Moroccan Spiced Chicken Thighs (Printable)
Marinated Moroccan-spiced chicken thighs roasted until crispy, brightened with lemon and chopped cilantro.
# What You Need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Marinade & Spices
02 - 3 tablespoons olive oil
03 - 1 tablespoon freshly squeezed 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, optional
10 - 4 garlic cloves, finely minced
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
→ Garnish
13 - 2 tablespoons chopped fresh cilantro
14 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 400°F (200°C).
02 - In a large mixing bowl, whisk together olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper if using, minced garlic, salt, and black pepper until well blended.
03 - Add chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight for enhanced flavor.
04 - Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper or aluminum foil.
05 - Roast in the preheated oven for 35 minutes, or until the skin is crisp and the internal temperature reaches 165°F (74°C).
06 - Remove from the oven and allow the chicken to rest for 5 minutes. Garnish with chopped cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread as desired.
# Expert Advice:
01 -
- This marinade turns humble chicken into something people can’t stop talking about.
- It’s the kind of meal that looks extravagant but is actually easy enough for a Tuesday night.
02 -
- Once, I got impatient and skipped the marinating time; the chicken tasted fine, but the depth of flavor just wasn’t there.
- Letting the skin-air dry for a moment before roasting gives the crispiest finish and is absolutely worth it.
03 -
- Resting the chicken after roasting keeps it tender and juicy; resist the urge to dig in right away.
- For crisp skin, broil for the last minute or two — keep a close watch so it doesn’t go from golden to burnt.