Poulet Braisé (Ivorian Grilled Chicken)
Local name: Poulet braisé
In short: A whole chicken marinated for hours in onion, garlic, ginger, mustard and lime, then grilled until the skin is crisp, smoky and golden. It takes about 1 h 20 min in total and makes 5 servings.
- Prep
- 25 min
- Cook
- 55 min
- Resting
- 4 h
- Total
- 1 h 20 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 400 kcal
Poulet braisé is Côte d'Ivoire's grilled chicken: a whole bird marinated for hours in onion, garlic, ginger, mustard and lime, then cooked over charcoal until the skin is crisp and smoky. It is sold at roadside grills and eaten with raw onion and tomato, attiéké or fried plantain, and a dish of hot pepper. At home, a covered grill or a hot oven works well.
Instructions
- Blend the onions, garlic, ginger, mustard, lime juice, oil, thyme, chili, salt and pepper into a rough paste.
- Spatchcock the chicken by cutting along both sides of the backbone and flattening it. Slash the thighs and breast two or three times.
- Rub the paste all over the chicken and under the skin. Cover and marinate for at least 4 hours in the fridge, or overnight.
- Set up a grill for indirect cooking at about 200°C (400°F), with coals on one side. Bring the chicken to room temperature for 20 minutes.
- Place the chicken bone-side down on the cooler side, cover and cook for 35 to 40 minutes. Turn it skin-side down over the hot side for 5 to 8 minutes, until the skin is crisp and charred in spots.
- Check that the thickest part of the thigh reaches 74°C (165°F). Rest for 10 minutes, then carve.
- Serve with sliced onion and tomato, attiéké or plantain and hot pepper sauce.
Tips
- No grill? Roast the chicken on a rack at 220°C (425°F) for 45 to 50 minutes, then broil for 3 minutes to crisp the skin.
- Do not skip the slashes. They let the marinade reach the meat and speed up cooking.
Questions and answers
How long should poulet braisé marinate?
At least 4 hours, and overnight is better. Because the marinade includes lime juice, do not go beyond 24 hours or the meat turns stringy.
Can I use chicken pieces instead of a whole bird?
Yes. Use bone-in thighs and drumsticks, and grill them for 30 to 35 minutes, turning, until they reach 74°C (165°F).
What do you serve with poulet braisé?
Attiéké, fried plantain or rice, with raw onion, tomato and a hot pepper sauce. Cold ginger juice or beer is the usual drink.
How long does it take to make Poulet Braisé (Ivorian Grilled Chicken)?
About 1 h 20 min in total: 25 min of preparation and 55 min of cooking.
How many calories are in Poulet Braisé (Ivorian Grilled Chicken)?
About 400 kcal per serving, with 38 g of protein, 6 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 6 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
