1kg skinless, boneless chicken thighs
500ml Barker's Professional Chermoula Paste
30ml olive oil
40ml lemon juice
2 tsp lemon zest
In a bowl, combine Barker's Professional Chermoula Paste with olive oil, lemon juice and lemon zest. Mix well.
Make 2 or 3 light scores on each chicken piece. This will allow the chermoula paste to penetrate the meat nicely. Rub the chicken thoroughly with the chermoula paste.
Marinate for an hour at room temperature or overnight in the refrigerator.
Preheat a fan-forced oven to 190C.
Place the marinated chicken on a baking paper lined sheet and grill for 40 minutes.