Grilled Chicken Yassa With Habanero
A spicy Senegalese classic featuring charred chicken smothered in a tangy, caramelized onion and habanero mustard sauce.
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Ingredients
- 2 lbs Chicken thighs, bone-in skin-on
- 4 units Large yellow onions, thinly sliced
- 1/2 cup Lemon juice, fresh
- 3 tablespoons Dijon mustard
- 1 unit Habanero pepper, minced
- 4 units Garlic cloves, minced
- 1/4 cup Peanut oil
- 1 unit Chicken bouillon cube, crushed
- 1 teaspoon Black pepper
- 1/2 cup Pitted green olives(optional)
Instructions
- 1
In a large bowl, whisk together lemon juice, mustard, garlic, habanero, bouillon, and half the peanut oil.
- 2
Toss the chicken and sliced onions in the marinade, cover, and refrigerate for at least 4 hours or overnight.
- 3
Preheat your grill to medium-high heat and remove chicken from the marinade, shaking off excess liquid.
- 4
Grill the chicken for 6-8 minutes per side until charred and cooked through, then set aside.
- 5
While chicken grills, heat the remaining oil in a large skillet and sauté the marinated onions until soft and golden brown.
- 6
Add any remaining marinade liquid to the onions and simmer for 10 minutes until the sauce thickens.
- 7
Stir in the olives and place the grilled chicken pieces into the onion sauce.
- 8
Simmer everything together for 5 minutes to meld flavors and serve over white rice.
Nutrition per Serving
480
Calories
34g
Protein
18g
Carbs
32g
Fat
4g
Fiber
7g
Sugar
820mg
Sodium
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