Cumin and Sea Salt Rubbed Chicken
Infuse your dinner table with bold, aromatic flavors by preparing this Cumin and Sea Salt Rubbed Chicken, a simple yet dazzling recipe perfect for busy weeknights or casual entertaining. Bone-in, skin-on chicken thighs are generously coated with a blend of ground cumin, coarse sea salt, smoked paprika, garlic powder, and freshly ground black pepper, creating a savory crust with a smoky depth of flavor. A drizzle of olive oil ensures crispy, golden skin, while fresh lemon zest and juice brighten the dish with a vibrant citrus finish. Whether roasted in the oven or grilled to perfection, this juicy, seasoned chicken is easy to prepare in just under 45 minutes and pairs beautifully with your favorite side dishes. Garnish with fresh cilantro for a final touch of color and herbaceous aroma, and watch this protein-packed main dish disappear from plates!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Ground cumin
- 1.5 teaspoons Sea salt (coarse)
- 1 teaspoon Paprika (smoked or sweet)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 1 whole Lemon (zested and juiced)
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) or prepare an outdoor grill to medium-high heat.
In a small bowl, combine the ground cumin, sea salt, paprika, garlic powder, and black pepper. Mix well to form a spice rub.
Pat the chicken thighs dry with a paper towel to help the seasoning stick and ensure crispy skin.
Rub the spice mixture all over the chicken thighs, ensuring they are evenly coated.
Drizzle the olive oil over the seasoned chicken and gently massage it in to ensure the spices are well adhered.
Place the chicken thighs on a baking sheet lined with parchment paper or directly on the grill if grilling.
If baking, roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. If grilling, cook for 6-8 minutes per side, turning occasionally, until fully cooked and charred in spots.
While the chicken is cooking, zest and juice the lemon. Sprinkle the zest over the cooked chicken for a bright, citrusy finish.
Transfer the cooked chicken to a serving platter and squeeze the lemon juice over the top.
Garnish with fresh cilantro leaves, if desired. Serve immediately with your favorite sides.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.9 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
