Chermoula Chicken is a flavorful meal for families. Boneless skinless chicken thighs are marinated in chermoula sauce and baked with halved lemons for a flavorful and easy meal.
In a medium bowl, combine the cilantro, parsley, minced garlic, olive oil, lemon zest and juice, smoked paprika, black pepper, salt, ground ginger, ground cumin, and cayenne pepper.
Mix until well combined.
Prepare the chicken
Trim the chicken of any excess fat.
Place the chicken in a bowl, or plastic bag.
Toss the chicken to coat in the marinade and allow to sit and marinate for 20-30 minutes.
While the chicken is marinating, cut the remaining three lemons in half.
Heat a skillet to hot and place the lemon halves cut side down on the skillet to allow them to char a bit. This helps release the flavors of the lemon.
Preheat the oven to 350 F.
Spray a 9x13 baking dish with cooking spray and add the chicken to the dish in a single layer. Arrange the sliced lemon halves amongst the chicken thighs.
Cover the pan with foil and bake in the preheated oven for 30 minutes, or into an internal temperature reaches 160 F.
Remove the chicken from the oven and preheat the broiler to hot.
Remove the foil from the pan and place it under the broiler for 3-5 minutes, until the chicken has a nice golden brown appearance.
Enjoy.
Notes
Leftovers can be stored in the fridge in an air tight container for up to 4 days.