Herb-Infused Grilled Chicken with Chermoula

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Marinated in a vibrant Moroccan herb sauce, grilled to juicy perfection with smoky paprika notes. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken breasts, fresh cilantro, fresh flat-leaf parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 cloves minced garlic
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 2 tbsp freshly squeezed lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: In a bowl, combine 1/4 cup cilantro, 1/4 cup parsley, 3 minced garlic cloves, 1 tsp paprika, 1/2 tsp cumin, 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk until smooth.
2. Step 2: Place chicken breasts in a shallow dish and pour the chermoula mixture over them, turning to coat evenly. Marinate for 30 minutes at room temperature.
3. Step 3: Preheat grill to medium-high (375°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and edges are golden brown.