Chermoula Spiced Chicken
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.
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.