Honey-Glazed Berbere Chicken Thighs with Spiced Rice Pilaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy chicken thighs marinated in a honey-berbere glaze, oven-roasted and served with a fragrant rice pilaf accented by cinnamon and cardamom. This ethiopian-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, berbere spice mix, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tbsp berbere spice mix
• 3 tbsp honey
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups basmati rice
• 3 cups water
• 1 cinnamon stick
• 4, slightly crushed green cardamom pods
• 1 small, finely chopped onion
• 1 tbsp olive oil (for rice)
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine 2 tbsp berbere spice mix, 3 tbsp honey, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to make a marinade.
2. Step 2: Toss 6 bone-in chicken thighs in the marinade until evenly coated. Arrange thighs on a baking sheet lined with foil and roast for 35-40 minutes until skin is caramelized and internal temperature reaches 165°F.
3. Step 3: While chicken roasts, rinse 1 1/2 cups basmati rice until water runs clear. Heat 1 tbsp olive oil in a medium pot over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until soft.
4. Step 4: Add rinsed rice, 1 cinnamon stick, and 4 slightly crushed green cardamom pods to the pot. Stir for 2 minutes to toast rice and spices.
5. Step 5: Pour in 3 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove cinnamon stick and cardamom pods.
6. Step 6: Fluff rice with a fork and stir in 2 tbsp chopped fresh parsley. Serve rice pilaf alongside the honey-berbere chicken thighs.