Moroccan Spiced Chicken Thighs (Printable)

Juicy chicken thighs coated in aromatic Moroccan spices, roasted until golden and incredibly flavorful. An easy dinner ready in under an hour.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 tablespoon ground cumin
06 - 1 tablespoon ground coriander
07 - 1 teaspoon ground paprika
08 - 1 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon ground ginger
11 - 1/2 teaspoon ground black pepper
12 - 1/4 teaspoon cayenne pepper
13 - 1 teaspoon salt

→ Garnish

14 - 2 tablespoons chopped fresh cilantro
15 - Lemon wedges

# Directions:

01 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, ginger, black pepper, cayenne pepper, and salt in a large mixing bowl until thoroughly combined.
02 - Add chicken thighs to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for enhanced flavor penetration.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or prepare a roasting pan.
04 - Remove chicken from marinade, allowing excess to drip off. Place thighs skin-side up on prepared baking sheet, leaving space between pieces for even cooking.
05 - Roast for 35 minutes until skin is golden and crispy, or until internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
06 - Transfer chicken to serving platter, sprinkle generously with fresh cilantro, and arrange lemon wedges around the edges. Serve immediately.

# Helpful Tips:

01 -
  • The marinade does most of the work for you, infusing the chicken with deep flavor while you go about your day
  • Skin-on thighs stay impossibly juicy and get that irresistible crispy golden edge that everyone fights over
  • These spices are probably already sitting in your pantry, waiting to create something magical together
02 -
  • Pat your chicken dry with paper towels before marinating, this helps the spices stick better and the skin crisp up more effectively
  • Letting the chicken come to room temperature for about 20 minutes before roasting helps it cook more evenly
  • Dont crowd the pan too much or the chicken will steam instead of roast, leaving you with sad flabby skin
03 -
  • Use a pastry brush to get every last bit of marinade out of the bowl and onto the chicken, nothing flavorful should go to waste
  • If youre using boneless, skinless chicken thighs, reduce the cooking time to about 20 to 25 minutes to avoid drying them out

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