Ingredients
Scale
- 2 pounds chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 tablespoons berbere spice blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon fresh lemon juice
- Fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the olive oil, berbere spice blend, salt, and black pepper. Add the chicken thighs and toss until they are well coated with the spice mixture.
- In a separate small bowl, whisk together the honey, apple cider vinegar, minced garlic, grated ginger, and lemon juice.
- Place the coated chicken thighs in a baking dish, skin side up. Pour the honey mixture over the chicken, ensuring each piece is well covered.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy. Baste the chicken with the pan juices halfway through cooking for extra flavor.
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the spice blend.
- Serve the chicken with a side of steamed vegetables or over a bed of fluffy rice to soak up the delicious glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Ethiopian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 12g
- Sodium: Salt content varies
- Fat: 24g
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: Varies
- Protein: 26g
- Cholesterol: Varies