Berbere Chicken
Berbere Chicken is a boldly spiced roasted or grilled chicken dish coated in a vibrant marinade made from berbere spice blend, lemon juice, and olive oil. The spice mixture creates a beautiful crimson crust on the chicken and delivers layers of heat, warmth, and complexity.
Juicy oven-roasted chicken coated in a vibrant and aromatic berbere spice marinade with citrus and garlic.
Nutrition per serving
Ingredients
protein
spice
aromatics
acid
fat
seasoning
Instructions
Make the Marinade
In a small bowl, combine the berbere spice blend, minced garlic paste, lemon juice, olive oil, and salt. Stir everything together until it forms a thick paste. Taste the marinade and adjust the salt or lemon as needed. The marinade should be bold and intensely aromatic.
Marinate the Chicken
Using a sharp knife, cut 2 to 3 deep slashes into each piece of chicken, cutting down to the bone. This allows the marinade to penetrate deeply. Rub the berbere paste all over the chicken pieces, pressing it firmly into the slashes. Cover and refrigerate for at least 1 hour, ideally overnight for maximum flavor.
Roast the Chicken
Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit. Arrange the marinated chicken pieces on a rack set over a baking tray skin side up. Roast for 35 to 40 minutes until the skin is deep red and charred at the edges and the juices run clear when pierced at the thickest part.
Rest and Serve
Remove the chicken from the oven and allow it to rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat. Serve with injera, a side of gomen, and lemon wedges. Drizzle any pan juices over the chicken for extra richness.
Substitutions
Common mistakes
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