Injera-Crusted Berbere Spiced Chicken Thighs

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 developed and reviewed.

Juicy chicken thighs coated with a crispy injera-inspired crust and infused with smoky berbere spices, roasted to perfection. This Ethiopian-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, bone-in and skin-on, injera flour or teff flour, 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: 15 min Cook: 40 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
1 cup injera flour or teff flour
2 tbsp berbere spice mix
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced
1 tbsp lemon juice

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Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with foil. In a large bowl, combine 1 cup injera flour, 2 tbsp berbere spice mix, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Rub 6 chicken thighs with 4 minced garlic cloves, 1 tbsp lemon juice, and 3 tbsp olive oil until well coated. Dredge each thigh in the injera and berbere flour mixture, pressing gently to adhere.
Step 3: Place the coated chicken thighs skin-side up on the baking sheet and roast for 35-40 minutes until the skin is crisp and an internal temperature of 165°F (74°C) is reached. Let rest 5 minutes before serving.