Poulet Yassa
A flavorful Ivorian dish featuring chicken marinated in a zesty lemon and onion mixture, then grilled or baked to perfection. It's known for its tangy and savory profile.
🧂 Ingredients
- 1 kg Whole chicken(cut into 8 pieces)
- 4 large Onions(thinly sliced)
- 4 large Lemons(juiced, plus 2 for slicing)
- 6 cloves Garlic(minced)
- 2 tbsp Mustard(Dijon)
- 4 tbsp Vegetable oil
- 2 pieces Bay leaves
- 1 tsp Thyme(dried)
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1 small Optional: Scotch bonnet pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
In a large bowl, combine the sliced onions, lemon juice, minced garlic, Dijon mustard, vegetable oil, bay leaves, thyme, salt, pepper, and optional scotch bonnet pepper. Mix well.
💡 Tip: Ensure onions are thinly sliced for even marination. - 2
Add the chicken pieces to the marinade. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 3
Preheat your grill to medium-high heat or preheat your oven to 200°C (400°F).
💡 Tip: If grilling, oil the grates to prevent sticking. - 4
Remove chicken from marinade, reserving the marinade. Discard bay leaves. Arrange chicken pieces on the grill or in a baking dish. You can also add some of the marinated onions around the chicken.
- 5
Grill the chicken for about 20-25 minutes per side, or bake for 35-45 minutes, basting occasionally with the reserved marinade, until the chicken is cooked through and nicely browned.
💡 Tip: Internal temperature should reach 75°C (165°F). - 6
While the chicken cooks, you can sauté the remaining marinated onions in a separate pan until softened and slightly caramelized, if desired, to serve as a side.
- 7
Serve the Poulet Yassa hot, garnished with sliced lemons and the sautéed onions. It is traditionally served with rice or attieke.
💡 Pro Tips
- ✓Marinating overnight yields the best flavor.
- ✓Adjust the amount of lemon juice to your preference.
- ✓For a spicier dish, leave the seeds in the scotch bonnet pepper.
🔄 Variations
- Use fish or lamb instead of chicken.
- Add sliced bell peppers to the marinade.
- For a richer sauce, you can thicken the reserved marinade with a cornstarch slurry.