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Aloko Poulet Grillé
A popular Ivorian street food dish featuring grilled chicken marinated in spices, served with fried plantains (aloko). The chicken is typically seasoned with a blend of onions, garlic, ginger, and chili, then grilled to perfection, offering a smoky and savory flavor that complements the sweet and slightly caramelized plantains.
ð§ ææ
- 1 kg Chicken pieces(e.g., thighs, drumsticks, cut into serving sizes)
- 3 large Ripe plantains(peeled and sliced into 1/2-inch thick pieces)
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (or to taste), seeds removed for less heat)
- 100 ml Vegetable oil(for frying plantains and marinating chicken)
- 2 tbsp Lemon juice
- 1 tbsp Dijon mustard
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 optional Bouillon cube(crumbled)
ðšâð³ äœãæ¹
- 1
Prepare the chicken marinade: In a bowl, combine chopped onion, minced garlic, grated ginger, chopped scotch bonnet pepper, lemon juice, Dijon mustard, salt, black pepper, and crumbled bouillon cube (if using). Add about 2 tablespoons of vegetable oil.
ð¡ ããã®ã³ã: Adjust scotch bonnet pepper quantity based on your spice preference. - 2
Marinate the chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours for deeper flavor.
- 3
Prepare the plantains: While the chicken marinates, heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat. Fry the plantain slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels.
ð¡ ããã®ã³ã: Ensure plantains are ripe but not overly soft for best results. - 4
Grill the chicken: Preheat your grill (charcoal or gas) to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill the chicken pieces for about 20-25 minutes, turning occasionally, until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).
ð¡ ããã®ã³ã: Basting the chicken with any leftover marinade (that hasn't touched raw chicken) during the last few minutes of grilling can add extra flavor. - 5
Serve: Arrange the grilled chicken and fried plantains on a platter. Serve hot.
ð¡ ããã®ã³ã: Often served with a side of spicy sauce or a simple tomato and onion salad.
ð¡ ããã®ã³ã
- âFor a more intense smoky flavor, use a charcoal grill.
- âEnsure the plantains are at the right ripeness â yellow with some black spots is ideal for sweetness and texture.
- âDon't overcrowd the pan when frying plantains to ensure they get crispy.
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- Add a pinch of smoked paprika to the marinade for an extra smoky note.
- Serve with a side of a simple vinaigrette or a spicy dipping sauce.