Moroccan Spiced Chicken Thighs (Printable View)
Succulent chicken thighs with fragrant Moroccan spices, roasted until crispy and golden.
# What You Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Spices
02 - 3 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 1 tablespoon ground cumin
05 - 1 tablespoon ground coriander
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon cayenne pepper
10 - 4 garlic cloves, minced
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Garnish
13 - 2 tablespoons chopped fresh cilantro
14 - Lemon wedges, for serving
# How-To Steps:
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 uniform 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 development.
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 and let rest for 5 minutes. Garnish with chopped fresh cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.
# Expert Advice:
01 -
- The spice rub creates this incredible crispy skin that people literally fight over at the dinner table
- Everything comes together in one bowl and the oven does all the hard work for you
02 -
- Dont skip the resting time or you will lose all those delicious juices when you cut into the chicken
- Skin-side up is non-negotiable if you want that crispy texture everyone loves
03 -
- Pat the chicken skin dry with paper towels before marinating to ensure maximum crispiness
- Let the chicken come to room temperature for 20 minutes before roasting for more even cooking