Moroccan Spiced Chicken Thighs (Printable)

Marinated chicken thighs in Moroccan spices, roasted until skin is crisp; finished 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 kosher salt
12 - 1/2 teaspoon ground black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Lemon wedges

# Steps:

01 - Set oven rack to the center position and preheat to 400°F (200°C).
02 - In a large mixing bowl, whisk together olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground turmeric, cayenne pepper if desired, minced garlic, kosher salt, and ground black pepper until fully combined.
03 - Add chicken thighs to the bowl and toss thoroughly in the marinade, ensuring all surfaces are coated. Cover and refrigerate for at least 30 minutes, or marinate overnight for deeper flavor.
04 - Line a baking sheet with parchment paper or aluminum foil. Remove chicken from marinade and arrange thighs skin-side up on the prepared baking sheet.
05 - Roast chicken in the preheated oven for 35 minutes, or until skins are crisp and internal temperature at the thickest point registers 165°F (74°C).
06 - Remove chicken from oven and allow to rest for 5 minutes. Garnish with freshly chopped cilantro and serve with lemon wedges.
07 - Present hot, accompanied by couscous, rice, or flatbread.

# Expert Tips:

01 -
  • The marinade does all the work overnight so you can relax until dinnertime.
  • The spices cling to the crisp skin, creating the kind of flavor you never forget after the first try.
02 -
  • If you overcrowd the pan, you’ll steam instead of roast and miss out on crisp skin—I learned after a few soggy batches.
  • A squeeze of lemon just before serving transformed the whole dish, cutting through the richness and brightening every bite.
03 -
  • Pat chicken thighs dry before marinating to guarantee the crispiest skin possible.
  • Roast on a wire rack placed over your baking sheet if you want even more airflow and crackling goodness.

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