Chermoula Chicken with Bulgur Pilaf - Quick Enough for Weeknights!

Name: Chermoula Chicken
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 cup fresh cilantro leaves (tough stems removed (1 cup is about 1/2 a bunch)); 1 cup fresh parsley leaves (tough stems removed (1 cup is about 1/2 a bunch)); 4 large cloves garlic (peeled); 2 teaspoons cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 teaspoon coarse kosher salt; 1/2 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1 tablespoon fresh lemon zest; 2 teaspoons fresh lemon juice; 4 tablespoons extra-virgin olive oil; 2 pounds bone-in skin-on chicken thighs (2 pounds is about 6 to 8 bone-in skin-on chicken thighs); 1 batch chermoula sauce; Bulgur pilaf (or couscous (optional for serving; see Notes for recipe))

Published: Sep 29, 2010 · Modified: Jul 27, 2023 by Faith · This post may contain affiliate links · 41 Comments

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This chermoula chicken recipe yields tender and juicy meat with crispy skin and tons of flavor thanks to a fresh zesty, spicy North African herb sauce. This restaurant-quality meal whips up in less than an hour and pairs well with couscous or an easy 15-minute bulgur wheat pilaf, which I also share the recipe for.

moroccan chermoula chicken with sweet and savory bulgur pilaf on silver serving platter

I’ve been making different variations of chermoula chicken for the past 10 years or so.

Sometimes I pound chicken breasts flat, stuff them with chermoula, and roll them up for what is basically a Moroccan chicken roulade.

Other times I marinate and grill chicken with chermoula.

And I’ve also been known to eat leftover rotisserie chicken sandwiches with chermoula as a condiment!

If you’re wondering what is chermoula, welcome to your new favorite herby, zesty sauce.

Chermoula is a marinade, relish, or sauce used in Moroccan and other North African cuisines. It’s traditionally used on seafood, but is also delicious paired with chicken, meat, and vegetables. The bright flavors in this fresh herb sauce add a vibrant, refreshing quality and punch of flavor to whatever dish it’s used in.

This fresh herb sauce is similar to Italian pesto and Argentinian chimichurri (which you might have had at Brazilian steakhouses). However, it has earthier notes, thanks to cumin and coriander.

There are different colors of this North African relish, including red, green, and yellow variations.

Common chermoula ingredients include:

Herbs, such as cilantro, parsley, as well as mint in green chermoula
Garlic, and I’ve also seen fresh ginger added as well
Lemon juice, and sometimes pickled lemons
Spices, such as cumin, coriander, paprika, and/or cayenne pepper
Saffron in red chermoula
Turmeric in yellow chermoula
Harissa (a spicy hot North African red chile paste) in red chermoula
Oil, typically extra-virgin olive oil, but I’ve also seen chermoula recipes that use vegetable oil

In This Article

Easy Chermoula Chicken Recipe

Ingredients

In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

Fresh cilantro and parsley – I like to use half cilantro and half parsley, but you can use all cilantro or all parsley if you prefer; make sure to remove the tough stems
Garlic – this adds a ton of flavor and aroma to this fresh herb sauce
Cumin, coriander, smoked paprika, coarse kosher salt, cayenne pepper, and black pepper – this is the spice blend we use to create a well-balanced, earthy, slightly smoky flavor profile
Fresh lemon juice and zest – these add fresh, bright, zesty flavor to the sauce
Extra-virgin olive oil – to help make the sauce into a paste-like consistency
Bone-in skin-on chicken thighs – or you can use bone-in skin-on chicken breasts; you could also use boneless skinless chicken thighs or breasts and reduce the cooking time

Step-by-Step Instructions

Step 1: Make the Chermoula Sauce:

Add all ingredients to a food processor. Pulse a few times to chop it up a bit, and then process until it’s as smooth as you like it (don’t completely puree it, leave a bit of texture).

how to make chermoula chicken in a skillet

Heat a large cast-iron skillet (or other heavy-bottomed, oven-safe skillet) over medium-high heat. Once the skillet is hot, add the chicken thighs skin-side-down, and sear until the skin is brown, about 5 minutes. Remove the skillet from the heat.
Flip the chicken thighs over and spread 2 tablespoons of chermoula sauce on top of each (reserve the remaining sauce for serving).
Bake at 400F until the chicken is fully cooked, about 25 to 30 minutes. (Chicken is fully cooked when it reaches an internal temperature of 165 to 175F.)

Storage

You can make the chermoula sauce up to 3 days ahead and store it in an airtight container in the fridge.

After cooking chermoula chicken, let it cool to room temperature and then store it covered in the fridge for up to 4 days.

What to Serve with Chermoula Chicken

Homemade Rice a Roni
Roasted Duck Fat Potatoes
Orange and Toasted Almond Saffron Rice Pilaf with Golden Raisins
Couscous
Bulgur Wheat Pilaf (see the recipe below)

front view of skillet chermoula chicken with bulgur wheat pilaf

Bulgur Wheat Pilaf to Serve with Chermoula Chicken

One of my favorite things to serve with chermoula chicken is an easy sweet and savory bulgur pilaf. Here’s my recipe:

Ingredients for Sweet and Savory Bulgur Pilaf with Raisins

2 tablespoons extra-virgin olive oil
1 small onion, diced
3 tablespoons raisins
1 cup bulgur wheat
2 cups chicken stock (or vegetable stock to keep it vegetarian)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons minced fresh herbs, such as mint, cilantro, or parsley
1 teaspoon fresh lemon zest

How to Make Bulgur Pilaf

Add the oil to a 3-quart saucepan over medium heat. Once hot, add the onion and cook until it’s softened, about 3 to 4 minutes, stirring occasionally.
Stir in the raisins, bulgur wheat, chicken stock, salt, and black pepper.
Bring to a boil, and then let it boil (uncovered) for 2 minutes.
Immediately turn off the heat, cover the saucepan, and let it sit covered with the heat off for 10 minutes.
Fluff with a fork, and then add the herbs and lemon zest, and gently stir to mix.
Serve!

serving dish of chermoula chicken with bulgur pilaf

Chermoula Chicken FAQs

What Temperature Do You Cook Chicken Thighs?

For the most tender, juicy chicken thighs, cook them at 400F.

We sear the chicken over medium-high heat for about 5 minutes to get the skin nice and crispy before roasting, so our bone-in, skin-on chicken thighs only need to roast for about 25 to 30 minutes at 400F.

Do I Have to Sear the Chicken?

No! If you want, you can make chermoula chicken entirely in the oven.

If you skip searing the chicken thighs, spread the sauce on top and roast them at 400F for about 30 to 35 minutes. To crisp the skin without searing the chicken, you can broil it for a couple minutes at the end of roasting.

How Do I Know When Dark Meat Chicken is Fully Cooked?

Dark meat chicken (such as legs and thighs) is fully cooked when it reaches an internal temperature of 165 to 175F. You can test this with an instant-read thermometer.

Also note that when chicken is fully done, the juices should run clear, not pink or red.

Can I Make Grilled Chermoula Chicken?

Absolutely! To make grilled chermoula chicken, I like to marinade chicken in chermoula paste for at least 4 hours, but up to 24 hours. After that, grill the chicken as normal, and serve with additional chermoula sauce for serving.

More Chicken Dinner Recipes to Make

overhead view of chermoula chicken meal with couscous or bulgur pilaf

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Chermoula Chicken with Bulgur Pilaf - Quick Enough for Weeknights!