Aroma Spiced Chicken Dish (Printable Version)
Tender chicken thighs marinated in a blend of fragrant spices and herbs, baked to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Marinade
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground cloves
11 - ¼ teaspoon ground cardamom
12 - ¾ teaspoon salt
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon lemon juice
→ Garnish
15 - 2 tablespoons fresh cilantro, chopped
16 - 1 small red onion, thinly sliced
17 - Lemon wedges
# Directions:
01 - In a large bowl, whisk together yogurt, olive oil, garlic, ginger, cumin, coriander, smoked paprika, cinnamon, cloves, cardamom, salt, black pepper, and lemon juice until well combined.
02 - Add chicken thighs to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours for enhanced flavor.
03 - Set the oven temperature to 400°F (200°C).
04 - Arrange marinated chicken thighs on a baking tray lined with parchment paper. Bake for 35 to 40 minutes until the chicken is golden brown, cooked through, and juices run clear.
05 - Allow the chicken to rest for 5 minutes. Serve whole or sliced, garnished with chopped cilantro, sliced red onion, and lemon wedges.
# Expert Advice:
01 -
- The spices are warm and grounding without being overwhelming, like a hug in chicken form.
- It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
- One marinade does all the heavy lifting, so cleanup is actually reasonable.
02 -
- Don't skip the resting step thinking it's a waste of time—it's actually where the magic happens, and cutting into warm chicken immediately just makes it dry.
- The marinade won't look thick or clingy like you might expect, but that's exactly right—thinner marinades actually penetrate better than heavy pastes.
03 -
- If you want more heat without changing the flavor profile, add cayenne pepper to the marinade instead of trying to increase quantities of what's already there.
- Thighs are more forgiving than breast meat, but if you do use breast, keep it under 35 minutes and check early to avoid drying it out.