Ingredients for Charmoula Grilled Chicken Sandwiches
- Olive Oil
- 1/4 cup lemon juice
- Kosher Salt
- Pepper
- Ground Cumin
- Smoked Paprika
- Garlic Clove
- 1/2 cup chopped fresh cilantro
- Chicken Thighs
- Mayonnaise
- Roasted Red Pepper
- Ciabatta Rolls
- 2 cups arugula
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How to Make Charmoula Grilled Chicken Sandwiches
- In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoon salt, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper (optional), 2 cloves garlic (minced), and 1/2 cup chopped fresh cilantro.
- Set aside 1/4 cup of the marinade.
- Add 4 boneless, skinless chicken thighs (about 1.5 lbs) to the bowl, turning to coat evenly.
- Marinate chicken, chilled, for at least 30 minutes, or up to 4 hours (longer is better!).
- In a food processor, combine 1/2 cup mayonnaise, 1/4 cup finely chopped roasted red peppers, and 1/2 teaspoon salt. Blend until smooth.
- Refrigerate the mayo mixture until ready to use.
- Preheat grill to high heat.
- Brush the bottom halves of 4 hamburger buns with 1 teaspoon of the reserved marinade mixture.
- Grill the chicken, turning once, until grill marks appear and the internal temperature reaches 165°F (74°C), about 7-10 minutes.
- Grill the buns, cut-side down, until warmed and grill marks appear, about 2 minutes.
- Let the chicken and buns cool slightly.
- To assemble: Place 1 grilled chicken thigh on each bottom bun half.
- Spread 2 tablespoons of the red pepper mayo on the cut side of each top bun half.
- Top with 1/2 cup arugula per sandwich.
- Place the top bun on each sandwich.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
33g
Carbs
1g