Grilled chicken with chermoula

3 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Don’t skip the few minutes it takes to toast the spices before crushing them in a mini food processor; it significantly deepens and enhances the depth of the flavor, helping to make this North African spiced herb sauce a big winner. It’s great on this chicken, but is equally delicious spooned over fish and vegetables. A small food processor does double-duty for both crushing the toasted spices and pureeing the herbs. If you don't have a small food processor, you can pulse the spices in a spice grinder until coarsely ground, then finish up the sauce in a regular sized processor.


Coriander seed(s)

2 tsp

Cumin seeds

2 tsp

Kosher salt

1½ tsp, divided

Garlic powder

1 tsp

Black pepper

½ tsp

Extra virgin olive oil

6 Tbsp, divided

Uncooked boneless skinless chicken breast

48 oz, 8 (6-oz) breasts

Garlic clove(s)

2 medium clove(s)


1 cup(s), chopped, leaves and stems

Fresh parsley

1 cup(s), flat-leaf, chopped, leaves and tender stems

Fresh mint leaves

cup(s), chopped

Lemon zest

1 tsp

Fresh lemon juice

1½ Tbsp


½ tsp, smoked

Crushed red pepper flakes

¼ tsp


  1. Prepare outdoor grill for medium-high heat or grill pan over medium-high. Heat small skillet over medium. Add coriander and cumin seeds and cook, shaking pan frequently, until toasted and very fragrant, about 2 minutes. Immediately transfer seeds into mini food processor and pulse until almost ground, about 10 times.
  2. Transfer 3⁄4 tsp ground spices to small bowl and stir in 1 tsp salt, garlic powder, and black pepper. Brush 1 tbsp oil over chicken and sprinkle both sides with spice blend. Arrange chicken on grill rack. Grill until thermometer inserted into center of chicken registers 165°F, about 5 to 6 minutes per side. Place chicken on platter and tent with foil to keep warm.
  3. Add garlic cloves to remaining ground spices in food processor. Pulse until garlic is finely chopped, 4 to 5 times. Gradually add herbs, pulsing between additions, until finely chopped. Add lemon zest and juice, paprika, crushed red pepper, and remaining 5 tbsp oil and 1⁄2 tsp salt and process until well blended. With processor running, drizzle in 3 tbsp water. Serve chermoula with chicken.
  4. Serving size: 1 chicken breast and 11⁄2 tbsp sauce