Chermoula Chicken

Farmer J's Classic Charred Chermoula Chicken: a proper charred beauty marinated in punchy spices, preserved lemon, and za'atar. Topped with tahini for a creamy finish-bold, simple, and yours to make at home.

Serves 4

Forkin’ Easy

Ingredients

For the Chermoula Marinade:

  • 25g, of Za’atar
  • 1½ teaspoons, Fine Salt
  • ½ teaspoon, Black Pepper
  • 45g, of Preserved Lemon, chopped
  • 50g, of Tomato Paste
  • 50g, of Rose Harissa
  • 125g, of Extra Virgin Olive Oil
  • Zest of 1 Lemon

For the Chicken:

  • 500g, of Skinless, Boneless Chicken Thighs

Prepare the Marinade:

  1. In a bowl, combine the za’atar, salt, black pepper, tomato paste, chopped preserved lemon, and lemon zest. Mix well.

Marinate the Chicken:
2. Place the chicken thighs in a large dish. Pour 100 g (about ⅓ cup + 1 tablespoon) of the chermoula marinade over the chicken, making sure it’s evenly coated. Reserve the remaining marinade for later.
3. Cover and refrigerate for at least 1 hour, or up to overnight for a deeper flavor.

Cook the Chicken:

  • Grill Option: Preheat your grill to medium-high. Grill the marinated chicken thighs for 25-30 minutes, turning halfway, until fully cooked and the internal temperature reaches 75°C (165°F).
  • Skillet Option: Heat a skillet over medium-high heat and add a small amount of oil. Cook the chicken thighs for 25-30 minutes, turning occasionally, until fully cooked and the internal temperature reaches 75°C (165°F).

Serve:
4. Slice the chicken and drizzle with the reserved chermoula marinade. Serve with tahini and garnish with your favourite herbs.