Moroccan Spiced Chicken Thighs (Print version)
Tender chicken thighs coated in aromatic Moroccan spices, roasted to crispy perfection with bright citrus notes.
# Ingredient List:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Spices
02 - 3 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 2 tsp smoked paprika
07 - 1 tsp ground cinnamon
08 - 1 tsp ground turmeric
09 - 1/2 tsp cayenne pepper (optional)
10 - 4 garlic cloves, minced
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Garnish
13 - 2 tbsp chopped fresh cilantro
14 - Lemon wedges, for serving
# How To Make It:
01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne (if using), garlic, salt, and pepper. Mix well to create a marinade.
03 - Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and let marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
04 - Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
05 - Roast in the preheated oven for 35 minutes, or until the skin is crispy and the chicken is cooked through (internal temperature should reach 165°F).
06 - Remove from the oven, rest for 5 minutes, and garnish with chopped cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.
# Expert Advice:
01 -
- The skin gets incredibly crispy while the meat stays juicy
- The spice rub comes together in minutes and keeps in the pantry
- Leftovers (if you have any) make amazing sandwiches the next day
02 -
- Dont skip the resting time after roasting or the juices will run out onto the cutting board
- Skin-side up is nonnegotiable for getting that incredible crispy texture
- The spices will darken significantly during roasting but that just means the flavor is developing
03 -
- Line your baking sheet with parchment for cleanup
- Pat the chicken dry before marinating for better adhesion