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LOCATION: Recipes >> Ethnic >> Title: Yassa Au Poulet (marinated and grilled chicken)

Print this Recipe    Title: Yassa Au Poulet (marinated and grilled chicken)

Yield: 4 servings

Boneless chicken, cut into pieces
Lemon juice
Onions
Chilies
Black pepper
Rice

Combine lemon juice, onions, chilies, and black pepper to make a
marinade. Place chicken in a single layer in a baking dish or
other glass container, and cover with the marinade. Seal the dish
with plastic wrap and and refrigerate for about 30 minutes or
longer.

Remove chicken from marinade and grill until crisp and brown,
basting with marinade. Remove from grill. To complete the dish,
simmer the grilled chicken in the marinade for about 15 minutes.

In western African countries (such as Nigeria), chicken tends to
be very tough, so it is beaten with a rolling pin and, during the
cool season, wrapped in pawpaw leaves. The chicken is left in the
leaves overnight, which makes the meat more tender and gives it a
nice smell of herbs.

Serve the yassa over white boiled rice, topping with the cooked
marinade.

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