Paleo Grilled Moroccan Chicken with Chermoula Sauce

By mack

Ingredients

• Chermoula Sauce:
• 2 Lbs Boneless, skinless chicken breasts
• 1/2 Cup Chopped Fresh Cilantro
• 1/2 Cup Chopped Fresh Flat-leaf Parsley
• 4 Cloves Garlic
• 1/3 Cup Fresh Lemon Juice
• 2 Teaspoons Sweet Paprika
• 1 Teaspoon Salt
• 1 1/2 Teaspoons Ground Cumin
• 1/4 Teaspoon Cayenne
• 1/2 Cup Olive Oil

Details

Servings 6

Preparation

Step 1

Cut the chicken into 1 ½ inch cubes. Pour about half of the chermoula over the chicken and marinade in a covered glass bowl or freezer bag in the refrigerator for at least 4 hours or overnight.
Thread the chicken onto skewers, about 5 pieces per skewer. If you are using wooden skewers, soak them in water for about an hour before using. Preheat the grill to medium. Grill the chicken for about 5 minutes per side or until cooked through (165°F). Serve with some couscous and the reserved chermoula sauce for dipping.


For the Chermoula Sauce: Place all of the ingredients except the olive oil in a blender and blend until smooth. Slowly drizzle in the olive oil with blender running. Chermoula can be stored in refrigerator for at least a few days.