Berbere Grilled Chicken

By Dane Feldman

Photo by Dane Feldman.

The weather in the Northeast has been tricky to pin down, so it’s hard to say if grilling season is here to stay or if it isn’t. Regardless, at this time of year I classify pretty much any day where the temperatures reach over 50 a grilling day. The dry heat isn’t here yet, but this grilled chicken has enough dry heat to make up for the weather.

What you’ll need:
3 1/2 lbs chicken breast
1/8 cup salt
4 cups water
3/4 tbsp berbere seasoning
1 tbsp olive oil
1/4 tsp sugar
Juice of 1/2 lime

Brine the chicken by combining the salt and water in a large bag. Add the chicken and shake to coat. Let sit for 30 minutes. Don’t skip this step; your chicken will dry out otherwise.

In a jar, combine the berbere, olive oil, lime juice, and sugar. Shake well and set aside. Pour out the brine but leave the chicken in the bag. Pour in the marinade over the chicken and shake to coat again. Let sit for 15 minutes before grilling.