Chicken Pinchos with Chermoula

These Chicken Pinchos with Chermoula are juicy, tender, and packed with warm spices, fresh herbs, lemon, and garlic. Chicken thighs are marinated in a flavorful Greek yogurt marinade, grilled until perfectly cooked, and finished with a bright, herb-packed chermoula sauce. Serve them as an easy dinner, appetizer, or party-ready bite!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Servings:

Author: Lexi

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.

Nutrition