Grilled chicken chermoula brings North Africa's favorite marinade to the backyard grill: cilantro, parsley, garlic, red chili, cumin, and lemon blitzed with olive oil into a vivid green sauce. Half of it marinates the chicken overnight; the rest is spooned over the grilled pieces at the table. Bright, herbaceous, and smoky — this is the grilled chicken that ruins you for plain barbecue.
SERVES 4
Chermoula is a marinade often used for fish or seafood in Algerian, Moroccan and Tunisian cuisines. The bright flavors of the fresh herbs lend themselves to chicken dishes, too. This dish is best if you allow the chicken to marinate overnight.
INGREDIENTS
6 tbsp/90 ml extra-virgin olive oil
2 tsp/5 g cumin
½ tsp sea salt
½ tsp coriander
½ tsp sweet paprika
1 medium red chili pepper, seeded and chopped
finely grated zest and juice of 1 lemon
2 cloves garlic, crushed
1 ½ cups/40 g fresh cilantro leaves
½ cup/13 g fresh parsley leaves
1 whole chicken, cut into 8 pieces
COOKING INSTRUCTIONS
Combine all ingredients except chicken in a food processor. Blend for 1 minute or until well mixed. Reserve ¼ cup/60 ml of the marinade to serve with the chicken. Pour the rest of the marinade over the cut chicken pieces, making sure they are well coated. Tuck as much marinade as you can under the chicken skin. Cover and set in the fridge for at least 4 hours, up to overnight.
Heat the grill to medium-high. Grill chicken, turning once halfway through. Grill for 30–40 minutes or until internal temperature reads 165°F/74°C. Serve drizzled with extra sauce.
Pro Tips
- Reserve a clean quarter cup of the marinade before it touches the raw chicken — that fresh portion is the finishing sauce and must never be reused.
- Push the marinade under the skin wherever you can; the herb paste flavors the breast meat directly instead of just sitting on the surface.
- Four hours is the minimum marinate, but overnight is where chermoula really transforms the chicken — the lemon and salt tenderize as they season.
- Grill over medium-high and turn only once; constant turning loses the marinade into the fire and prevents proper char.
- Pull the chicken at 165°F internal temperature and let it rest 5 minutes before drizzling with the reserved sauce.
Frequently Asked Questions
What is chermoula?
A marinade from Algerian, Moroccan, and Tunisian cooking, traditionally used for fish and seafood. Its bright herb-and-lemon profile works beautifully on grilled chicken.
Can I bake this chicken instead of grilling?
Yes — roast at 425°F for about 40 minutes until the internal temperature hits 165°F. You'll lose the smoke, so add a pinch of smoked paprika to the marinade to compensate.
How spicy is this dish?
One seeded red chili gives gentle warmth rather than real heat. Leave some seeds in if you want the grill to bring more fire.
How long does leftover chermoula keep?
The reserved fresh sauce keeps three days in the fridge. It's also excellent drizzled over roasted vegetables or grilled fish later in the week.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Combine all ingredients except chicken in a food processor.
- Blend for 1 minute or until well mixed.
- Reserve ¼ cup/60 ml of the marinade to serve with the chicken.
- Pour the rest of the marinade over the cut chicken pieces, making sure they are well coated. Tuck as much marinade as you can under the chicken skin.
- Cover and set in the fridge for at least 4 hours, up to overnight.
- Heat the grill to medium-high.
- Grill chicken, turning once halfway through.
- Grill for 30–40 minutes or until internal temperature reads 165°F/74°C.
- Serve drizzled with extra sauce.
