Pan-Roasted Chicken with Mitmita and Berbere Glaze

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 pan-roasted to golden perfection, brushed with a spicy Ethiopian mitmita and berbere glaze for a vibrant, aromatic finish. This Ethiopian-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, mitmita spice blend, berbere spice blend 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: 10 min Cook: 25 min Serves 4 Ethiopian cuisine 350 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1 tbsp mitmita spice blend
1 tbsp berbere spice blend
2 tbsp honey
1 tbsp lemon juice
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 minced garlic cloves

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Instructions

Step 1: In a small bowl, whisk together 1 tbsp mitmita spice blend, 1 tbsp berbere spice blend, 2 tbsp honey, 1 tbsp lemon juice, and 3 minced garlic cloves until a thick glaze forms.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 3: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin side down and sear for 6-7 minutes until skin is golden brown and crispy.
Step 4: Flip the chicken and brush the skin side generously with the prepared glaze. Reduce heat to medium, cover and cook for 10 minutes, brushing twice more with glaze during cooking until chicken is cooked through and internal temperature reaches 165°F.
Step 5: Remove chicken from skillet and let rest for 5 minutes before serving to allow juices to redistribute. Serve with your choice of side such as injera, rice, or roasted vegetables.