilled, with each cooking method resulting in deeply caramelized, juicy meat. The dish has been famous recently thanks to the popular restaurant chain CAVA.

Ingredients You’ll Need:

This harissa honey chicken recipe requires a handful of simple ingredients, all of which you can get from your local grocery store:

• Chicken: We love extra rich and juicy boneless, skinless chicken thighs, but skinless and boneless chicken breasts can also be used as a leaner option.
• Seasonings: A simple seasoning of Kosher salt and freshly ground black pepper allows the harissa and honey to shine.
• Harissa: You have a few options when it comes to Harissa. 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 Harissa Powder and make Harissa Paste from Powder. Or, you can save yourself a few steps in the kitchen and purchase a jar from grocery stores. Different brands have varying spice levels, ranging from moderately spicy to intensely hot, so I always like to taste the harissa before making the marinade. My favorite store-bought brand of harissa is Mina Harissa (affiliate link) (also available at Whole Foods), which is mild. There is also New York Shuk Harissa (affiliate link), which is a little more potent, or Trader Joe’s Tunisian Harissa, which is the least expensive.
• Fresh garlic cloves: While we think fresh garlic delivers the best flavors, you can use garlic powder (¼ teaspoon of garlic powder per 1 clove of garlic) if you prefer a milder garlic flavor. 
• Fresh lemon juice & lemon zest: We used freshly squeezed lemon juice in the recipe, but apple cider vinegar can be substituted. 
• Honey: Honey and harissa are a delicious combination because the sweetness of the honey balances and enriches the spicy chilis in the harissa without making it sweet. We felt that ¼ cup honey was a good amount for two 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 just a few basic steps.
Here are the step-by-step instructions:

1. Season chicken: Pat the chicken thighs dry with a paper towel. Season both sides with Kosher salt and black pepper.
2. Make the harissa chicken marinade: In a large bowl, combine harissa, garlic, lemon juice, and honey.
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.
4. Preheat the oven: Place an oven rack in the center. Preheat the oven to 400 degrees F/204 degrees Celsius. Line a large sheet pan with parchment paper.

5. Arrange chicken thighs: Place the chicken on the baking sheet, spacing them apart evenly. Brush any leftover sauce on top of the chicken thighs.
6. Bake: Bake for 13-15 minutes, or until the internal temperature of the thickest chicken thigh reaches 165 degrees F when inserted with a meat thermometer.
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 delicious honey harissa sauce left on the sheet tray over the chicken before serving.

What to Serve with Harissa Chicken?

Chicken with harissa and honey is a highly versatile meat that pairs beautifully with various dishes. The good news is that you can prepare a side dish while the chicken cooks and have dinner in no time. Here are a few ideas to help you with your menu:

• With Mediterranean condiments: Treat yourself to a restaurant-quality meal and serve it CAVA bowl style. Our favorite copycat CAVA harissa honey chicken bowls recipe includes Brown Rice, Tzatziki, Hummus, Crazy Feta or feta cheese, pickled onions or red onion, and avocado. Don’t forget to drizzle the whole thing with Harissa Vinaigrette for a refreshing dimension of flavor. Finish with fresh herbs like cilantro, and enjoy with warm pita bread on the side.
• Grain bowls: Make it a grain bowl, Middle-Eastern style, and serve this hot honey harissa chicken over a bed of Bulgur Pilaf, Quinoa, or Rice with Vermicelli.
• Salad (cooling side dishes): Harissa pairs beautifully with tangy and cooling ingredients, which helps to mellow its heat while enhancing its aromatic qualities. That’s why we love to serve it with a fresh seasonal salad such as Yogurt Cucumber Salad, Greek Cucumber Tomato Salad, or Spring Mix Salad.

FAQs

What is Harissa Chicken?

Harissa chicken is a hot, smoky dish that gets its primary flavors from harissa, a hot chili pepper paste native to Tunisia. Harissa—used as a marinade or sauce in this recipe—comes from a blend of chili peppers, roasted red peppers, garlic, olive oil, and warm spices like caraway seeds, cumin, and coriander.

After infusing the meat with harissa’s spicy, aromatic flavors, you can then grill, bake, or pan-fry the chicken and (most often) serve it with a side of grains or veggies. You can also make it a dinner by making our Copycat CAVA bowl.

Ingredients for Harissa Grilled Chicken

You only need a handful of ingredients to make this grilled chicken harissa recipe. Hot, smoky, and oh-so-juicy, these simple ingredients will ensure your dish comes out delicious every time.

• Chicken thighs: I used two pounds of boneless, skinless chicken thighs to make this dish, as dark meat tends to be juicier and more flavorful when grilled. If preferred, you can also make a harissa chicken breast recipe using boneless skinless chicken breasts. However, keep in mind that the grilling times might be longer depending on the thickness of your breasts.
• Onion: Thinly sliced yellow onion (or red onion) is a great option to give your chicken a sweet yet robust finish. 
• Garlic: Press or grate your fresh garlic cloves before adding them to your marinade to achieve the most potent, even infusion of flavors.
• Seasoning: Kosher salt, ground black pepper, and paprika are perfect for lending harissa chicken thighs savory, warm notes. Though I used Spanish paprika, smoked paprika would also work.
• Lemon juice: Vibrant and bright, fresh lemon juice is my go-to when making this harissa marinade. If you don’t have lemon juice, use red wine vinegar or balsamic vinegar instead.
• Harissa: Because it’s one of the main ingredients in this recipe, I recommend making your harissa sauce from scratch. If you need a shortcut, you can also make Harissa Paste from Powder. Though the homemade version offers greater customization and a deeper flavor, you can also use store-bought harissa to reduce kitchen time. (My favorite brands are NY Shuk and Mina. Trader Joe’s also has one if you want a cheaper harissa.)
• Olive oil
• Garnish: To add a touch of color to your final plate, try serving your harissa chicken with quartered lemon wedges and a sprinkle of fresh parsley (or other fresh herbs like chopped cilantro or oregano.)
• Greek yogurt: Though optional, ¼ cup of Greek yogurt can add a delicious tang and creaminess to your harissa marinade for chicken.

How to Make Harissa Chicken?

With an irresistible marinade and super-easy grilling technique, this harissa chicken thighs recipe is a cinch to make. Plus, it only takes ten to twenty minutes of hands-on prep!

1. Dry the chicken: Use a paper towel to pat dry the chicken on both sides. Then, season both sides with salt and pepper and set the thighs aside.
2. Make the marinade: Add the garlic, onion, paprika, lemon juice, and harissa to a large mixing bowl and stir until combined.
3. Marinate the chicken: Add the chicken thighs to the harissa mixture and toss them until thoroughly covered. Then, cover the bowl with plastic wrap and refrigerate it for an hour (or up to overnight). Remove the chicken from the fridge 30 minutes before grilling.
4. Prepare the grill:
   1. Gas grill: Preheat the outdoor grill to 400 degrees F. When hot, scrape the grates to remove unwanted debris and coat them generously with olive oil. 
   2. Charcoal grill: Light the charcoal and let it burn until white ash covers it (20-30 minutes). When ready, spread the coals in an even layer across the bottom.

5. Grill the chicken: Place the harissa-marinated chicken in a single layer on the grate and top it with some onions. Then, cover the grill and cook the chicken for six minutes on each side or until the thickest part of the meat reaches an internal temperature of 165 degrees F.
6. Let the chicken rest: Transfer the grilled chicken to a serving plate, loosely cover it with aluminum foil, and let it rest for ten minutes.
7. Serve: Garnish your grilled harissa chicken with fresh parsley and a side of lemon wedges if preferred.

How to Store, Freeze, Thaw, and Reheat?

Here, you’ll learn how to maximize the freshness of your harissa sauce chicken, whether you want to enjoy it the next day or the next month.

• Store: Let your harissa chicken thighs come to room temperature before storing them. Then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
• Freeze: There are two ways to freeze harissa chicken for long-term storage: cooked and uncooked.
  • Freezing cooked meat: If you’ve already cooked the meat, let it reach room temperature, transfer it to an airtight container, and freeze for up to three months.
  • Freezing raw meat: For advance meal prep, place the raw chicken and harissa paste marinade into a freezer-safe Ziploc bag with as much air removed as possible. You can then store the raw meat in the freezer for three months.
• Thaw: To thaw your frozen harissa chicken, transfer it to the fridge and let it defrost overnight.
• Reheat: You can reheat your chicken thighs with harissa in a low-heat oven (~300 degrees F.) until warmed thoroughly, about 10 minutes.

What to Serve with Harissa Chicken?

It goes without saying that this recipe for chicken harissa is delicious on its own. However, it also makes an incomparable pair with dozens of other tasty dishes—just a few of which I’ve listed below.

• Grains: Looking for an easy dinner that’s as delicious as it is filling? Add this spicy chicken recipe to your favorite rice bowls (such as our CAVA Copycat Recipe), and you have an easily customizable option that will tantalize your taste buds any day of the week. I recommend whipping up a serving of Rice with Vermicelli or Turkish Bulgur Pilaf for a rich, savory base. Or, for a lighter, zestier option, you can try serving your chicken with dishes like couscous and Lemon Quinoa.
• Salads: Chicken thighs and harissa make a fantastic, protein-packed addition to salads. I love adding this recipe to fresh classics, like my Greek Cucumber Tomato Salad, tender Eggplant Caprese, Caprese Pasta Salad, and tangy Spring Mix Salad—especially with a crumble of fresh feta cheese on top!
• Grilled veggies: Smoky, fresh, and nutritious, grilled vegetables are a no-brainer for harissa chicken. Serve this Middle Eastern dish with Grilled Corn on the Cob or Grilled Eggplant, and you can cut your cooking time in half.
• Sauces: Serving this spicy chicken recipe with your favorite sauces is an easy way to add layers of flavor. For a creamy, cool accompaniment, I recommend adding a side of plain Greek yogurt, Tahini and Yogurt Sauce, or a refreshing Mint Yogurt Sauce. Or, if you want a spicier accompaniment, you can whip up a delicious Harissa Aioli in a matter of minutes!

Other Chicken Dinners You Might Like

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Easy Chicken Shawarma Recipe

If you make your own Grilled Harissa Chicken following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Middle Eastern chicken recipes are essential for anyone who loves savory, aromatic, and juicy flavors. After you try out this homemade chicken shawarma, you can take your cooking to the next level by making other iconic Middle Eastern recipes, like my tender Shish Tawook and tangy Greek Yogurt Marinade.

Can’t get enough of the shawarma goodness? Also, try our Beef Shawarma recipe.

Chicken Shawarma Ingredients

You don’t need to be an expert in Arabic cuisine to make shawarma worthy of a restaurant. Below, I’ve outlined all the ingredients you’ll need to make this simple dish, whether you want to make a marinade for chicken shawarma or are looking for expert topping ideas.

• Seasoning: When it comes to shawarma chicken seasoning, you have two options: If you’re in a time crunch, you can buy it at the store for an easy, premade mix (my favorite store-bought brand is New York Shuk (affiliate link). Or, you can follow in my footsteps and make your own by following my Shawarma Spice Mix Recipe. If you choose the latter, you’ll need the following ingredients:
  • Ground cumin
  • Ground coriander
  • Paprika
  • Garlic powder
  • Black pepper
  • Ground turmeric
  • Ground cloves
  • Ground cinnamon
  • Ground nutmeg
  • Ground cardamom

• Chicken: I prefer boneless, skinless chicken thighs for this recipe, as they tend to be more flavorful than other cuts. However, depending on your preference, you could also use skinless chicken breasts or a combination of breasts and thighs.
• Marinade: To make a chicken shawarma marinade, you’ll need a simple mixture of:
  • Kosher salt
  • Fresh lemon juice
  • Olive oil
  • Fresh cloves of garlic: Though it’s optional (the seasoning already has garlic powder), I’d like to add a few cloves of garlic to the marinade.
• Toppings: One of the best things about this recipe is its easy customization with your favorite chicken shawarma toppings. Of course, you can choose whatever toppings you prefer. Still, if you want to serve your shawarma like I do, I recommend beginning with a sauce (like my favorite Yogurt Garlic Sauce or a classic Tzatziki), then adding tomato, lettuce, and turnip pickles. Furthermore, I also recommend using Middle Eastern bread—such as lavash, pita, or naan—as the dish’s base.

How to Make Shawarma Chicken?

True, a traditional chicken shawarma recipe usually involves slow-roasting the meat on a vertical spit. However, if you don’t have a rotisserie skewer on hand, don’t worry!

Below, you’ll find out how to make a homemade version of traditional shawarma in three easy ways (baked, grilled, and pan-seared)—all without sacrificing an ounce of delicious flavor.

1. Make the chicken shawarma seasoning: Place the ground cumin, ground coriander, paprika, garlic powder, black pepper, ground turmeric, ground cloves, ground cinnamon, ground nutmeg, and ground cardamom in a large bowl. Mix the spices until thoroughly combined, then set them aside. 
2. Dry the chicken: Use paper towels to pat dry the chicken thighs, then sprinkle both sides with salt.
3. Marinate: Place the chicken in a large bowl. Then, add the shawarma seasoning, lemon juice, olive oil, and garlic (if used) and combine. Cover the bowl with stretch film and let the meat marinate for three hours or overnight.

4. Cook the meat: You have three choices when it’s time to cook your chicken:
   • To make an oven-roasted chicken shawarma, preheat your oven to 425 degrees F. (218 degrees F.), and arrange the marinated chicken on a baking sheet. Place the pan in the middle rack and bake the chicken for 18-20 minutes or until the thickest part of the meat registers 165 degrees F. with a digital thermometer. If you want more thoroughly browned chicken, move the pan to the top rack and broil it for 2-3 minutes, ensuring you keep a close eye on the meat.
   • To make chicken shawarma on the stovetop, heat a large skillet over medium-high heat until hot (cast-iron, stainless steel, or non-stick pans would all work in this variation). Place the marinated thighs on the hot skillet and cook the first side for 4-5 minutes or until lightly charred. Then, turn the chicken to their other side and cook for another three minutes or until the meat reaches 165 degrees F. Depending on the size of your skillet, it may be best to cook your chicken in two batches to avoid overcrowding.
   • To make grilled shawarma chicken, begin by preheating your grill to 450 degrees F. Then, scrape the grill grates to remove any food residue and brush them generously with vegetable oil. Once the grill is heated, place the chicken on the grates, close the cover, and cook the thighs for five minutes on one side. Finish the cooking process by turning the chicken pieces to the other side and continue grilling for 3-4 minutes or until your chicken is cooked.

5. Rest and serve: Transfer the cooked chicken shawarma onto a plate, cover it with aluminum foil, and let it rest for five minutes. Once rested, serve the meat with your favorite toppings and enjoy.

How to Serve Chicken Shawarma?

Want to make the most of this Lebanese chicken shawarma recipe? Not only can you customize your shawarma toppings, but you can also choose how you want to eat it—in a wrap, pocket, bowl, or beyond!

• Make it a wrap: One of the most iconic ways to enjoy this chicken dish is to turn it into a Middle Eastern wrap. Simply place the chicken slices on a flatbread, like lavash or naan bread, or sliced pita bread to make a shawarma pocket. To lend it creamy, nutty notes, you can also spread your bread with tahini sauce, like my tangy Yogurt Tahini Sauce. For a zesty and herby twist, try my Schug Sauce or Lemon Tahini Sauce. Finally, top the wrap with fresh ingredients, such as tomatoes, lettuce, pink turnip pickles, and pickled red onion, and enjoy.
• Chicken Shawarma Bowl: If you’re not looking to make a handheld meal, this chicken shawarma couldn’t be easier to transform into a fork-ready meal. Serve your chicken pieces atop a base of savory Bulgur Pilaf or tender vermicelli rice, then top it with sliced tomatoes, cucumbers, and a dollop of Hummus. Voila! A complete, hassle-free meal.

What to Serve with Chicken Shawarma?

There are countless ways to enjoy this quick chicken shawarma recipe. Whether you’re in the mood for a chicken shawarma pita wrap or a hearty bowl of greens, these ideas will take your basic recipe to the next level.

• Tzatziki Sauce: Want a classic chicken shawarma sauce to serve with your succulent main? I’ve got you covered. Tzatziki strikes a delectable balance between light and tangy flavors, perfectly balancing the chicken’s savory, well-spiced flavors.
• Tabbouleh: Flavorful yet filling, tabbouleh is a delicious grain that transforms your protein into a complete meal. Try your chicken shawarma alongside my Turkish Tabbouleh Recipe or Quinoa Tabbouleh for an irresistibly bright, Mediterranean taste. 
• Salad: You don’t need a grain to turn this Greek shawarma into a tasty meal. Try using your chicken to top a crispy-fresh Greek salad or a juicy tomato salad, like my ten-minute Piyaz, and you’ll never be at a loss for quick lunch ideas again.
• Drink: If you want to do it as they do it in the Middle East, skip the soda and serve it with the popular salted yogurt drink (aka ayran). This refreshing drink cools it down and helps balance the flavors of the spicy chicken.

FAQs

Want to know more about this Arabic chicken shawarma recipe? Below, you’ll find answers to any remaining questions, from taste profiles to regional variations.

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If you make your own Easy Chicken Shawarma following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

I have been making this chicken chickpea curry for the last couple of years and I like to think of it as comfort food at its finest. Thanks to warming spices, plenty of protein, and filling fiber, it’s a complete weeknight meal that is not only delicious but packed with great nutrition too.

If you are a fan of similar chicken stews and soups, be sure to also check out my Crock Pot Chicken Stew and Chicken and Vegetable Soup.

Ingredients

This spicy chicken and chickpea curry includes budget-friendly ingredients thanks to its use of canned goods. Those, plus a few delicious fresh veggies, and you have yourself an exceptional homemade curry. We will need:

• Chicken: You can use boneless, skinless chicken breasts for lighter calories or chicken thighs for a richer flavor. The key is to cut the meat into chicken pieces for fast cooking and caramelized edges.
• Oil: I used olive oil but avocado oil would also work.
• Onion: Yellow onion or white onion both work.
• Bell peppers: Use any color bell pepper that you like. If you are short on time, you can also use canned green chilies instead.
• Fresh garlic: A few fresh garlic cloves give it a punchy, aromatic flavor.
• Fresh ginger: Peel and grate the ginger fresh at home for a warm, spicy kick.
• Spices and seasonings: Use your favorite store-bought curry powder, along with a simple mix of Kosher salt and black pepper. Hot curry powder usually includes the addition of cayenne pepper but if yours doesn’t have it, you can add a pinch of cayenne pepper, if preferred.
• Tomatoes: We used a can of fire-roasted diced tomatoes for more depth of flavor, but regular canned diced tomatoes would also work.
• Coconut milk: Full-fat creamy coconut milk provides the creamiest, richest texture. I would avoid light coconut milk for this recipe.
• Chickpeas: Use one can of chickpeas (aka garbanzo beans), just make sure to rinse and drain beforehand. You can use dried chickpeas and cook them yourself if you have the extra time.
• Baby spinach: A few handfuls of fresh spinach give it color and nutrition. Fresh kale is a great leafy green substitute.
• Lime and lime juice: Fresh lime juice gives it a nice, zippy pop. Reserve a few fresh lime wedges for squeezing at the end. In a pinch, lemon juice would also work.
• Fresh herbs: Finely chopped fresh cilantro leaves are divine in many curry recipes. Fresh mint leaves or fresh parsley would be a nice addition, too.

How to Make Chicken Chickpea Curry?

Chicken curry and chickpeas is a complete one-pot meal (no extra dishes required) ready from start to finish in no time. In other words, a superhero weeknight dinner. Here’s how I like to do it:

1. Prep chicken: Pat dry chicken with paper towels and cut it into 1-inch small cubes.
2. Season chicken: Place the cubed chicken in a large bowl and season all over with Kosher salt and black pepper.

3. Saute chicken: Heat 1 teaspoon of olive oil in a Dutch oven or large pot over medium-high heat. Sear half of the chicken cubes until lightly golden brown and almost cooked through, turning once with tongs. Transfer the now-semi-cooked chicken onto a plate. Repeat the same process starting with oil and the remaining chicken.
4. Saute vegetables: Reduce to medium heat and in the now empty pot, add the olive oil, chopped onion, and red bell pepper. Saute until softened, stirring occasionally, about 4-5 minutes.
5. Add spices and aromatics: Add garlic, curry powder, and fresh ginger and saute, stirring constantly, until the garlic is soft and the spices are fragrant, about 2-3 minutes.
6. Stir in liquids: Return the chicken (and its juices) to the Dutch oven, along with the diced tomatoes (with juices), coconut milk, and chickpeas. Stir, making sure to scrape the bottom of the pan with a wooden spoon. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.

7. Boil, then simmer: Bring the chicken garbanzo curry to a boil, then cover, and reduce to low heat. Simmer for 10 minutes, stirring occasionally.
8. Add the greens: Remove the lid and add the spinach and lime juice. Stir and simmer until the spinach is wilted, about 2 minutes. Taste for seasoning and add more as desired.
9. Garnish and serve: Finish with cilantro. Serve with wedges of lime on the side.

How to Store, Freeze, Thaw, and Reheat?

This chickpea chicken curry can be stored in the refrigerator and freezer and makes an exceptional meal for meal prep. Here is how I like to store this chickpea curry with chicken:

• Storage: Cool to room temperature, then transfer to a large airtight container. Store in the fridge for up to 3 days.
• Freeze: Cool completely, then transfer to a freezer-safe airtight container. Label, date, and freeze for up to 2-3 months.
• Thaw: Thaw the chicken curry with chickpeas overnight in the fridge.
• Reheat: Reheat in a large pot over medium heat until simmering. The chickpea and chicken curry will naturally thicken over time. Add a splash of water or chicken stock to bring it back to the right consistency.

What to Serve with Chicken Garbanzo Curry?

Here are some of my favorite ways to serve this chicken chickpea recipe, all of which complement the culture, flavor, and textures.

• Bread: Serve it with warm naan bread, pita bread, or any other crusty bread you prefer to soak up all that delicious sauce.
• Rice: Keep it hearty with Brown Jasmine Rice or Basmati Rice, or go low-carb with some Cauliflower Rice instead.
• Other Grains: Give this chickpeas chicken curry a fun twist with some Lemon Quinoa, Bulgur Wheat Pilaf, or Wild Rice on the side.

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Other One Pot Chicken Recipes You Might Also Like:

• Easy Marry Me Chicken Recipe
• Bulgur with Chicken
• Chicken Teriyaki Stir Fry

If you try this Chicken Chickpea Curry recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Whenever my husband asks for chicken wings, I usually make my Oven Baked Chicken Wings recipe. However, last night I decided to give these crockpot chicken wings a try, and let me tell you, they are seriously addicting. Crispy, crunchy, juicy, sweet, savory, spicy, you see what I mean. Finger lickin good.

But what I love most about these chicken wings in the slow cooker is that they are a healthy chicken wing recipe (no deep frying in sight), sweetened with natural sugars (no refined sugar or oil), and virtually hands-off (thank you, Crock Pot).

Ingredients

Slow cooker chicken wings are made with basic pantry staples, which you probably already have in your pantry and fridge. We will need the following ingredients:

• Fresh chicken wings: When buying chicken wings at the grocery store, look for a party mix pack with both chicken drumsticks and flats. If the store only has whole chicken wings available, you’ll want to halve them at the joint and remove the wingtip when you get home. Frozen wings can also be used, but you will have to thaw them overnight in the fridge.
• Ginger: Don’t be shy with the ginger. The recipe card states 3 tablespoons of fresh ginger (2-inch piece), and that is intentional. Fresh ginger gives these sticky chicken wings a welcome spicy kick.  Also, for best results, make sure your ground ginger for the glaze is fresh and fragrant.
• Garlic: A few fresh garlic cloves in the dry rub give it a nice punchy flavor. Feel free to add a pinch of garlic powder or onion powder to the glaze for extra savory flavor.
• Coconut sugar: Most recipes call for light or dark brown sugar, but I love coconut sugar here for its natural sweetness. That sweet and savory flavor just can’t be beat.
• Soy sauce: I used regular soy sauce, but if you prefer a low-sodium soy sauce, feel free to go for it. If you prefer no soy, swap it out for coconut aminos.
• Cayenne pepper: A nice kick of cayenne pepper gives it the spice we need. A few grinds of fresh black pepper would also be a nice addition.
• Water: Water thins out the glaze to a brushable consistency.
• Tomato paste: Tomato paste adds a special tang, depth, and color. I like to buy tomato paste in a squeeze tube or glass jar so that it lasts longer.
• Sesame seeds: Sesame seeds really ride home that Asian sticky chicken wings appeal and complement the flavors of soy, coconut, and ginger.
• Garnish: Garnish the wings with thinly sliced scallions for a punchy finish. Optional garnishes include fresh cilantro or a drizzle of hot sauce, like Sriracha sauce.

How to Make This Recipe?

The best part about this slow cooker chicken wings recipe is that it is a set-it-and-forget-it meal, which means you can go about your day while the sweet, tangy scent of sticky chicken wings wafts around your home. After that, a quick glaze and broil, and you are good to go. Here are the step-by-step instructions:

1. Prep chicken wings: If you’ve purchased whole chicken wings, cut them in half at the joint and remove the wingtip (If this is your first time working with whole wings, check out my post on How To Cut Turkey Wings, which is very similar to chicken wings). Pat dry all sides of the chicken wings with paper towels.
2. Make the rub: In the insert of your slow cooker, stir the fresh ginger, garlic, coconut sugar, soy sauce, and cayenne pepper together until incorporated.
3. Toss with rub: Place the dried chicken wings into the insert of the slow cooker and toss with the rub until evenly coated.
4. Slow cook: Cover with the lid and cook on low until all the fat from the chicken wings renders and the chicken is tender, about 3-4 hours. Stir once or twice during the cooking process for even cooking.

5. Remove cooked chicken wings: Remove the cooked wings from the slow cooker with a slotted spoon. At this point, the chicken should be cooked all the way through, but you can double-check by inserting a meat thermometer into the thickest part of a wing without touching the bone (the internal temperature should reach 165 degrees F or above). Discard the liquid in the slow cooker.
6. Prep equipment: Adjust the oven rack to the middle position. Place a sheet of parchment paper on a large baking sheet. Generously spray a wire rack with cooking spray and place on the prepared baking pan. Preheat the broiler to HIGH.
7. Make the glaze: In a small bowl, whisk together the water, tomato paste, coconut sugar, soy sauce, cayenne pepper, and ground ginger until combined.
8. Sauce the wings: Place the chicken wings in a single layer on the prepared wire cooling rack. Generously brush half of the sauce on top of the wings. Place the baking tray on the middle rack of the oven.

9. Broil: Broil until the wings are crisp with a light char, about 8 minutes. Watch carefully to avoid burning. Flip each wing with a pair of tongs and brush with the remaining sauce. Continue to boil for 3 minutes more or until caramelized.
10. Garnish: Sprinkle with toasted sesame seeds and green onions, if desired. Serve and enjoy!

What to Serve with Slow Cooker Chicken Wings?

The slow cooker method allows me to cook a big batch of sticky wings, which means this is my go-to appetizer for parties, potlucks, and the unofficial holiday here in the U.S. – the Super Bowl. Since I think these Asian-style chicken wings deliver enough flavor on their own, I do not serve them with a dipping sauce like blue cheese dressing or ranch dressing.

With that being said, I love to serve these alongside a plethora of finger foods, snacks, and appetizers, including:

• Chips and Dip: Set out a big bowl of chips and some dips, like Cherry Tomato Salsa and 4-ingredient Guacamole.
• Nachos: Give your food spread that much more crunch factor with Shredded Chicken Nachos.
• Chili: Nothing says football more than chili, and I love to make a big batch of Turkey Pumpkin Chili or Quinoa Chili.
• Cocktails: Really get the party started and serve with Pineapple Margaritas or Blueberry Margaritas.

FAQs

If you try this Slow Cooker Sticky Chicken Wings recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from CooksCountry.com

No party menu is complete without this chicken nachos recipe. However, suppose you want to take this dish to the next level. In that case, you can pair it with dozens of other delectable Mexican recipes, such as my creamy Basic Guacamole Recipe or my sweet-and-spicy Easy Street Corn.

Or, if you’re in the mood for another savory and succulent meat dish, my Slow Roasted Chicken Wings strike the perfect balance between crispy, flavorful skin and tender meat. No matter what you choose, you can easily spice up the day with a pitcher of my Easy Pineapple Margarita Recipe.

Chicken Nachos Ingredients

There’s no need to empty out your wallet to make this easy shredded chicken nachos recipe. You only need a handful of pantry-ready ingredients to make this authentically delectable, restaurant-quality dish.

• Chicken: Nearly any shredded chicken would work when making pulled chicken for nachos, whether you want to use boneless chicken thighs or boneless chicken breasts. In terms of preparation, I roasted my chicken in the oven with a coating of spices, then shredded them while warm to achieve the most attuned seasoning profile. However, if you prefer a more hands-free method, you can also make nachos with rotisserie chicken or cook your chicken in a crock pot.
  You can even use leftover chicken if you have some on hand or make a grilled chicken nachos recipe for a smokier, summer-fresh flavor. Regardless of your cooking process, just be sure you have 4-5 cups of shredded chicken before assembling your nachos. That being said, however, you can also substitute this recipe’s chicken for sauteed ground beef if you’d prefer a savorier, more pronounced meat flavor.
• Oil: Though I use olive oil to cook chicken for nachos, any other flavorless vegetable oil, such as avocado oil, would work.
• Seasoning: I’ve found that the best seasoning for chicken nachos is a basic, smoky, and piquant mix of chili powder, ground cumin, salt, and pepper. Alternatively, you can use your favorite pre-made taco seasoning if you’re in the mood for a quicker seasoning solution.
• Enchilada sauce: Though an optional addition, I love adding enchilada sauce to my shredded chicken nachos, as it adds a savory, light richness to the mixture. You can use any store-bought brand you prefer (my favorite is Siete Red Enchilada Sauce -affiliate link) or make your enchilada sauce from scratch.
• Tortilla chips: When selecting a chip for this chicken nacho bake, I highly recommend picking thick, sturdy, restaurant-style tortilla chips. This chip style better withstands baking and won’t get as soggy as other varieties. Furthermore, if you have the time, you can also make homemade tortilla chips for a fresher, more customizable taste. However, I don’t recommend making chicken nachos with Doritos and any other commercially seasoned chips, as they are relatively flimsy and won’t withstand the moisture of the wetter ingredients.
• Cheese: To ensure an even distribution of cheese throughout your nachos, you must use shredded cheese. I use Monterey Jack cheese due to its buttery flavor and highly meltable composition. However, you can use Pepper Jack cheese, mozzarella, or Colby Jack, as well, to achieve a spicier, creamier, or tangier flavor profile. Or, you can even use a blend of cheeses for a more full-bodied taste, with some of my favorites being a Mexican blend cheese and Cheddar Jack (a mix of cheddar cheese and Monterey Jack).
• Black beans: Black beans are a great way to add a tender, mildly sweetheartiness to chicken and cheese nachos. Don’t have any black beans in the pantry? You can use pinto beans instead, giving your nachos a creamier, earthier taste.

What to Put on Chicken Nachos?

The sky’s the limit when it comes to toppings and customizing this loaded chicken nachos recipe. However, these classic toppings—zesty, creamy, and bright—are my favorite ingredients to give this dish an authentic Mexican taste.

• Salsa with Cherry Tomatoes: This easy salsa recipe is my go-to when making easy chicken nachos. Not only does this sauce boast robustly bright flavors, but it also comes together in just ten minutes! No time to make salsa? Sliced or diced tomatoes would also work.
• Guacamole: Creamy, garlicky, and tangy, guacamole is a no-brainer when it comes to nachos. One taste of this simple side and the entire bowl will disappear in seconds.
• Jalapenos: If you’re a fan of heat, jalapenos are just what you need to lend a kick of spice to your chicken cheese nachos. If you prefer a crisper, fresher, and more colorful topping, I recommend using fresh jalapeños. However, if you’re in the mood for a softer texture and a more tart flavor, pickled jalapenos are the way to go.
• Sour cream: Sour cream—smooth, light, and tangy—makes an excellent addition to the savory, meatier base of this Mexican chicken nachos recipe. Serve this ingredient as a dippable side or a dollop on top, and your guests will be licking their fingers clean.
• Corn: This mildly sweet and tender addition adds a beautiful pop of color to these sheet pan nachos.
• Olives: If you’ve ever found yourself reaching for the table salt to add extra flavor to your meal, this ingredient is for you. Black olives are briny, salty, and brilliant at giving these chicken nachos a savory depth. 
• Squeeze of lime juice: My favorite way to balance the hearty composition of pulled chicken nachos is to add a little bit of lime juice to the mixture. This addition adds a bright, acidic element to the recipe, ensuring every ingredient comes to life.
• Mexican Pickled Red Onions: Tangy, citrusy, and oh-so-flavorful, pickled onions are a great way to enliven your nachos with equal tenderness and crunch.

How to Make Chicken Nachos with Shredded Chicken?

There’s a reason why this easy nachos recipe is such a classic. My step-by-step instructions take the stress out of menu planning, requiring minimal effort and zero hassle. If you are using leftover or rotisserie chicken, you can skip the first six steps and start assembling your nachos.

1. Prep the oven: Preheat your oven to 400 degrees F.

2. Dry the chicken: Use paper towels to pat dry the chicken, then transfer them onto a baking sheet. I use a 13 x 18-inch baking sheet (also known as a half-sheet pan) to fit all my poultry comfortably.
3. Season the chicken: Drizzle the chicken with olive oil and sprinkle both sides with chili powder, ground cumin, salt, and pepper.
4. Bake: Add the seasoned chicken to the oven and let it roast for 15-20 minutes or until its internal temperature reaches 165 degrees F.
5. Shred: Remove the cooked chicken from the oven, then shred it using two forks.

6. Add enchilada sauce (optional step): Drizzle the shredded chicken with the enchilada sauce, and broil the mixture for two minutes. When done, remove the chicken from the oven and set it aside.
7. Prepare the baking sheet: Turn down the oven’s temperature to 350 degrees F., and line a baking sheet with parchment paper.
8. Assemble the first layer: Spread your first layer of tortilla chips on the lined pan. Top them off with half of the shredded cheese, black beans, and shredded chicken.
9. Build the second layer: Place a second layer of chips on top of the first, followed by the remaining black beans and shredded chicken.
10. Bake: Put the chicken nachos in the oven and bake them for 15-18 minutes or until the cheese melts thoroughly.

11. Add the toppings: Top off your baked nachos with your preferred toppings and serve while still hot.

How to Make Ahead, Store, and Reheat? 

It’s no secret that homemade chicken nachos—crunchy, flavorful, and melty—taste best on the day you make them. Therefore, I recommend assembling the dish right before serving to achieve maximum crispiness.

Need more time for day-of preparation? Not to worry: These expert make-ahead and storage tips will ensure you can cut your prep time in half and don’t have to forfeit a single bite of this chicken nacho recipe.

• Make ahead: The best way to kickstart your meal prep is by making the shredded chicken for nachos ahead of time and cooking and shredding it in advance. That way, you only need to assemble and bake the nachos just before you want to serve it. Also, you can plan out and prepare your toppings ahead of time to simplify serving the day of.
• Storage: To store your pulled chicken nachos, first let them come to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film. You can then put them in the fridge until ready to reheat.
• Reheat: I recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. I also suggest removing any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness. Then, you can re-add them to the nachos when ready to serve.

What Tastes Good with Chicken Nachos? 

Versatile, snackable, and utterly irresistible, chicken black bean nachos are one of the best dishes to make if you love putting your unique spin on new recipes. Below, I’ve assembled essential recipes to serve with your savory bake, transforming this simple dish into a five-star menu.

• Dips and salsas: One of the most iconic pairings, salsa exquisitely balances the heartier base of roast chicken nachos with light, bright, and tomatoey flavors. Pico de gallo is an effortless go-to for this dish, though you can also add notes of tropical, juicy flavors by making my Pineapple Mango Salsa or Peach Salsa. Or, you can whip up an easy Hummus Dip for an even creamier, umami-rich condiment.
• Tacos: When you think of Mexican cuisine, chances are you immediately think of tacos—a savory, fresh, and flavor-filled dish anyone can customize to their liking. With my recipe for Brisket Tacos, you can fill your plate with smoky, melt-in-your-mouth flavors. Or, try pairing your nachos with Quinoa Black Bean Tacos for a vegan-friendly dish that has all the zesty, creamy taste you could want from your favorite Mexican food.
• Salads: Want to add a lighter, more nutritious edge to your nachos? Serve them alongside a bowl of Black Bean and Corn Salad for a zesty, veggie-packed side, or spoon out a serving of Mexican Street Corn Salad (AKA “esquites”) for a dish that’s equal parts spicy, tangy, and creamy.
• Margaritas: What party menu is complete without a sweet, boozy treat? My Easy Pineapple Margarita and Blueberry Margaritas are just what you need to give this classic drink a sweet, fruity spin. You can even blend up a Strawberry Basil Margarita to balance your juicier notes with a gourmet, herby finish.

FAQs

You don’t have to be a professional Mexican chef to make chicken nachos in the oven. I answer all your remaining questions in this easy guide, ensuring your dish comes out exquisitely layered and delightfully crisp.

Other Game Day Recipes You Might Also Like

Once you learn how to make shredded chicken nachos, you’ll be itching for more tasty dishes to serve at your next game-day party. These lip-smacking recipes will ensure everyone gets their fill with a perfectly savory, seasoned, and snackable taste.

• Slow Cooker Sticky Chicken Wings
• Vegan Greek Nachos
• Air Fryer Green Bean Fries

If you try this Shredded Chicken Nachos recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Savory, rich, and tangy, this Marry Me chicken recipe is a no-brainer when you’re in the mood for a creamy chicken dinner. However, if you’re on the hunt for other tasty dinners to make with chicken, our archives have countless other five-star dishes to try! My Chicken Fricassee Recipe is a French classic that gets its gourmet flavor from a mixture of earthy mushrooms and luscious wine sauce. Or, you can try my Chicken and Mushroom Stroganoff for a hearty, noodle-packed dish that brims with a sumptuous, velvety taste. 

Ingredients

There are two major groups of ingredients for Marry Me chicken: the chicken and the sauce. The good news is that all of the ingredients you need are readily available at U.S. grocery stores, making this dish a must-have for busy weeknights.

• Chicken cutlets: A vital element of the Tik Tok Marry Me Chicken is the poultry’s thin, delicate texture. Though you can buy pre-made chicken cutlets at your local grocery store, you can prepare them yourself by halving whole skinless chicken breasts lengthwise. However, as you cut your halves, make sure that your halves are of equal size and thickness to promote even cooking. If you find that any portion of your meat is thicker than desired, use a meat mallet to tap these sections until they achieve a uniform size.
• Seasonings: Because this recipe’s sauce is full of savory, tangy, and creamy flavors, all you need to season it is kosher salt and pepper.
• All-purpose flour: Flour is the core thickening agent in this recipe, ensuring it doesn’t come out too liquidy.
• Olive oil: I use olive oil to give my chicken cutlets a perfectly seared exterior and infuse their sauce with deep, fragrant flavors. However, any vegetable oil—such as avocado oil, canola oil, etc.—would also work. You can also use a combination of olive oil and unsalted butter if you want to give your recipe a more decadent finish.

• Fresh garlic cloves
• Chicken stock: For this recipe, I recommend using either homemade chicken stock or store-bought low-sodium chicken stock if you don’t want to make your own. If you’re in a pinch, you can also use vegetable stock, though it may not have as savory, umami-rich flavors as meat-based alternatives.
• Heavy cream: You must use whole-fat heavy cream when making this married chicken recipe, as low-fat or no-fat versions will not thicken, resulting in a watery, less flavorful sauce.
• Sun-dried tomatoes: One of the most essential ingredients in this recipe, sun-dried tomatoes, give this tasty recipe a hint of tart, tangy, and mildly sweet flavors. I suggest using a 4-ounce jar of sun-dried tomatoes, resulting in one cup of tomatoes to use. However, be sure that the brand you buy has no added sugar, as the additional sweetness will make your chicken’s sauce too sweet, knocking its savory profile off-balance.
• Parmesan cheese: I prefer to buy a block of parmesan cheese and grate it myself to ensure maximum freshness and nutty, buttery flavors. However, you can also purchase pre-grated versions to cut down on prep time.
• Spices: The best way to animate this recipe with light, herbaceous flavors is to season it with a mixture of dried oregano and dried thyme (plus a dash of red pepper flakes if you’re a fan of spice). Alternatively, you may use pre-made Italian seasoning for a simpler solution.
• Lemon juice: Though this ingredient doesn’t appear in the original recipe, we found during testing that lemon juice provides a much-needed kick of acid to the mix, brightening the heavier flavors with a tantalizingly zesty edge.
• Fresh basil: Herby, light, and colorful, fresh basil makes an ideal garnish for this creamy chicken dinner.

How Do You Make Marry Me Chicken?

There’s a reason why this viral dish caught on so quickly: it’s a cinch to make but tasty enough to make you want to lick your plate clean. With these step-by-step instructions, you can enjoy an easy chicken recipe any day of the week.

1. Dry the chicken: Use a few sheets of paper towels to pat dry all sides of the chicken cutlets, then sprinkle them with salt and pepper.
2. Dredge: Place the all-purpose flour on a shallow dish. Then, dredge both sides of the chicken breasts through the flour and shake off any excess.
3. Heat the oil: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Wait until the olive oil turns shimmering hot.

4. Cook the chicken: Gently add the chicken cutlets to the skillet, ensuring you don’t overcrowd the pan (you may cook the meat in two batches if necessary). Cook the chicken on each side for 3-4 minutes (or until fully cooked through), then transfer them to a plate and set them aside.
5. Sauté the garlic: Reduce the burner’s heat to medium-low. Then, add the remaining tablespoon of olive oil and the garlic. Saute the mixture for 30 seconds until the garlic turns soft and translucent, stirring constantly to avoid burning.
6. Begin the sauce: Slowly add the chicken broth and heavy cream to the pan, then add the sun-dried tomatoes. Bring the mixture to a boil before reducing the heat, simmering it for another 2-3 minutes. Whisk frequently until the liquid thickens slightly.

7. Add the seasonings: Whisk the Parmigiano Reggiano cheese into the sauce, followed by the oregano, thyme, red pepper flakes (if using), and lemon juice. Taste for seasoning and add more as necessary.
8. Add the chicken: Transfer the cooked chicken to the sauce and let the mixture simmer for 2-3 minutes or until the meat warms through.
9. Serve: Serve the sun-dried tomato chicken over a bed of pasta and top it with chopped basil.

Expert Tips

Savory, tangy, and exquisitely smooth, this recipe tastes straight out of a gourmet restaurant. With these pro tips, however, even beginners can make their dinner guests fall in love with this creamy chicken dish.

• Time-saving: The most time-consuming part of this recipe comes from preparing the chicken cutlets. Therefore, if you’re looking to cut down on prep time, the easiest shortcut is to buy pre-made cutlets, which have the bonus of being evenly sized from the get-go.
• Cook chicken thoroughly: Unlike most other chicken dishes, this easy chicken dinner recipe requires that you fully cook the chicken cutlets before adding them to the sauce. A good rule of thumb is to sear the chicken for 3-4 minutes on each side, ensuring not to overcrowd the pan until the skin develops a nice golden brown color. Though the chicken’s color certainly helps determine doneness, using a meat thermometer is the most foolproof way to check whether your chicken is ready. When done, your thermometer should register at least 160 degrees F. when inserted into the center of your cutlets.
• Prep everything before you start: This creamy chicken recipe comes together in a snap, with the entire recipe basically ready once you add the cream. Therefore, preparing the ingredients before you begin cooking will help eliminate kitchen stress and streamline the cooking process. 
• Taste for seasoning: Before adding the chicken back into the pan, I highly suggest tasting your sauce for seasoning and adding more if necessary. This step is crucial because Parmesan cheese tends to have a salty profile, so it’s best to wait until you incorporate all the sauce’s primary ingredients before adding extra seasoning.
• Serve right away: Because of this recipe’s thick Parmesan sauce and succulent pan-seared chicken, it tastes best when still warm. Therefore, I don’t recommend letting the dish rest or cool before serving.

Other Cooking Methods / Variations of this TikTok Viral Recipe

Like any viral recipe, as this new chicken recipe gained popularity, countless other versions surfaced on social media, from quicker variations to other cooking methods. Below, I’ve listed a few fan favorites to help make your cooking easier.

• Oven-Baked Marry Me Chicken: For this oven-baked variation, cook your chicken cutlets separately in a preheated oven and, when ready, cut them into small chunks. Then, make the sauce on the stovetop and add the cooked chicken to the sauce at the last minute. You can also use leftover chicken if you don’t want to bake chicken from scratch.
• Lazy Marry Me Chicken: Though I don’t prefer using this method, it offers a great way to simplify this recipe, coming together with almost zero prep time. To make lazy marry me chicken, heat store-bought alfredo sauce, tomato pesto, and heavy cream on the stovetop. Then, cook frozen breaded chicken strips in the air fryer and, when ready, add the chicken to the mixed sauce.
• Instant Pot Marry Me Chicken: If you prefer to make this recipe in a pressure cooker, use the “saute” setting to sear the seasoned chicken on each side until browned. Then, remove the chicken and add the chicken stock, Italian herbs, and sun-dried tomatoes to the pot. Once mixed, re-add the seared chicken and cook the mixture on high pressure for ten minutes. After that, use the Instant Pot’s quick release, remove the chicken again, and return the cooker to its saute function. Add the Parmesan cheese and mix the sauce until it becomes smooth. When ready, add the chicken to the sauce once more and serve while warm.
• Marry Me Chicken Pasta: This is my favorite 30 minute chicken and pasta recipe made by using a similar formula. Though this version uses bite-sized chicken both for shorter cooking time and ease of serving.

FAQs