Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in aromatic Ethiopian berbere spices served alongside a soft, tangy flatbread reminiscent of traditional injera. This african-inspired chicken ready in about 40 minutes pairs boneless skinless chicken thighs, berbere spice mix, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 African cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 tbsp berbere spice mix, 1/2 cup plain yogurt, 1 tbsp lemon juice, 2 minced garlic cloves, and 1 tsp salt. Add 1 lb boneless skinless chicken thighs and coat evenly. Marinate covered in the refrigerator for at least 2 hours or overnight.
  2. Step 2: In a separate large bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add 1 cup water, whisking until a smooth, thin batter forms, similar to crepe batter.
  3. Step 3: Heat a nonstick skillet over medium heat and brush with a small amount of 1 tbsp vegetable oil. Pour about 1/4 cup batter and swirl to cover the pan in a thin layer. Cook for 2 minutes until bubbles form and edges lift, then flip and cook 1 minute more. Repeat to make 6 flatbreads, keeping them warm.
  4. Step 4: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is charred in spots.
  5. Step 5: Serve grilled chicken sliced over or alongside the flatbreads, garnishing with fresh herbs or dipping sauces as desired.

Equipment for this recipe

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Frequently asked questions

How long does Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep berbere spice mix from drying out.

Can I substitute ingredients in Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Berbere-Spiced Grilled Chicken with Injera-Inspired Flatbread?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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