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.
Ingredients
1 whole free-range chicken, halved
3 large onions, blended
4 cloves garlic, minced
3 tbsp fresh ginger, grated
Juice of 3 limes
3 tbsp vegetable oil
1 Maggi cube, crushed
1 tsp black pepper
Salt to taste
1 habanero pepper, minced (optional)
Instructions
1Blend onions, garlic, ginger, lime juice, oil, Maggi, pepper, and salt into a smooth marinade.
2Score the chicken halves deeply and rub the marinade thoroughly into every crevice.
3Marinate for at least 3 hours, preferably overnight in the refrigerator.
4Prepare a charcoal grill to medium heat.
5Grill the chicken slowly, turning every 10 minutes and basting with remaining marinade.
6Cook 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.