Isn’t it fun to grill outside with your family in late summer and early fall? Try grilling up this delicious recipe from Togo. It includes flavors that are popular in a lot of West African cooking: onions, garlic and ginger.
2tbspred palm oil (available at natural food stores and online)
1tsplemon juice
2tbspfresh ginger, grated
8cloves garlic, peeled and diced
½tspsalt
ground black pepper (and/or cayenne, for heat)
8-10 pieces of chicken thighs and drumsticks, bone in and skins on
1large white onion, sliced in thick rings
2tomatoes, sliced, for serving
1
Since red palm oil is semisolid at room temperature, place it in a glass bowl and microwave 20-30 seconds
until liquid. Mix in lemon juice, followed by ginger, garlic, salt and pepper(s).
2
Roll each piece of chicken in bowl of marinade, then place in a brining bag or large zipper bag. When all pieces are in the bag, add onions, then seal. Through sealed bag, use hands to further work the marinade into chicken. Let marinate at least 1 hour; overnight is best if you have the patience!
3
Preheat grill to 400°F. Remove chicken pieces from bag and grill until cooked through, about 15-17 minutes per side. When done, the skins will be almost blackened and the juices will run clear. When meat is nearly done, add onion rings to grill to soften them, but don’t let them burn.
4
Serve chicken with grilled onion rings and sliced fresh tomatoes. Yum!
Ingredients
2tbspred palm oil (available at natural food stores and online)
1tsplemon juice
2tbspfresh ginger, grated
8cloves garlic, peeled and diced
½tspsalt
ground black pepper (and/or cayenne, for heat)
8-10 pieces of chicken thighs and drumsticks, bone in and skins on
1large white onion, sliced in thick rings
2tomatoes, sliced, for serving
Directions
1
Since red palm oil is semisolid at room temperature, place it in a glass bowl and microwave 20-30 seconds
until liquid. Mix in lemon juice, followed by ginger, garlic, salt and pepper(s).
2
Roll each piece of chicken in bowl of marinade, then place in a brining bag or large zipper bag. When all pieces are in the bag, add onions, then seal. Through sealed bag, use hands to further work the marinade into chicken. Let marinate at least 1 hour; overnight is best if you have the patience!
3
Preheat grill to 400°F. Remove chicken pieces from bag and grill until cooked through, about 15-17 minutes per side. When done, the skins will be almost blackened and the juices will run clear. When meat is nearly done, add onion rings to grill to soften them, but don’t let them burn.
4
Serve chicken with grilled onion rings and sliced fresh tomatoes. Yum!
