Description
Experience the bold and aromatic flavors of Ethiopian cuisine with these deliciously spiced chicken thighs. Marinated in a vibrant berbere spice blend and baked to perfection, this recipe offers juicy, tender chicken with a crispy skin and a perfect balance of heat and tang from lemon juice and cayenne pepper.
Ingredients
Scale
For the Chicken:
- 4 chicken thighs (approx 1.5 lbs)
- 3 teaspoons olive oil
- 4 tablespoons berbere spice
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) so it is ready to bake the chicken evenly and achieve crispy, caramelized skin.
- Prepare the Marinade: In a medium bowl, combine the olive oil, berbere spice, lemon juice, black pepper, salt, and optional cayenne pepper. Stir well to create a thick, flavorful paste that will coat the chicken thoroughly.
- Season the Chicken: Generously rub the berbere spice marinade over each chicken thigh, ensuring all sides are well coated for maximum flavor infusion.
- Arrange the Chicken: Line a sheet pan with parchment paper to prevent sticking. Place the chicken thighs skin side down in a single layer on the pan.
- Bake the Chicken: Place the chicken in the preheated oven and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest the Chicken: Remove the baked chicken thighs from the oven and let them rest for a few minutes to allow the juices to redistribute, resulting in moist and flavorful meat.
Notes
- For extra crispiness, you can broil the chicken skin for the last 2-3 minutes, watching carefully to avoid burning.
- Adjust the amount of cayenne pepper based on your preferred spice level.
- Berbere spice can be found at specialty stores or online; you can also make your own blend for authentic flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently to retain moisture.
