Whole chicken marinated in a pungent garlic-ginger-chilli paste and grilled over charcoal until deeply charred on the outside and juicy within.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: cutting board or plate
Garnishes: sliced onion, lime wedges
Accompaniments: fried plantains, pepper sauce, coleslaw
Instructions
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1
Blend garlic, ginger, scotch bonnet, onion, lime juice, oil, pepper, bouillon, and salt into a paste.
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2
Rub paste all over chicken, including under the skin. Marinate at least 30 minutes.
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3
Prepare charcoal grill to medium heat.
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4
Grill chicken skin-side down first, 15 minutes per side, basting with remaining marinade.
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5
Continue grilling until skin is charred and juices run clear, about 40 minutes total.
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6
Rest 5 minutes, cut into pieces, and serve with pepper sauce.
Did You Know?
Poulet braisé stands are social gathering spots in Libreville — friends meet there to eat, argue about football, and share stories.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- basting brush
Garnishing
sliced onion, lime wedges
Accompaniments
fried plantains, pepper sauce, coleslaw
The Story Behind Poulet Braisé
Poulet braisé is the undisputed king of Gabonese street food, emerging as a popular outdoor grilling tradition in the late 20th century. Charcoal chicken vendors dot every neighbourhood in Libreville and other cities, and the competition between grillers is fierce.
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