Name: Cumin Chicken Thighs
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 6 chicken pieces (thighs & drumsticks); 2 teaspoons ground cumin; 1 teaspoon ground chili; 1/2 teaspoon salt; 1 tablespoon olive oil

Recipe

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This cumin chicken is juicy, crispy-skinned, and packed with a smoky and savory flavor.

If you need a flavorful, no-fuss dinner, this cumin chicken recipe delivers big taste with just a handful of pantry staples.

top view of a plate with five cumin chicken thighs

Chicken Thighs with Cumin

Chicken thighs are my go-to for midweek dinners. Sometimes I bake them in the oven, but more often I cook them in a skillet where they don’t need too much attention.

The seasoning here is simple: cumin, chili, and salt. It reminds me of when I want that Peruvian chicken flavor but don't feel like mixing a long list of spices. Simple, easy, and always delicious.

How to Make Cumin Chicken Thighs

This delicious dinner comes together super fast by simply seasoning the chicken thighs and cooking them in a large skillet. You’ll sear the meat for 6 minutes on the first side and 3 minutes on the other side. Then, cover the skillet with a lid, leaving a little gap for the steam, and cook for 20 to 25 minutes more.

Knowing When They’re Done

The best way to check chicken doneness is to use a meat thermometer. After 20-25 minutes of cooking, insert the thermometer into the thickest part of the meat. If the internal temperature reaches 175F, your chicken thighs are done!

Easy Sides

Whatever you decide to serve with these cumin chicken thighs will pair well. That said, I have my favorites and I want you to try them! I’m talking about cilantro lime rice, this tasty sautéed cabbage, or a simple bruschetta salad. SO good!

Cumin Chicken Thighs

Servings: 4

Prep Time: 5

Cook Time: 35

Total Time: 40

This cumin chicken is juicy, crispy-skinned, and packed with a smoky and savory flavor.

5 from 3 votes

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Ingredients

6 chicken pieces, thighs & drumsticks
2 teaspoons ground cumin
1 teaspoon ground chili
½ teaspoon salt
1 tablespoon olive oil

Instructions

Prep:

In a small dish, combine ground cumin, ground chili, and salt.
Trim any excess fat from the chicken pieces and pat them dry with a paper towel. Season the chicken pieces with the spices on both sides.

Cook:

Heat a large skillet over medium-high heat. Once hot, heat up the oil. Place the chicken thighs, skin-side-down, in the skillet and sear them for 6 minutes on the first side without moving them from their spot. Flip the chicken thighs over and sear the bottom side for 3 minutes.
Reduce the heat to medium-low and place a lid over most of the skillet, leaving a 2-inch gap on one side, big enough to let the steam out. Cook the chicken thighs 20 to 25 minutes until the chicken’s internal temperature reaches 175F.