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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
1. Wash the chicken thoroughly and pat it dry with paper towels.
Step 2
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.
Step 3
3. If using, add the finely minced Scotch bonnet pepper to the marinade for a spicy kick.
Step 4
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.
Step 5
5. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Step 6
6. Remove the chicken from the marinade, shaking off any excess, and reserve the remaining marinade.
Step 7
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.
Step 8
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.
Step 9
9. Remove the chicken from the grill and let it rest for 5 minutes.
Step 10
10. Garnish with freshly chopped parsley and serve hot with your choice of sides, such as rice, couscous, or grilled vegetables.
Nutrition Facts
| Serving size | (1168.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2145.7 |
| Total Fat 145.7g | 0% |
| Saturated Fat 34.6g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 672mg | 0% |
| Sodium 5394.5mg | 0% |
| Total Carbohydrate 31.9g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 11.9g | |
| Protein 166.7g | 0% |
| Vitamin D 56IU | 0% |
| Calcium 187.1mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2394.4mg | 0% |
Source of Calories