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These Chicken Pinchos with Chermoula are tender, flavorful, and packed with warm spices, fresh herbs, and bright citrus. Marinated chicken thighs are grilled to perfection, then finished with a vibrant homemade chermoula sauce for an easy dinner or appetizer that feels anything but ordinary.
If you’re looking for a chicken recipe that brings BIG flavor without requiring a complicated ingredient list, this is it. The chicken marinates in a spiced Greek yogurt mixture that keeps it incredibly tender, while the fresh cilantro-parsley chermoula adds a bright, herby finish that ties everything together, and it’s naturally gluten-free!
What Are Chicken Pinchos?
Pinchos are small skewered bites that are traditionally served as tapas or appetizers. They’re incredibly versatile and can be made with everything from meat and seafood to vegetables.
For this recipe, we’re using juicy chicken thigh meat because it stays tender and flavorful on the grill. The chicken is coated in a warmly spiced yogurt marinade, grilled, and then tossed with a fresh chermoula sauce.
The result is juicy, smoky, herb-packed chicken with just the right amount of spice and brightness.
Why You’ll Love This Recipe
- Big flavor: Warm spices, lemon, garlic, fresh herbs, and olive oil make every bite flavorful.
- Tender chicken: Greek yogurt helps create incredibly tender chicken thighs.
- Perfect for grilling: These are quick to cook and perfect for summer grilling.
- Great for entertaining: Serve them as an appetizer, party food, or part of a larger dinner spread.
- Naturally gluten-free: This recipe is naturally gluten-free and nut-free.
- Make-ahead friendly: The chicken can marinate overnight, making this an easy recipe to prep ahead of time.
What Is Chermoula?
Chermoula is a fresh North African herb sauce traditionally made with ingredients like cilantro, parsley, garlic, lemon, olive oil, and spices.
Think of it as a bright, herby sauce that adds a ton of fresh flavor to grilled meats, seafood, and vegetables. It’s similar in spirit to pesto or chimichurri, but the combination of spices and fresh herbs gives it its own unique flavor profile.
For these Chicken Pinchos, the chermoula is the finishing touch. The warm spices in the chicken marinade pair beautifully with the fresh, citrusy sauce.
Ingredients Needed
For the Chicken
- Chicken thighs: Boneless, skinless chicken thighs are ideal here because they stay juicy and tender on the grill. Chicken breasts can work, too, but be careful not to overcook them.
- Greek yogurt: The yogurt helps tenderize the chicken while creating a flavorful coating for the spices.
- Olive oil: Adds richness and helps the marinade coat the chicken.
- Lemon: Fresh lemon juice adds acidity and brightness to the marinade.
- Spices: Paprika, cumin, onion powder, garlic powder, turmeric, cinnamon, ginger, and cayenne create a warm, flavorful spice blend.
- Oregano: Adds another layer of savory, herby flavor.
For the Chermoula
- Cilantro and parsley: Fresh herbs that are the foundation of the sauce.
- Shallot and garlic: Add savory flavor and a little bite.
- Olive oil: Brings the sauce together and gives it a silky texture.
- Lemon juice: Brightens the entire sauce.
- Paprika, cumin, turmeric, cinnamon, ginger, and cayenne: These spices echo the flavors in the chicken marinade and make the dish feel cohesive.
- Salt: Brings all of the flavors together.
How to Make Chicken Pinchos with Chermoula
- Make the marinade: Add the Greek yogurt, olive oil, lemon juice, and spices to a large mixing bowl. Stir until everything is well combined.
- Marinate the chicken: Add the chicken thigh meat to the marinade and toss until completely coated.
- Cover and refrigerate overnight. While you can technically marinate the chicken for less time, allowing it to sit overnight in the fridge gives the flavors more time to develop and helps create incredibly tender chicken.
- Make the Chermoula: While the chicken marinates, prepare the sauce. Add the chopped cilantro, parsley, shallot, garlic, spices, olive oil, and lemon juice to a bowl. Stir well and season with salt and pepper to taste. *The chermoula can be made ahead of time and stored in the refrigerator until you’re ready to serve.
- Grill the chicken: Remove the chicken from the marinade and season with salt and pepper. Grill the chicken over medium-high heat until cooked through and lightly charred on the outside. Because chunks of chicken thigh can vary in size, cooking time will vary – aim for an internal temperature of 165°F at least.
- Finish with Chermoula: Once the chicken is cooked, spoon the fresh chermoula over the top and toss to coat.
- Serve immediately and enjoy!
Tips for Making the Best Chicken Pinchos
Don’t skip the marinade. The overnight marinade adds so much flavor and helps keep the thighs tender.
Use chicken thighs. While you can substitute chicken breast, thighs are more forgiving on the grill and stay juicy.
Cut the chicken evenly. If you’re cutting the chicken into smaller pieces for skewers, try to keep the pieces similar in size so they cook evenly.
Don’t overcook the chicken. Chicken thighs are forgiving, but you still want to pull them from the grill once they’re cooked through. * Internal temp of 165°F
Taste the chermoula. The sauce is easy to adjust. Add more lemon for brightness, more salt to bring out the flavors, or more cayenne if you like a little extra heat.
Make extra chermoula. Seriously! This sauce is delicious on more than just chicken. Spoon it over grilled vegetables, fish, steak, or roasted potatoes.
FAQ’s
Yes! Boneless, skinless chicken breasts can be substituted for the chicken thighs. Just be mindful when you go to cook the chicken breasts, they can dry out more quickly.
Absolutely. If you don’t have an outdoor grill, you can cook the chicken in a grill pan or skillet on the stovetop on medium heat. Depending on the size of your chicken pieces, cook for approximately 5–8 minutes per side, or until cooked through.
Yes! As noted, you will want to marinate the chicken overnight anyway. The chermoula sauce also tastes great when prepped ahead of time. We recommend grilling it shortly before serving for best flavor and texture!
Pinchos are small bites of food traditionally served on wooden skewers or with toothpicks. They’re commonly enjoyed as tapas and are perfect for entertaining.
Chermoula is bright, fresh, herby, citrusy, and savory. Cilantro and parsley provide the fresh herb flavor, while lemon, garlic, olive oil, and warm spices round everything out. *Add more or less spice by adjusting the cayenne pepper.
Disclaimer: A big thanks to Visit Phoenix for hosting us on this trip! I was not paid to write this post, but did receive complimentary stay and amenities while on the trip. I value my integrity and never recommend places or things to do that I don’t think you would 1000% love. All thoughts, photos, and opinions here are always, 100% my own.
Make It a Meal
Turn these Chicken Pinchos into a complete dinner by building a Mediterranean-inspired spread.
Serve the grilled chicken alongside white rice, roasted potatoes, a crisp cucumber salad, hummus, and plenty of extra chermoula.
You can also tuck the chicken into gluten-free pita or lettuce wraps and top with fresh herbs and a dollop of Greek yogurt.
Storage
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3–4 days.
Store the chermoula separately when possible. This helps preserve the fresh flavor and texture of the herbs.
To reheat the chicken, warm gently in a skillet or microwave until heated through. Add fresh chermoula after reheating.
More Chicken Recipes You’ll Love
If you’re looking for more easy, flavorful chicken recipes, try:
- Perfect Grilled Chicken Breasts
- Classic Chicken Salad
- Skillet Chicken Shawarma
- Hibachi Chicken and Vegetables
- Grilled Chimichurri Chicken
Chicken Pinchos with Chermoula
Ingredients
For the Chicken
- 2 pounds chicken thigh meat
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 lemon juiced
- 1/2 tablespoon oregano
- 1 cup greek yogurt
Chermoula Sauce
- 1/2 cup cilantro chopped
- 1/2 cup parsley chopped
- 1/4 cup chopped shallot
- 2 garlic cloves minced
- 1 tablespoon paprika
- 1/2 tablespoon cumin
- 1/4 tablespoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1 lemon juiced
- Salt to taste
Instructions
Marinate the Chicken:
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, paprika, cumin, onion powder, garlic powder, turmeric, cinnamon, ginger, cayenne, and oregano.Add the chicken and toss until every piece is well coated.Cover and refrigerate for at least 4 hours, ideally overnight. The longer marinade time allows the flavors to really develop and helps tenderize the chicken.
Make the Chermoula:
- While the chicken marinates, prepare the chermoula.In a medium bowl, combine the chopped cilantro, parsley, shallot, garlic, paprika, cumin, turmeric, cinnamon, ginger, cayenne, olive oil, and lemon juice.Mix well and season with salt and pepper to taste.Cover and refrigerate until ready to use.
Grill the Chicken:
- Preheat your grill to medium-high heat.Remove the chicken from the marinade and discard any remaining marinade. Season the chicken lightly with salt and pepper.Thread the chicken onto skewers, if desired, or place the pieces directly on the grill.Grill until the chicken is cooked through and lightly charred on the outside, turning as needed for even cooking. Cooking time will vary depending on the size of your chicken pieces.The chicken is done when it reaches an internal temperature of 165°F.
Add the Chermoula:
- Transfer the grilled chicken to a serving platter.Spoon the fresh chermoula over the chicken and gently toss to coat.
Serve and Enjoy:
- Serve immediately with additional chermoula on the side.
Notes
- Recipe from Chef de Cuisine Smail Yaakoubi of Prado Restaurant at the Omni Scottsdale.
It looks delicious. Thanks for the recipe.
Love the flavors!!
How much tumeric in the sauce? I just see Tablespoon but no number.
I love your recipes and this looks amazing! Can anything be subbed for the yogurt because of a dairy allergy?
I am so glad! This is one of the few with dairy. Could you do a coconut milk yogurt maybe!?
So there aren’t any tomatoes in the sauce?
Nope!!!
Hi Lexi,
This looks like a great recipe, thanks for sharing! Any idea how long this might take in a grill pan on the stovetop?
Brianna
Depending on how you cut your chicken, 5-8 minutes on each side!