Charmoula Grilled Chicken Sandwiches


Sisters Meave and Faye McAuliffe run Bread & Water, a Venice Beach catering company. The chicken gets a flavor boost from charmoula, a versatile marinade. “I make extra to use as a dip,” says Meave.


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon smoked Spanish paprika
  • 1 garlic clove, minced
  • 1/4 cup chopped cilantro
  • 4 boned, skinned chicken thighs (about 1 lb. total)
  • 1/4 cup mayonnaise
  • 1/4 cup roasted red peppers, drained and chopped
  • 4 ciabatta rolls (each 4 oz.), split
  • 2 cups arugula

Nutritional Information

  • Calories 691
  • Caloriesfromfat 40%
  • Protein 36g
  • Fat 31g
  • Satfat 5.2g
  • Carbohydrate 67g
  • Fiber 3.3g
  • Sodium 1149mg
  • Cholesterol 99mg

How to Make It

Step 1


Mix oil, lemon juice, 1/2 tsp. salt, the spices, garlic, and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.

Step 2

Blend mayonnaise, red peppers, and remaining 1/2 tsp. salt in a food processor until smooth, about 1 minute. Chill until ready to use.

Step 3

Prepare grill for high heat (450° to 550°). Brush bottom halves of each roll with 1 tbsp. of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7 to 10 minutes. Grill rolls cut side down until warmed and grill marks appear, about 2 minutes. Let both cool.

Step 4

To assemble: Set 1 chicken thigh onto bottom half of 1 roll. Spread 2 tbsp. mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chicken.

Step 5

Make ahead: Wrap well in plastic wrap and chill overnight. Or make through step 3, then assemble at the last minute.


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