Charmoula Grilled Chicken Sandwiches Recipe

Fire up the grill for these juicy, flavorful Charmoula Grilled Chicken Sandwiches! Inspired by Sunset Magazine, this recipe features chicken marinated in a vibrant, zesty charmoula – a versatile marinade you'll want to make extra for dipping. The perfect blend of herbs and spices creates a taste sensation that's both exotic and satisfying. Get ready for tender chicken, perfectly toasted rolls, and a creamy, spicy mayo spread. A quick and easy weeknight meal that's bursting with flavor!

Prep Time 20 mins
Cook Time 40 mins
Calories 384.5 kcal
Protein 33g
Rating 5.0 (1 Reviews)
Charmoula Grilled Chicken Sandwiches 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Charmoula Grilled Chicken Sandwiches

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How to Make Charmoula Grilled Chicken Sandwiches

  1. 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.
  2. Set aside 1/4 cup of the marinade.
  3. Add 4 boneless, skinless chicken thighs (about 1.5 lbs) to the bowl, turning to coat evenly.
  4. Marinate chicken, chilled, for at least 30 minutes, or up to 4 hours (longer is better!).
  5. 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.
  6. Refrigerate the mayo mixture until ready to use.
  7. Preheat grill to high heat.
  8. Brush the bottom halves of 4 hamburger buns with 1 teaspoon of the reserved marinade mixture.
  9. Grill the chicken, turning once, until grill marks appear and the internal temperature reaches 165°F (74°C), about 7-10 minutes.
  10. Grill the buns, cut-side down, until warmed and grill marks appear, about 2 minutes.
  11. Let the chicken and buns cool slightly.
  12. To assemble: Place 1 grilled chicken thigh on each bottom bun half.
  13. Spread 2 tablespoons of the red pepper mayo on the cut side of each top bun half.
  14. Top with 1/2 cup arugula per sandwich.
  15. Place the top bun on each sandwich.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

5g

Fat

33g

Carbs

1g