Best West African Lemon Marinated Chicken Recipes

WEST AFRICAN CHICKEN YASSA

Steps:

• Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
• Add the garlic and chilli.
• Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
• Preheat a hot barbecue, grill, griddle or dry frying pan.
• Remove the chicken from the marinade and brush it with oil.
• Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
• While the chicken cooks, cut the onions into medium-thin slices.
• Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
• Remove the onions from the pan and set aside on a warm plate.
• Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
• Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
• Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
• Garnish with the remaining lemon half and serve.

SENEGALESE POULET YASSA

Steps:

• Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tbsp oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.
• Place the chicken pieces in a large bowl, and add the onion slices, bay leaves, and the marinade. Mix well, then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.
• When ready to cook, remove chicken pieces from the marinade (save the marinade).
• Add 2-3 tablespoons of oil to a pan, and brown the chicken on both sides for 7-10 minutes on medium heat (don't crowd the pan). Remove from heat and set aside.
• Scoop out the onions from the marinade (don't discard the marinade) and fry the onions until they are well reduced - about 5 to 10 minutes.
• Add the browned chicken, remaining marinade, and chicken stock or water to the onion-based cooking pot. Reduce the heat to medium-low and continue cooking for 15 to 20 more minutes or until the chicken is tender and the sauce is well reduced to your preference.
• Stir in the olives and simmer for 3 to 5 minutes. Adjust the seasoning if necessary.
• Garnish with parsley if desired and serve over rice or mashed potatoes.

CHICKEN YASSA

Steps:

• Prepare a marinade of the lemon juice, onions, salt, pepper, chile, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, be sure they are well coated, and marinate them for at least 2 hours. Preheat the broiler to the highest setting. Remove the chicken pieces and reserve the marinade. Place the chicken pieces on the broiler rack and grill them briefly until they are lightly browned on both sides. Remove the onions from the marinade and sauté them in the remaining oil. Cook them slowly until tender, then add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces. Add the water and simmer the Yassa over low heat for about 20 minutes or until the chicken is cooked. Serve hot, over white rice. Yassa can also be made with fish substituted for the chicken. In the Casamance region of Senegal, where the dish originated, Monkey Yassa, is considered a delicacy, but you're on your own there.

CHICKEN YASSA

Steps:

• In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
• If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
• Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
• Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
• Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
• Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.