Chicken with Chermoula Sauce

Chermoula is a piquant herb sauce found in the Moroccan and Mediterranean regions. It is a fresh sauce with warm earthy spices such as ginger, cumin and smoked paprika. This versatile sauce may also be used as a marinade or salad dressing.

For best results, allow the flavor of the sauce to blossom at least 2 hours before serving.


Chicken with Chermoula Sauce


  • 4 Boneless Skinless Chicken Thighs or Breasts
  • 4 tsp Home Run Rub
  • 3/4 cup Extra Virgin Olive Oil
  • 1 cup Fresh Cilantro Chopped
  • 1 cup Fresh Italian Parsley Chopped
  • 2 cloves Minced or Fresh Garlic
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Coriander
  • 3/4 tsp Smoked Paprika
  • 1/2 tsp Ground Ginger
  • 3/4 tsp Kosher Salt
  • 1 Lemon Zest and Juice


  • Prepare grill or heat source and season chicken with Home Run Rub.
  • Cook meat and allow to cool 5 minutes. Spoon sauce over chicken and enjoy.
  • To make the Chermoula sauce, combine the remaining ingredients except for the olive oil in a blender. Run for about 10 seconds, then pour in olive oil. Run for another 10 seconds, then transfer sauce to a container and stir well. For best results, allow sauce to temper in the fridge for about 2 hours.