Moroccan Spiced Chicken Thighs (Printable Version)
Tender, juicy chicken thighs with aromatic Moroccan spices and crispy skin
# What You’ll Need:
→ 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
# Directions:
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 refrigerate overnight 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, let rest for 5 minutes, and garnish with chopped cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.
# Quick Tips:
01 -
- The crispy skin combined with those warm aromatic spices creates this incredible texture and flavor contrast that feels restaurant quality but comes together in under an hour
- It's one of those forgiving dishes that actually tastes better the longer you marinate it, making it perfect for meal prep or entertaining
02 -
- Pat the chicken skin completely dry before adding the marinade, or you'll never get that crispy skin we're all after
- Don't skip the resting time, I learned this the hard way when all those delicious juices ran right out onto my cutting board
03 -
- If you're grilling instead of roasting, keep the heat at medium and watch for flare-ups from the olive oil
- Line your baking sheet with foil under the parchment for easy cleanup, as those spices can stain