Grilled Lemon-Cumin Chicken with Charmoula Sauce

I loved this flavorful Grilled Lemon-Cumin Chicken with Charmoula Sauce. This tasty chicken is low-carb, gluten-free, South Beach Diet friendly, Whole 30, and Paleo, and the sauce is also great on green beans! Use Grilling Recipes for more recipes like this one.

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Grilled Lemon-Cumin Chicken with Charmoula Sauce found on KalynsKitchen.com

Every summer, my post about How to Make Juicy Grilled Chicken Breasts turns into one of the most popular posts on the blog, and chicken breasts are something I cook far more during grilling season than I do at other times of the year.  I’m always looking for ways to make grilled chicken into something special, and when I was flipping through an old cookbook and saw a recipe for Chicken with Charmoula Sauce, I remembered how I loved that sauce on Steamed Green Beans and Carrots.

I experimented with a marinade that I thought might bring out some of the lemon and cumin flavors in the Charmoula, and the result was this recipe that several people gobbled up when I tested it. Yes, the sauce is really green, but I promise that this is delicious!

Charmoula (also spelled Chermoula) is a bit like pesto, in that you can make it to suit your own tastebuds. I love cilantro, so my version uses more cilantro than parsley.  If you’re not a cilantro fan, you could easily reverse the proportions for those two ingredients and still end up with a very tasty sauce.  This Moroccan sauce is supposed to be especially good on fish, so that’s probably what I need to try it on next!

Grilled Lemon-Cumin Chicken with Charmoula Sauce found on KalynsKitchen.com

Trim chicken breasts; then cut small slits crosswise down each piece.  (I tested the recipe with two chicken breasts, but there is enough Charmoula sauce and marinade for 4 pieces of chicken.) Whisk together the lemon juice, olive oil, cumin, garlic powder, and poultry seasoning to make the marinade. Put chicken in a Ziploc bag or plastic container with a lid and let it marinate in the fridge for 4-6 hours (or slightly longer is fine.)

To make the Charmoula sauce, start with chopped garlic cloves, cilantro, and parsley. Pulse together the chopped herbs, garlic, lemon juice, sweet paprika, and cumin; then add the oil and pulse just until it’s combined.

Grilled Lemon-Cumin Chicken with Charmoula Sauce found on KalynsKitchen.com

When you’re ready to cook the chicken, preheat grill to medium high. Drain marinade and discard. To get those criss-cross grill marks, start by laying the chicken at an angle on the grill grates and cook until the first set of marks is showing.Then rotate the chicken on an angle in the other direction and cook 2-3 minutes more. Turn chicken and cook 3-4 minutes on the other side, until chicken is firm but not hard to the touch.

Grilled Lemon-Cumin Chicken with Charmoula Sauce found on KalynsKitchen.com

Serve grilled lemon-cumin chicken hot, with a generous amount of Charmoula Sauce.

More Tasty Chicken for Dinner:

Slow Cooker Chicken Recipes Photo Index Page ~ Slow Cooker from Scratch
Grilled Chicken with Balsamic Vinegar from Kalyn’s Kitchen
Pineapple Lime Grilled Chicken from The Shiksa in the Kitchen
Rosemary Mustard Grilled Chicken or Zucchini from Kalyn’s Kitchen

Grilled Lemon-Cumin Chicken with Charmoula Sauce

This flavorful Grilled Lemon-Cumin Chicken with Charmoula Sauce is great to make when you have fresh herbs!

Ingredients:

Ingredients for chicken

  • 4 boneless, skinless chicken breasts
  • 3 T fresh-squeezed lemon juice
  • 3 T olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. poultry seasoning (or use any herb blend that’s good on chicken)

Ingredients for Charmoula sauce

  • 2 large garlic cloves, coarsely chopped
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped parsley (flat or curly parsley will work)
  • 1 T + 2 tsp. lemon juice
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cumin
  • 4 -5 T olive oil
  • salt and pepper to taste

Directions:

  1. Trim all fat and undesirable parts from chicken breasts and cut small slits crosswise going down each breast.  (This helps the marinade penetrate and the chicken to cook a little faster.)
  2. Whisk together lemon juice, olive oil, ground cumin, garlic powder, and poultry seasoning to make the marinade.
  3. Put chicken pieces inside a Ziploc bag or plastic container with a snap-tight lid, pour marinade over and let chicken marinate in the refrigerator 4-6 hours. (Or all day is fine too if you’re not home.) If I’m home I like to turn it over a few times but it’s not essential.
  4. To make the Charmoula Sauce, put chopped garlic, chopped cilantro, chopped parsley, lemon juice, sweet paprika, and ground cumin in food process and pulse to combine.
  5. Add the 4 T olive oil and pulse just enough to get it mixed in.
  6. Then taste to see if you want the other tablespoon of oil and add it if you want a milder sauce.  (Don’t over-process; the mixture will not be smooth.)
  7. Add salt and pepper to taste.
  8. When you’re ready to grill the chicken, spray clean grill with nonstick grill spray or oil and preheat grill to medium-high.  (You can only hold your hand there for a few seconds at that heat.)
  9. Let chicken come to room temperature while the grill heats.
  10.  To get criss-cross grill marks, lay the chicken top-side down at a diagonal across the grill grates and let it cook until well-defined grill marks are showing, about 3-4 minutes.  (I lift up the edge to see the marks.)
  11.  Turn the chicken so it’s going the opposite way at an angle to the grill grates and cook about 3-4 more minutes.
  12.  Then turn chicken over and cook 4-5 minutes on the second side, or until chicken is firm but not hard to the touch.  (Cooking time will depend on how hot the grill is, the temperature of the chicken, thickness of the chicken, and even the temperature outside, so pressing the chicken with a finger or cutting into a piece is the best way to tell when it’s done.)
  13.  Serve chicken hot, with Charmoula Sauce spooned over.

Notes:

Recipe created by Kalyn with inspiration from Food and Wine’s Quick from Scratch Herbs & Spices Cookbook.

All images and text ©

South Beach Diet / Low-Carb Diet Suggestions:
Grilled Lemon-Cumin Chicken with Charmoula Sauce is a perfect main dish for any phase of the South Beach Diet and other low-carb diet plans, including Whole 30 and Paleo.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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