🌿 Grilled Chermoula Chicken with Veggies

If Morocco and your backyard grill had a love child, this would be it. Juicy chicken thighs meet a zippy, herby chermoula sauce that’s so good you’ll want to put it on everything (and honestly, you should). Pile it high with grilled veggies, a side of fluffy couscous salad, and some crusty grilled bread to mop up all that flavor magic. Serve with Couscous Salad,

Serves 6 to 8

Grilled Chermoula Chicken with Vegetables: Bright, Herby & Full of Flavor

Ingredients

Chermoula Sauce:

• 1 cup fresh cilantro (stems included, packed)

• ¾ cup fresh parsley (stems included, packed)

• 3 large cloves garlic, crushed

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon ground coriander

• 1 teaspoon red pepper flakes (or to taste)

• ⅓ cup fresh lemon juice

• ½ cup olive oil

• 2 tablespoons chili oil (optional for heat)

• Salt and pepper, to taste

For the Chicken & Veggies:

• 3 pounds chicken thighs (I used boneless and skinless)

• 2 tablespoons olive oil or chili oil

• 2 small zucchinis, sliced into thick rounds

• 1 onion, cut into wedges

• 1 red bell pepper, sliced

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Instructions

1. Make the Chermoula: In a blender or food processor, combine all chermoula ingredients — from cilantro through salt and pepper. Blend until smooth and fragrant.

   
   

   

   A vibrant blend of fresh herbs, garlic, and spices being transformed into a smooth, aromatic green sauce in a blender.

2. Marinate the Chicken: In a large bowl, toss the chicken with ¼ cup of the chermoula and 1 tablespoon oil. Make sure it’s well coated. Let it marinate for 30 minutes at room temperature or up to several hours in the fridge. Before grilling, bring the chicken to room temperature for about 20 minutes.

3. Prep the Veggies: Slice the zucchini, onions, and red pepper. Toss them with a few spoonfuls of chermoula and 1 tablespoon oil until lightly coated.

4. Grill Time: Heat your grill to medium-high.

   • Season chicken with salt and pepper.

   • Grill the chicken 4–5 minutes per side, until golden and cooked through (165°F internal temp).

   • Grill the veggies until tender and slightly charred.

Grilled chicken paired with a colorful medley of vegetables, including zucchini, bell peppers, and onions, sizzling on the barbecue.

1. Serve: Arrange the chicken and veggies on a platter. Drizzle with a bit of the reserved chermoula sauce for a fresh, herby finish.

2. Put it inside of you and enjoy!

Grilled chicken and vegetables drizzled with a vibrant Chermoula sauce are served alongside a bowl of fresh couscous salad topped with almonds and a platter of crusty bread, perfect for a delightful outdoor meal.