Ethiopian-Inspired Spiced Coffee Rubbed Grilled Chicken

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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 in a robust Ethiopian coffee and spice rub, offering a deep, earthy flavor with a smoky char. This Ethiopian-inspired chicken recipe, ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, ground Ethiopian coffee, berbere spice mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

4 pieces bone-in, skin-on chicken thighs
2 tablespoons ground Ethiopian coffee
1 tablespoon berbere spice mix
1 tablespoon brown sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon lemon juice

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Instructions

Step 1: In a small bowl, combine 2 tablespoons ground Ethiopian coffee, 1 tablespoon berbere spice mix, 1 tablespoon brown sugar, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
Step 2: Rub the spice mixture evenly over 4 bone-in, skin-on chicken thighs. Drizzle 2 tablespoons olive oil and 1 tablespoon lemon juice over the chicken, rubbing it all in for even coating.
Step 3: Cover and marinate in the refrigerator for at least 1 hour, preferably 4 hours, to allow the flavors to penetrate.
Step 4: Preheat grill to medium-high heat (about 400°F). Place chicken thighs skin-side down and grill for 6-7 minutes until the skin is crispy and charred.
Step 5: Flip and continue grilling for another 6-8 minutes until internal temperature reaches 165°F and juices run clear. Rest for 5 minutes before serving.