Georgian Pressed Chicken (Tsitsila Tabaka)

Name: Georgian Pressed Chicken (Tsitsila Tabaka)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Georgia
Ingredients: 1 whole chicken, about 3.5 lb (1.6 kg); 3 garlic cloves, finely grated or minced; 2 tbsp (28 g) unsalted butter, softened; 1 tsp sweet paprika; 1 tsp fine salt; 1/2 tsp freshly ground black pepper; 1 tbsp (15 ml) sunflower or other neutral oil

წიწილა ტაბაკა Tsitsila tabakaSay it: tsee-TSEE-lah tah-BAH-kah

By the Passport Plate editors. Published November 5, 2026.

Jump to recipe Pin it

Tsitsila tabaka is Georgia’s beloved pressed chicken: a whole bird butterflied flat, rubbed with garlic and butter, then cooked in a heavy pan under a weight until the skin turns crisp and the meat stays juicy. It is a rustic everyday dish, equally at home at a family table and in a simple tavern, often served with fresh herbs, bread, and a sharp plum or garlic sauce. The weight is the secret—it keeps the chicken in close contact with the hot pan for even browning.

Georgian Pressed Chicken (Tsitsila Tabaka)

წიწილა ტაბაკა, Tsitsila tabaka

Pronounced tsee-TSEE-lah tah-BAH-kah

Serves: 4
Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Level: Medium

Gluten-free

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

For the chicken

1 whole chicken, about 3.5 lb (1.6 kg)
3 garlic cloves, finely grated or minced
2 tbsp (28 g)28 g (2 tbsp) unsalted butter, softened
1 tsp sweet paprika
1 tsp fine salt
1/2 tsp freshly ground black pepper

For cooking

1 tbsp (15 ml)15 ml (1 tbsp) sunflower or other neutral oil

Method

Pat the chicken very dry with paper towels. Place it breast side down and cut along both sides of the backbone with kitchen shears; remove the backbone and save it for stock or discard. Turn the chicken skin side up and press firmly on the breastbone until it cracks and the bird lies flat.
Mix the softened butter with the garlic, paprika, salt, and black pepper in a small bowl until smooth.
Rub the garlic butter all over the chicken, including under the skin on the breast and thighs. Let it sit at room temperature for 15 minutes while you prepare the pan.
Heat the oil in a large heavy skillet, preferably cast iron, over medium heat. Place the chicken skin side down in the skillet. Cover it with a piece of parchment paper, then set a heavy pan or a foil-wrapped brick on top to press it down.
Cook over medium-low heat for 20–25 minutes, pressing occasionally, until the skin is deep golden and crisp at the edges and the fat has rendered.
Carefully flip the chicken with tongs, replace the parchment and weight, and cook for 15–20 minutes more, until the juices run clear and the thickest part of the thigh registers 165°F (74°C).
Transfer the chicken to a cutting board and rest for 5 minutes. Cut into serving pieces and serve warm.

Regional variants

Some cooks add a squeeze of lemon at the end or baste with a little white wine; serve with tkemali (sour plum sauce) or niortskali (garlic sauce) for a classic Georgian table.

Cook's notes

Dry the chicken skin thoroughly before rubbing with butter; any moisture will steam the skin instead of crisping it.
Keep the heat at medium-low so the garlic butter browns without burning before the chicken is cooked through.
If your chicken is larger or the pan is crowded, finish it in a 400°F (200°C) oven for 10–15 minutes after browning.

Serve with

Serve with tkemali or garlic sauce, fresh cilantro, and warm bread.

Make ahead and storage

Cook up to 1 day ahead; cool, cover, and refrigerate. Reheat uncovered in a 350°F (175°C) oven for 10–15 minutes, until hot and crisp.

Georgian Pressed Chicken (Tsitsila Tabaka)