Tapaka chicken is a classic Georgian dish known for its crispy golden skin, tender meat, and rich garlic butter flavour. Traditionally cooked in a heavy cast-iron pan with a press, this recipe can easily be recreated at home using common kitchen equipment. Whether you're a fan of bold, garlicky flavours or simply love perfectly crisped chicken, this dish is a must-try.
Why You Should Cook This Dish
This dish is simple yet incredibly rewarding. Here’s why it deserves a spot on your table:
Tapaka chicken has an incredibly crispy skin thanks to the weighted cooking method, which ensures an evenly golden, crackling crust. The combination of butter, garlic, and spices creates a rich, savoury flavour that makes every bite irresistible. The meat stays juicy and tender because cooking under pressure locks in moisture while developing a deep, roasted taste. Best of all, this dish is quick and budget-friendly, requiring only a handful of ingredients and less than an hour to prepare. Whether you're making a comforting family dinner or an impressive weekend meal, this Georgian favourite is guaranteed to satisfy.
The History of Tapaka Chicken
Tapaka chicken (or "chicken tabaka") is a beloved Georgian dish named after the tapa—a heavy cast-iron pan used for cooking it. Traditionally, a weighted press flattens the chicken, ensuring even browning and crispiness. While a tapa skillet is ideal, you can achieve similar results at home using a heavy pan or a pot filled with water.
Cooking for a crowd? If one chicken isn’t enough, cook two at once in separate pans. Alternatively, brown the chicken on both sides in a pan, then transfer it to the oven to finish cooking. This method helps when making larger portions.
Ingredients and Their Role
The success of tapaka chicken lies in its simple yet carefully chosen ingredients. Each component works together to create a dish that is crispy on the outside, juicy on the inside, and packed with flavour. Here’s how each ingredient contributes to the final result:
The chicken is the star of the dish, and using a small whole bird (about 1kg) ensures even cooking while fitting perfectly in a skillet. Butter adds richness and helps develop a beautifully crisp, golden skin. Vegetable oil plays a dual role—enhancing the marinade while also aiding in achieving the perfect crunch during cooking.
No Georgian dish is complete without garlic, which infuses the meat with deep, aromatic notes. A combination of black and red pepper provides a touch of heat, balancing the richness of the butter and adding a subtle kick. Salt is, of course, essential, bringing out all the natural flavours of the dish.
For those who enjoy a slight tang, white wine in the marinade adds acidity and complexity, though it's entirely optional. Finally, a mix of dried herbs like parsley, oregano, and dill gives the chicken a fragrant, herbaceous finish, elevating its overall taste.
How to Cook Tapaka Chicken
To prepare tapaka chicken, start by spatchcocking the chicken—cut through the breastbone and flatten it completely. Marinate it in oil, salt, spices, and optional wine for a few hours to absorb flavour.
Heat a large heavy skillet with butter and sear the chicken skin-side down under a weight (a heavy pan or pot filled with water works well). Cook for about 20 minutes, then flip, add more butter, and press again for 15 minutes. Towards the end, brush with a garlic-oil mixture and sear briefly on both sides for extra flavour.
Serving Suggestions
Tapaka chicken pairs beautifully with a variety of sides that enhance its rich, crispy texture. Fresh herbs like coriander or parsley add a burst of colour and a refreshing contrast to the savoury flavours. Pickled vegetables or a simple rocket and tomato salad bring brightness and acidity, balancing the richness of the dish. A creamy garlic sauce complements the garlicky notes of the chicken, while a dollop of adjika—a spicy Georgian pepper paste—adds a bold kick for those who enjoy extra heat. To make it a complete meal, serve the chicken with warm flatbreads or crispy roasted potatoes, both of which soak up the delicious buttery juices beautifully.
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to three days. To maintain the crispiness, reheat the chicken in a pan over low heat with a little butter or oil. Avoid using the microwave, as it will soften the skin. For longer storage, freeze the chicken in portions and reheat in an oven at 180°C (350°F) for 10-15 minutes until heated through.
Tapaka Chicken Recipe
Tapaka chicken is a crispy, flavourful Georgian dish pan-fried under a heavy weight. Infused with garlic butter and aromatic spices, it’s an easy yet delicious meal.
Ingredients
- 1 small whole chicken (about 1kg)
- 100g butter
- 50ml vegetable oil (for marinade)
- 2 tablespoon vegetable oil (for cooking)
- 100ml dry white wine (optional)
- 4 garlic cloves, minced
- ⅓ teaspoon red pepper flakes
- ⅓ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried herbs (parsley, oregano, dill)
Instructions
- Prepare the chicken by patting it dry with a paper towel. Cut through the breastbone to flatten it completely. Cover with plastic wrap and pound firmly with a meat hammer until the chicken is completely flattened to an even thickness.
- In a large bowl, rub the chicken with 2 tablespoon vegetable oil, salt, spices, dried herbs, and optional white wine. Cover and refrigerate for 2-3 hours to marinate.
- To make the garlic oil, mix the minced garlic, red and black pepper, and 50ml vegetable oil. Set aside.
- Heat a large heavy skillet over medium heat and melt half of the butter. Place the chicken skin-side down in the pan and press it down with a heavy pan or a pot filled with water. Cook for 20 minutes.
- Remove the press, flip the chicken, add the remaining butter, and press again. Cook for another 15 minutes.
- Remove the press and brush the chicken with half of the garlic oil. Flip, press again, and cook for 2 minutes. Repeat on the other side with the remaining garlic oil.
