🇪🇹 Ethiopian / Modern · Chicken Dishes
🍗 Ethiopian Spatchcock Chicken
ዶሮ ቀስቅሳ — Doro Qesqesa
Ethiopian Spatchcock Grilled Chicken — a whole chicken butterflied, marinated in berbere and kibbeh for 4 hours, then grilled flat over charcoal until the berbere skin caramelises magnificently. The Ethiopian outdoor grill tradition applied to a whole chicken.
Spatchcock berbere chicken combines two great cooking traditions — the Ethiopian berbere marinade and the charcoal grill. The flattened chicken cooks more evenly and faster, and the charcoal adds a smokiness that the oven cannot produce.
Ingredients
Equipment: Kitchen scissors or knife for spatchcocking, Charcoal grill, Heavy weight for pressing
- 1 whole chicken — spatchcocked (backbone removed, flattened)
- 4 tbsp berbere
- 3 tbsp kibbeh
- 5 garlic cloves — minced
- 2 tbsp ginger
- 1 tbsp lemon juice
- 2 tsp salt
Method
- Remove backbone with scissors. Flatten chicken by pressing on breastbone.
- Mix marinade. Score chicken deeply. Push marinade under skin and into all surfaces.
- Marinate 4 hours minimum.
- Grill over medium charcoal: 15—18 minutes per side.
- Press with a heavy pan or foil-wrapped brick for the first 10 minutes.
- Internal temperature must reach 74°C at the thickest point.
- Rest 10 minutes.
Chef Tips
- The pressing weight is important — it ensures contact with the grill and even cooking.
- Medium charcoal — berbere burns at high heat.
- Spatchcocking halves the cooking time of a whole chicken.
Common Mistakes to Avoid
- Too high heat.
- Not checking internal temperature.
The Science
Spatchcocking removes the thermal mass of the backbone cavity — the flattened chicken has a more uniform thickness, meaning all parts reach the safe internal temperature (74°C) at approximately the same time. This eliminates the common problem of overcooked breast and undercooked thigh.
Nutrition (per serving)
Health Benefits
- High protein.
- Berbere antioxidants.
- Charcoal grilling — less added fat than pan-cooking.
Cultural Note
Ethiopian spatchcock berbere chicken is what the country's modern restaurants serve for outdoor celebrations — the charcoal grill, the berbere marinade, and the whole flattened chicken combine in a dish of pure theatrical impact.
Storage & Serving
Storage: Refrigerate 3 days.
Reheating: Oven at 180°C.
Serve with: Injera (ETH001), Ayib (ETH096), Fresh salad