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GRILLED CHICKEN CHERMOULA – paleo recipe
Stav Kogan

GRILLED CHICKEN CHERMOULA

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Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

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
  • 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

Method
 

  1. COOKING INSTRUCTIONS Combine all ingredients except chicken in a food processor.
  2. Blend for 1 minute or until well mixed.
  3. Reserve ¼ cup/60 ml of the marinade to serve with the chicken.
  4. 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.
  5. Cover and set in the fridge for at least 4 hours, up to overnight.
  6. Heat the grill to medium-high.
  7. Grill chicken, turning once halfway through.
  8. Grill for 30–40 minutes or until internal temperature reads 165°F/74°C.
  9. Serve drizzled with extra sauce.

Nutrition

Calories: 450kcalCarbohydrates: 3gProtein: 35gFat: 32g

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