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Delicious Moroccan Chermoula Chicken marinated in herbs and spices.

Savory Moroccan Chermoula Chicken

A vibrant and flavorful chicken recipe marinated with a North African herb and spice paste known as chermoula, perfect for quick meals that impress.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African
Calories: 350
Ingredients Method Notes

Ingredients
  

Chermoula Marinade
  • 2 cups Fresh cilantro (2 parts) and parsley (1 part) Replace cilantro with more parsley and fresh mint if desired.
  • 4-6 cloves Garlic Use fresh cloves, not powder.
  • 1 large Lemon (zest and juice) Zest brings brightness without acidity.
  • 2 teaspoons Smoked paprika Can substitute with sweet paprika and a dash of liquid smoke.
  • 1 teaspoon Ground cumin Can add extra cumin if coriander is unavailable.
  • 1 teaspoon Coriander Use extra cumin & small pinch of fennel as substitution if needed.
  • 1 pinch Cayenne or chili flakes To adjust heat level.
  • 1/4 cup Olive oil Helps the paste cling to the chicken.
  • to taste Salt and pepper Season generously.
For the Chicken
  • 4 pieces Chicken thighs or other preferred parts Boneless breasts are also acceptable, but monitor cooking time.

Method
 

Preparation
  1. Chop the herbs and garlic, then blitz everything in a small food processor with lemon juice, zest, spices, and olive oil until it forms a thick, saucy paste.
  2. Pat the chicken dry to help the marinade stick, then rub the chermoula paste all over the chicken, getting under the skin if possible.
  3. Marinate for at least 30 minutes up to 8 hours in the refrigerator. Avoid marinating for more than 12 hours due to the acidity of lemon.
Cooking
  1. For oven roasting, preheat to 425°F. Arrange the marinated chicken on a lined baking sheet or cast iron skillet.
  2. Roast chicken thighs for 28-35 minutes, breasts for 18-24 minutes, and wings for 22-28 minutes until fully cooked.
  3. If grilling, heat to medium-high, oil the grates, and grill the chicken, turning as needed until it reaches 165°F.
  4. For skillet cooking, sear in oil over medium-high heat for 2-3 minutes per side, then transfer to a 400°F oven to finish cooking.
  5. Let chicken rest for 5-7 minutes after cooking for juiciness before serving.
  6. For added flavor, drizzle fresh chermoula over the chicken before serving.

Notes

Pair with fluffy couscous or rice, and a simple salad for a complete meal. Vegetable add-ons can include roasted carrots, charred broccoli, or spiced chickpeas for variety. Leftovers are versatile for wraps or grain bowls.