Moroccan Spiced Chicken Thighs (Printable)
Marinated Moroccan-spiced chicken thighs roasted until crispy and brightened with lemon and cilantro.
# What You'll 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
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - Combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground turmeric, cayenne pepper, minced garlic, salt, and black pepper in a large mixing bowl. Mix until well blended.
03 - Add chicken thighs to the marinade and coat thoroughly. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator for more depth of flavor.
04 - Line a baking sheet with parchment paper or foil. Remove chicken from marinade and arrange thighs skin-side up in a single layer on the prepared sheet.
05 - Roast in the preheated oven for 35 minutes, until skin is crisp and meat is fully cooked. The internal temperature should reach 165°F (74°C).
06 - Remove chicken from oven and let rest for 5 minutes. Sprinkle with chopped cilantro and serve with lemon wedges.
07 - Present hot alongside couscous, rice, or flatbread as desired.
# Expert Tips:
01 -
- You get layers of smoky, bright, and earthy spices without having to measure out a dozen fancy ingredients.
- This chicken is foolproof—crispy skin, juicy inside, and your whole house will smell incredible.
02 -
- I once skipped letting the chicken marinate and the flavor never quite made it past the surface—give it time.
- Tucking a few preserved lemon pieces or green olives among the thighs turns the dish from delicious to unforgettable.
03 -
- Line your baking sheet to avoid any tough scrubbing after—that sticky glaze is delicious but stubborn.
- For the crispiest skin, start with well-dried chicken and give it room to breathe in the oven.