Coffee-Infused Ethiopian Spiced Rubbed Grilled Chicken

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated with Ethiopian coffee and traditional spices, delivering smoky and aromatic flavors. This Ethiopian-inspired chicken recipe, ready in about 25 minutes, pairs chicken thighs, bone-in and skin-on, strong brewed Ethiopian coffee, cooled, berbere spice blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 10 min Cook: 15 min Serves 6 Ethiopian cuisine 350 cal/serving

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Ingredients

6 pieces (about 2 lbs) chicken thighs, bone-in and skin-on
1/2 cup strong brewed Ethiopian coffee, cooled
2 tbsp berbere spice blend
1 tsp garlic powder
1 tsp paprika
1 tsp ground cumin
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp lemon juice

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Instructions

Step 1: In a large bowl, combine 1/2 cup cooled strong brewed Ethiopian coffee, 2 tbsp berbere spice blend, 1 tsp garlic powder, 1 tsp paprika, 1 tsp ground cumin, 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp lemon juice. Whisk to blend thoroughly.
Step 2: Add 6 chicken thighs (bone-in, skin-on) to the marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours or preferably overnight to infuse flavors.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken thighs skin side down for 6-7 minutes until the skin is crisp and charred in spots, then flip and grill another 6-7 minutes until internal temperature reaches 165°F and juices run clear.
Step 5: Rest chicken for 5 minutes before serving to allow juices to redistribute.