This Berbere Chicken is a delicious Ethiopian inspired dish that has juicy chicken thighs with crispy skin, topped with a sweet and spicy Berbere, honey and garlic sauce.
I believe that good food doesn’t have to be complicated as much as possible, and this recipe is a perfect example of that philosophy. With my background in creating flavorful dishes from different parts of the world, I made this to bring these bold and complex flavors of Ethiopian cuisine right into your kitchen!
WHAT MAKES THIS RECIPE UNIQUE
It’s a different take on traditional recipes using Berbere, especially when you want something bolder than the standard honey garlic chicken, because we use honey for a sweet and spicy combo flavor creating a fusion with a twist. Plus, it’s the ultimate one pot meal perfect for a weeknight dinner or meal prepping! You’re able to brown and roast the chicken in one pan without using a ton of dishes and end up with a tender and juicy meat with perfectly crispy skin using my helpful tips.
A DEEPER LOOK AT THIS SPICE
This is a traditional Ethiopian and Eritrean spice mix that is a staple in these areas. It has a complex mix of spices that include black peppercorns, chilies, cumin, sweet paprika, garlic, allspice, and fenugreek.
What Does It Taste Like? It has a warming aromatic sweet fiery heat that resembles a variety of different flavors like chili and curries because of its complex layer of flavors and ingredients depending on the region.
What Is It Good On? This blend is very versatile and is great on fish, chicken, vegetables and in stews.
Where can I find this seasoning? You can purchase it online and also find it in specialty spice stores.
INGREDIENT TIPS
The recipe card below has all of the specific quantities and ingredients, but here’s some expert advice on key ingredients to make sure your dish turns out perfectly.
Chicken Thighs – Bone in with skin is the best cut for juiciness and retaining marinades and flavor.
Honey- This provides a balanced sweetness to the spicy flavor of the Berbere.
Garlic – Use fresh garlic to help the garlicky flavor stand out more. A useful trick I stand by – double the garlic for a more pronounced garlic flavor.
Wine Alternative – Dry white wines add a nice acidity to the sauce. If you don’t have wine on hand, use chicken broth and juice from half a lime. This is a great substitute for when it comes to the acidity you need to balance and brighten the flavors. If you want a sweeter profile, try apple juice instead.
Pro Tip – The heat levels can vary with different brands of spice mixtures. If you are scared it may be too spicy, start with a smaller amount and then add more to taste.
Pro Tip – If you love extra sauce for drizzling over your sides or the cooked dish, double the honey, garlic, spice blend and wine.
HOW TO MAKE IT
Scoring – Start by scoring the skinless side of the meat with a knife to help pack each bite with flavor.
Sauce – After seasoning the meat, make the sauce. Don’t skip on the sauce, this gives the dish that unique sweet and spicy flavor we talked about earlier.
Searing – Next, heat an oven safe skillet over medium high heat. The pan is hot enough if you hear a sizzling sound when adding a drizzle of olive oil to the pan. This is the key to getting that golden crispy skin. Now add the pieces of meat to the pan skin side down. Once the skin is nice and golden brown, flip the chicken, turn off the heat.
Roast – Once you add the sauce, place the pan in the preheated oven cooking until the chicken has fully cooked through. As it cooks, the sauce will bubble and thicken, creating a rich glaze.
TIPS FOR CRIPSY SKIN EVERY TIME
One of the best parts is the golden crispy skin! Here are a few tricks and tips to make sure it turns out perfect every time.
Pat the chicken dry before adding seasoning. Use a paper towel to blot the skin. Moisture keeps the skin from getting crispy.
Use a heavy skillet. A good heavy cast iron or stainless steel pan holds the heat better than a nonstick pan, which helps with getting the golden brown crust.
Don’t overcrowd the pan. If the pieces of meat are too close, they’ll steam instead of sear. Work in batches if your pan isn’t large enough or you decide to double the recipe.
Finish in the oven. After searing, let the oven work its magic. The high steady heat helps the skin to stay crispy while the inside cooks through.
Crispier Results Pro Tip – After it’s cooked through, cook it under the broiler for 2-3 minutes at the end. Just keep a close eye on it to make sure the honey in the sauce doesn’t burn.
Let it rest. Let the meat rest for about five minutes before serving because this helps it to retain its juices and gives a tender juicer result.
Berbere Chicken Recipe
Ingredients
Chicken Seasoning:
- 4 whole chicken thighs with skin and bone
- 2 teaspoons Ethiopian Berbere Seasoning
- Fresh Cracked Black Pepper
- Kosher Salt
Sauce Ingredients:
- 8 garlic cloves finely chopped or pressed in a garlic press.
- 1 cup dry white wine
- 1/8 cup pure raw honey
- ½ teaspoon Ethiopian Berbere Seasoning
- 1 teaspoon garlic powder
- Fresh Cracked Black Pepper
- Kosher Salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Score the skinless side of the meat by slicing slits into the thighs using a knife.
- Season each side of the poultry with the salt, pepper and Ethiopian seasoning.
- In a small bowl mix together the garlic, wine, honey, and remaining Ethiopian seasoning. Set aside.
- Heat a cast iron pan or oven safe pan on the stove top using medium high heat. Once pan is hot, add a drizzle of olive oil to the pan.
- Place meat skin side down in the cooking vessel. Cook for about 3 to 4 minutes or until it gets a nice golden brown.
- Once browned, turn the pieces over in the pan. Turn the stove top heat off. Add sauce mixture to the pan.
- If using an oven safe pan, using oven mitts, place the pan in the oven. If you don't have an oven safe pan, put all the ingredients in a baking dish with the skin side up.
- Bake for 35 to 45 minutes or until the internal temperature is 165 degrees when a food thermometer is placed in the thickest part of the meat.
- Remove pan from oven using oven mitts and serve.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
SERVING SUGGESTIONS
Lentils or Injera Bread makes this a more authentic inspired meal.
Basmati rice, roasted vegetables or a quick salad is a quick pairing for busier days.
Garlic mashed potatoes would be a good choice if you want a more comforting hearty option.
STORAGE, REHEATING & MAKE AHEAD TIPS
Storing Leftovers – Leftovers last for 3-4 days in an airtight container in the fridge and can be frozen for up to 3 months in freezer safe bags. When freezing, freeze the sauce separately in ice cube trays to reserve the sauce as much as possible when reheating. Place the frozen leftovers in the fridge overnight to thaw when ready to use.
Reheating Tips For Crispy Skin – The secret is to use the oven and not the microwave. Place the leftovers on a baking sheet, warm at 375 degrees for about 10 – 15 minutes or until heated through. This helps to retain the crispiness. If you’re crunched for time, reheating them in the air fryer works too.
Marinate Overnight – Marinate overnight for even easier meal prep and to boost the flavor.
FAQs
Yes you can use other cuts such as chicken breast. I only recommend using the stovetop to cook breasts to prevent overcooking in the oven. Sear the chicken breast and then cook them for six to eight minutes or until the internal temperature reaches 165 degrees. Then, add the sauce to the pan and let it cook for about a minute or so until it begins to thicken.
Add a mixture of a teaspoon or two of cornstarch and water to the sauce. Also removing some of the oil after browning the chicken helps with thicker results.
Scoring the skinless side of the meat helps the seasonings and sauce to penetrate the meat for a more flavorful final result.
Yes, the pieces of meat can be made entirely in the oven to save even more time. Cook the sauce in a small sauce pan on the stove top and set aside. Then, bake the chicken pieces on a sheet pan at 400 degrees for about 45 minutes or until the meat cooks through, and garnish the cooked meat with the sauce before serving.
Every recipe we make over here in our little corner of the internet is designed to be packed with flavor and is made with love. I’m sure this will become a favorite in your home. I’m happy you gave it a try!
OTHER RECOMMENDED RECIPES
Truffled Garlic Red Mashed Potatoes
If you decide on going with a comforting side for this one, try out these mashed potatoes made with garlic and truffle flavors.
Marinated Roasted Chicken in Wine Mushroom Cream Sauce with Kalamata Olives.
This is another popular one pot chicken recipe made with a creamy wine sauce and kalamata olives.
If you’re still craving something sweet and spicy, these wings heat the spot too. But with this one we’re using chipotle peppers in adobo for the sauce.
Made This Recipe?
♥♥♥ Please rate this recipe and leave a comment below to let me know if you enjoyed it. And follow me on Pinterest, Facebook, Instagram and Twitter for more delicious inspiration! ♥♥♥
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
Hello just wanted to say this recipe has become a staple for me! It’s so good even my picky siblings destroy it! I love berbere and this recipe uses it so well and is so easy to make! Thanks
So happy to hear!!
I really appreciated the sweet and savory combination. And the chicken came out really tender, which is a first for me lol, all thanks to your cooking instructions.
I just made this and it’s a winner I’ll keep in my back pocket. The only substitution I made was chicken broth and juice of half a lime to replace the acidity of the wine. Amazingly delicious and simple recipe.
Now this is the dinner to serve to make any evening a notch more special! 🙂
Love Berbere!! Making this tonight for dinner. It’s a cold windy and wet Wisconsin day so this sounds perfect ♥️
I am making this right now to take to a Ethiopian themed dinner and board game night. Thanks for the recipe. I am hoping it will be a big hit! Went to World Market and found the Berbere. J Beard
Yay! Hope you all enjoyed it! Hope game night was fun as well!
Hi Sharee! We missed you! We’ve been “offline” in the last months for a variety of reasons (all bad) but we’re back now, and we started using our social media accounts and visiting our favorite blogger friends like you:)
We hope everything is going great for you and your family and you guys are all OK.
Moving on to your recipe now: This one is delicious recipe we’d love to replicate at home. We’ll see how to prepare our own Ethiopian mixture, as we have all the ingredients you described and it sounds fantastic!
Thank you for another beautiful recipe sweetie!
Lots and lots of hugs,
Panos and Mirella
Oh my gosh! I missed you guys! I didn’t see recipes as I checked your page from time to time. I thought you may take summers off to regroup! Sorry you had some issues! We are ok over here! I am in school and doing some catering here and there! So happy to hear from you!
We’re so glad you guys are OK!:) Thank you for stopping by our blog as well!:) Off we go to check out your comment!
Big kiss!
Sure thing!
Berbere is one of my favorite flavors. This looks so tasty!
It is so delicious isn’t it??? Thanks so much!