Description
This recipe features delicious Ethiopian chicken thighs marinated in a vibrant berbere spice blend, then baked to crispy, juicy perfection. The fragrant mix of berbere spices with a hint of lemon juice ensures a flavorful and aromatic dish perfect for a quick and exotic weeknight dinner.
Ingredients
Scale
Chicken
- 4 chicken thighs (approx 1.5 lbs)
Marinade
- 3 teaspoons olive oil
- 4 tablespoons berbere spice
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the chicken evenly and crisply.
- Prepare the Marinade: In a medium bowl, combine olive oil, berbere spice, lemon juice, black pepper, salt, and cayenne pepper if using. Mix well until you form a thick, flavorful paste that will coat the chicken thoroughly.
- Season the Chicken: Generously rub the berbere spice paste all over each chicken thigh, making sure each piece is evenly coated for maximum flavor infusion.
- Arrange the Chicken: Line a sheet pan with parchment paper and place the chicken thighs skin side down in a single layer. This helps prevent sticking and promotes even cooking.
- Bake the Chicken: Place the chicken in the preheated oven and bake for 18-20 minutes, or until the internal temperature reaches at least 165°F (74°C). This ensures the chicken is fully cooked and safe to eat.
- Rest the Chicken: Remove the chicken from the oven and let it rest for a few minutes. This helps the juices redistribute, resulting in moister, more flavorful meat.
Notes
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
- Adjust the cayenne pepper to your preferred spice level or omit for a milder flavor.
- Serve with traditional Ethiopian injera bread or alongside rice and vegetables.
- Ensure the chicken reaches the recommended internal temperature to prevent any foodborne illness.
