Elevate your grilled chicken game with the magic of chermoula. This North African marinade not only adds a fragrant depth but also tenderises the chicken, ensuring a juicy, flavour-packed result. Whether you’re cooking over charcoal or in a grill pan, the combination of cumin, paprika, and lemon zest in the marinade creates a smoky, citrusy crust that’s hard to resist.
Perfect for summer barbecues or a cosy dinner, this dish pairs well with roasted vegetables or a side of fluffy couscous. The best part? The longer you marinate the chicken, the better the flavour. A few hours in the fridge allows the spices and citrus to penetrate deep into the meat, resulting in a more complex taste.
Chermoula chicken is incredibly versatile. Slice it and toss it into wraps, serve it over a fresh salad, or enjoy it alongside a bowl of harissa-spiced rice. It’s an easy way to elevate a simple protein into something spectacular.
Want to make your own chermoula marinade? Make sure you check out our easy chermoula recipe here. This chicken recipe is also great when prepared on the BBQ (smoker), read our guide on best wood chips for smoking chicken to get a deep smokey flavour on your chicken.
Chermoula Spiced Chicken
Ingredients
- 4 chicken thighs bone-in, skin-on
- 75 g chermoula marinade
- 30 ml olive oil extra virgin
- 5 g salt
- 2 g black pepper
- 1 lemon cut in wedges, for serving
Instructions
- Rub the chicken thighs with the chermoula marinade and refrigerate for at least 2 hours (overnight for best results).
- Heat a grill or pan over medium-high heat and add olive oil.
- Cook the chicken for 5–6 minutes per side until golden brown and cooked through.
- Rest for 5 minutes before serving with lemon wedges.