Grilled/sautéed Boneless Chicken Tibs Recipe

Prep the chicken

Trim excess fat from the chicken and pat pieces dry with paper towels. Cut into roughly 1-inch bite-sized cubes so they cook quickly and evenly.

Make the marinade

In a large mixing bowl combine Greek yogurt, lemon juice, minced garlic, grated ginger, 2 tbsp olive oil, kosher salt, black pepper, paprika, and berbere spice. Whisk until smooth and uniform.

Marinate the chicken

Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes; ideally 2–4 hours. If short on time, 15–20 minutes will still add some flavor.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using skewers, soak wooden skewers in water for 30 minutes to prevent burning. Oil the grate lightly.

Thread chicken (optional)

Thread marinated chicken onto skewers, leaving a small gap between pieces for even heat circulation. Alternatively leave loose for grilling on a flat grate or use a grill basket.

Grill the chicken

Place chicken on the grill. Cook 3–4 minutes per side for skewered pieces or about 6–8 minutes total for small pieces, flipping once, until internal temperature reaches 165°F (74°C) and edges are charred. Baste once with 1 tsp olive oil or reserved marinade (discard any marinade that touched raw chicken).

Rest and finish

Remove chicken from grill and let rest 5 minutes. This helps juices redistribute. Finish with a squeeze of lemon and sprinkle chopped parsley or cilantro.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp olive oil and 1 tbsp unsalted butter and swirl to melt and coat the pan.

Sear the chicken

Shake off excess marinade from the chicken pieces (do not wipe them dry). Add chicken in a single layer without crowding (work in two batches if necessary). Let sear undisturbed 2–3 minutes until a deep golden crust forms, then flip and cook another 2 minutes until nearly cooked through.

Add vegetables

Push chicken to the edge of the pan. Add remaining 1 tbsp olive oil if the pan looks dry, then add the onion wedges and green pepper. Sauté 3–4 minutes until softened and slightly caramelized. Add 1 tsp minced garlic and the tomato wedges (if using) and cook 1–2 minutes until fragrant and tomato begins to break down.

Finish and combine

Stir chicken and vegetables together and cook another 1–2 minutes until the chicken reaches 165°F (74°C). Taste and adjust seasoning with more salt, pepper, or berbere as desired. If you like a glossy finish, stir in 1 tbsp butter at the end and swirl to coat.

Garnish

Remove from heat, squeeze lemon over the skillet, and sprinkle chopped parsley or cilantro before serving.

Serve the grilled or sautéed chicken tibs hot on injera, rice, or flatbreads. Offer lemon wedges and hot sauce or awaze on the side. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or oven to retain moisture.