Injera-Crusted Berbere-Spiced Chicken Thighs

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 thighs coated in a flavorful berbere spice blend and baked on a bed of injera bread for a crispy, tangy crust. This Ethiopian-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, bone-in, skin-on, berbere spice mix, injera bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 40 min Serves 4 Ethiopian cuisine 420 cal/serving

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Ingredients

4 pieces chicken thighs, bone-in, skin-on
2 tbsp berbere spice mix
1 large sheet injera bread
3 tbsp olive oil
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Preheat your oven to 400°F (200°C). In a bowl, combine 4 chicken thighs with 2 tablespoons berbere spice mix, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 minced garlic cloves, 3 tablespoons olive oil, and 1 tablespoon lemon juice. Rub the mixture evenly over the chicken and let marinate for 15 minutes.
Step 2: Place 1 large sheet of injera bread in a single layer on a baking sheet lined with parchment paper. Lay the marinated chicken thighs on top of the injera.
Step 3: Bake in the preheated oven for 35-40 minutes until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The injera beneath will crisp up and absorb the flavorful chicken juices.
Step 4: Remove from the oven and let rest for 5 minutes before serving. The injera crust adds a delightful tang and texture to the spicy chicken thighs.