Poulet Bicyclette
Poulet bicyclette (poo-LEH bee-see-KLET)
Grilled Free-Range Chicken
Lean free-range chicken marinated in a ginger-lemon-onion paste and grilled over charcoal, yielding smoky, juicy, intensely flavored meat that is Burkina Faso's national pride.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: wooden board or plate
Garnishes: sliced onions, lime wedges
Accompaniments: attieke, fried plantains, french fries
Instructions
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1
Blend onions, garlic, ginger, lime juice, oil, Maggi, pepper, and salt into a smooth marinade.
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2
Score the chicken halves deeply and rub the marinade thoroughly into every crevice.
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3
Marinate for at least 3 hours, preferably overnight in the refrigerator.
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4
Prepare a charcoal grill to medium heat.
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5
Grill the chicken slowly, turning every 10 minutes and basting with remaining marinade.
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6
Cook for 40-50 minutes until the skin is charred and the juices run clear. Serve with attieke or fries.
Did You Know?
The name "poulet bicyclette" comes from the fact that these free-range chickens are so lean and active, people joke they must ride bicycles around the village.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- basting brush
Garnishing
sliced onions, lime wedges
Accompaniments
attieke, fried plantains, french fries
The Story Behind Poulet Bicyclette
Poulet bicyclette is arguably Burkina Faso's most iconic dish. The name refers to the lean free-range chickens that roam village compounds. Grilled roadside over charcoal by specialist vendors called "grilleurs," this dish has become synonymous with Burkinabe identity and is the centerpiece of social gatherings.
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