Moroccan Spiced Chicken Thighs (Print Version)

Juicy chicken thighs roasted with Moroccan spices, citrus, and herbs for an easy weeknight dinner.

# What You 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
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, 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 Tips:

01 -
  • The spice rub creates an incredibly crispy, caramelized skin that people will think you spent hours perfecting
  • Marinating overnight transforms the chicken into something tender and deeply flavorful
  • Its equally impressive for a dinner party or an easy weeknight meal
02 -
  • Pat the chicken skin completely dry before marinating, any moisture will prevent that gorgeous crispy skin from forming
  • Letting the chicken come to room temperature before roasting helps it cook evenly and prevents the meat from seizing up
  • Do not cover the chicken while it rests after cooking, this will steam the skin and make it lose its crunch
03 -
  • Grilling these over medium-high heat adds a wonderful char that complements the smoky paprika beautifully
  • If you want extra crispy skin, broil for 2 minutes at the very end, watching closely so it does not burn

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