Grilled Berbere-Spiced Ethiopian Chicken with Injera Flatbread

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 chicken marinated in a fragrant, spicy berbere blend and grilled to perfection, served alongside traditional Ethiopian injera bread. This African recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, berbere spice blend, garlic cloves 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: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

1.5 lbs (700g) boneless skinless chicken thighs
2 tbsp berbere spice blend
4 minced garlic cloves
2 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 pieces (store-bought or homemade) injera bread

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Instructions

Step 1: In a large bowl, combine 2 tbsp berbere spice blend, 4 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to form a marinade.
Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
Step 4: Let chicken rest for 5 minutes, then slice.
Step 5: Warm 4 pieces of injera bread on a dry skillet over medium heat for 1-2 minutes each side until pliable.
Step 6: Serve sliced chicken on top of injera bread, using the bread to scoop up meat and juices.