Chicken Yassa – Senegalese Chicken
Chicken Yassa, a beloved dish from the Casamance region in southern Senegal, is a testament to the rich blend of African and French culinary traditions. This dish features marinated and grilled chicken, finished by braising with sweet, caramelized onions, creating a balance of tangy, savory, and subtly sweet flavors. Perfectly made for sharing, Chicken Yassa is a vibrant way to bring West African culture to your table. Adjust the spice level to your liking and let the aromatic flavors transport you to the heart of Senegal.
Chicken Yassa – Senegalese Chicken
PrintIngredients
Method
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Marinade
- 3 lbs. (1.5 kg) Bone in skin on chicken thighs or parts
- 2 onions, rough chopped
- 4 cloves garlic, crushed
- 1 spicy chili, roughly chopped, use your favorite, adjust to your spice level
- 2 lemons, juiced
- 2 tbsp. Dijon mustard
- Salt and Pepper to taste
Chicken Yassa
- 2 onions, sliced thin
- 3 tbsp. chicken or duck fat, or peanut oil
- 2 tbsp. lemon juice
- 1 to 2 bay leaves
- ½ cup (125 ml) chicken stock
- Combine the marinade ingredients in a food processor or blender. Blitz the onions, garlic, and chili until they become a paste, then add the lemon and mustard, seasoning with salt and pepper. Blend until smooth.
- Slice the remaining onions thinly, then slash the chicken skin. Pour the marinade over the chicken and onions. Cover and allow them to marinate for at least 2 hours up to overnight in the fridge.
- Preheat your grill to 400°F (200°F). Place a large pan with a lid over the side burner or onto the main cooking grids. Remember that it will get hot and you should use gloves when handling it.
- Melt the fat, add the marinated onions to the preheated pan, and cook them down so that they caramelize. You may need to reduce the temperature under the pan.
- Meanwhile, remove the chicken from the marinade and grill the chicken over direct heat, turning frequently to achieve char marks without burning. You may need to move them off the heat if the onions are taking their time to caramelize.
- Once the onions are a nice caramel color, stir in the chicken stock, bay leaves, and lemon juice, bringing everything back to a simmer.
- Once simmering, add the chicken to the pot, skin side up, and simmer together for about 10 minutes.
- Serve this dish over a bed of herbed couscous or steamed white rice topped with cilantro, and extra lemon wedges for squeezing. You can also add green pitted olives as garnish. Pair this with a peachy and citrusy Italian white Verdicchio, or Chenin Blanc with its fruity depth and ability to handle spice. If you would prefer a beer, try a Belgian White from Blue Moon, whose citrusy notes play well with the marinated chicken and lemons, or an amber ale like Brooklyn Lager with citrus and caramel flavors that pair well with the meal.
Embrace the warmth and depth of West African cooking with Chicken Yassa, a Senegalese Chicken recipe the whole family will enjoy. With its inviting flavors and easy-to-share nature, this dish is sure to become a favorite centerpiece at your gatherings. Enjoy the taste of Senegal with each bite, and don’t forget to adjust the spices to suit your preference. Share your favorite grilled chicken recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients you will need for this recipe
Marinate the chicken for 2 hours, up to overnight
When you are ready to cook, chop the onions
Melt the fat, then caramelize the onions
Meanwhile grill the chicken
Once caramelized, add the marinade, stock, bay leaves, and lemon juice
Simmer the chicken in the caramelized onion mixture for 10 minutes
Serve on a bed of herby couscous or rice
Top with cilantro, maybe some spicy peppers, and lemon wedges
Pair this with a peachy and citrusy Verdicchio, or Chenin Blanc. Or try a Belgian White from Blue Moon or an amber ale like Brooklyn Lager
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the ingredients you will need for this recipe
Marinate the chicken for 2 hours, up to overnight
When you are ready to cook, chop the onions
Melt the fat, then caramelize the onions
Meanwhile grill the chicken
Once caramelized, add the marinade, stock, bay leaves, and lemon juice
Simmer the chicken in the caramelized onion mixture for 10 minutes
Serve on a bed of herby couscous or rice
Top with cilantro, maybe some spicy peppers, and lemon wedges
Pair this with a peachy and citrusy Verdicchio, or Chenin Blanc. Or try a Belgian White from Blue Moon or an amber ale like Brooklyn Lager
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