Poulet Braisé de Bamako
Poulet Braisé (poo-LAY bray-ZAY)
Bamako Grilled Chicken
Whole chicken marinated in a pungent blend of garlic, ginger, and lemon, then slow-grilled over charcoal until the skin is deeply bronzed and crackly.
Instructions
-
1
Mix garlic, ginger, lemon juice, oil, scotch bonnet, crushed bouillon, paprika, salt, and pepper.
-
2
Rub marinade all over the chicken, inside and out. Marinate at least 2 hours.
-
3
Set up charcoal grill for indirect heat.
-
4
Place chicken skin-side up on the cooler side of the grill. Cover and cook 25 minutes.
-
5
Flip and grill skin-side down for 15 minutes until skin is crispy and charred.
-
6
Baste with remaining marinade, grill 5 more minutes. Serve with onion slices and fries.
Did You Know?
Bamako poulet braisé stands are the social hubs of the city — friends gather around plastic chairs and charcoal grills every evening, sharing chicken and conversation.
The Story Behind Poulet Braisé de Bamako
Poulet braisé is a modern phenomenon born from Bamako vibrant street food culture. Beginning in the 1980s, roadside grill masters elevated simple grilled chicken into an art form, creating the social dining tradition that defines evening life in the capital.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!