Air Fryer Ethiopian Berbere Chicken

Name: Air Fryer Ethiopian Berbere Chicken
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: Ethiopian
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs; 1.5-2 tbsp berbere spice blend; 2 tbsp olive oil; 3 garlic cloves, grated; 1 tbsp lemon juice; 1 tsp kosher salt; Lemon wedges and chopped parsley, to serve

Berbere is a warm chile-spice blend, not a single heat note. Rubbed onto chicken with oil, garlic and lemon, it blooms in the air fryer into a fragrant crust you can eat with rice, injera if you have it, or a simple salad.

37 min total
380°F / 193°C
4 servings
15 min prep

Jump to recipe See steps

Buy a blend you trust

Berbere varies by brand. Start with 1.5 tablespoons on this amount of chicken, taste a cooked edge, then add more next time. Fresh garlic and lemon keep it from tasting dusty.

Air Fryer Ethiopian Berbere Chicken

Prep 15 min · Cook 22 min · Total 37 min · 4 servings

Air Fryer380°F / 193°C

Basket time22 min

Flip / shakeat 11 min

Tested onCosori 5.8 qt, 1700W

Crowding. Space the thighs. Crowding mutes the spice crust.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Season

Season the chicken
Pat thighs dry. Mix berbere, oil, garlic, lemon juice and salt into a paste. Coat the chicken evenly. Rest 15 minutes.
Berbere blends vary. Start with 1.5 tbsp and add more next time if you want deeper heat. The oil and lemon keep the spice from tasting dusty.
Chicken thighs coated in berbere spice paste

Cook

Load the basket
Preheat the air fryer to 380°F (193°C). Arrange thighs in a single layer.
Give each thigh space so the red spice crust can dry and toast instead of steaming soft.
Berbere chicken in the air fryer basket
Cook through
Cook 11 minutes. Flip. Cook 9-11 minutes more until the thickest piece reads 175°F (79°C) and the spice crust looks deep red-brown.
Deep red-brown crust and 175°F near the thickest point means you are done. Do not chase blackened spice. That tastes bitter.
Rest and finish
Rest 5 minutes. Slice and finish with lemon and parsley.
Lemon and parsley wake up the warm spice. Slice across the grain after resting.
Finished Ethiopian berbere chicken