Uassa Au Poulet De La Casamance Bbq Chicken W Lemon and Onions
Experience the vibrant flavors of Senegal’s Casamance region with Uassa au Poulet de la Casamance, a sensational BBQ chicken recipe featuring tender, juicy chicken infused with a zesty lemon and garlic marinade. Enhanced with the sweetness of caramelized onions, earthy paprika, and a touch of optional Scotch bonnet chili for a spicy kick, this dish is a celebration of bold, aromatic seasonings. Perfectly charred on the grill, the chicken boasts a crispy exterior while staying irresistibly succulent inside. This easy-to-follow recipe is ideal for family cookouts or weeknight dinners and pairs beautifully with sides like fragrant rice, couscous, or grilled vegetables. Let the vibrant tastes of West Africa elevate your next BBQ!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks
- 4 tablespoons Lemon juice
- 2 medium (thinly sliced) White onion
- 4 cloves (minced) Garlic
- 1 teaspoon Ground paprika
- 1 teaspoon Ground black pepper
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons (chopped) Fresh parsley
- 1 (optional, finely minced) Scotch bonnet pepper
Instructions
1. Wash the chicken thoroughly and pat it dry with paper towels.
2. In a large mixing bowl, combine the lemon juice, sliced onions, minced garlic, ground paprika, black pepper, salt, and vegetable oil. Mix well to create a marinade.
3. If using, add the finely minced Scotch bonnet pepper to the marinade for a spicy kick.
4. Add the chicken pieces to the bowl and rub the marinade evenly onto the chicken, making sure each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
5. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
6. Remove the chicken from the marinade, shaking off any excess, and reserve the remaining marinade.
7. Place the chicken on the grill and cook for about 20-25 minutes, turning every 5-7 minutes to ensure even cooking. Use the reserved marinade to baste the chicken occasionally for extra flavor.
8. Check for doneness: the internal temperature of the chicken should reach 165°F (74°C). The skin should be crispy and slightly charred, and the meat juicy and tender.
9. Remove the chicken from the grill and let it rest for 5 minutes.
10. Garnish with freshly chopped parsley and serve hot with your choice of sides, such as rice, couscous, or grilled vegetables.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 11.9 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
