Chermoula Chicken Recipe

Chermoula chicken yields tender and juicy meat with crispy skin and tons of flavor thanks to an earthy spiced North African herb sauce.

Course Main Course

Cuisine North African

Keyword Chermoula Chicken, Chermoula Chicken Recipe

Prep Time 10

Cook Time 35

Servings servings

Calories 378kcal

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

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 (TIP: don’t completely puree it, leave a bit of texture).

Prep. Preheat the oven to 400F. Heat a large cast-iron skillet (or other heavy-bottomed, oven-safe skillet) over medium-high heat.
Sear on the stovetop and add the sauce. 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).
Finish cooking in the oven. Bake until the chicken is fully cooked, about 25 to 30 minutes. (Dark meat chicken is fully cooked when it reaches an internal temperature of 165 to 175F.)

Serve the chicken with the remaining sauce to spoon on top, along with bulgur wheat pilaf or couscous if desired.

Nutrition Information: The nutritional information for this recipe was calculated without the optional bulgur pilaf or couscous for serving.
Chermoula Sauce Yield: This recipe makes about 3/4 cup of sauce. You will need the entire batch to make 2 pounds of bone-in skin-on chicken thighs.
Storage: You can make the chermoula sauce up to 5 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.