Poulet Braisé de Bamako — Print Recipe

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.

Ingredients

1 whole chicken, spatchcocked
4 cloves garlic, minced
2 inch piece ginger, grated
3 lemons, juiced
3 tbsp vegetable oil
2 scotch bonnet peppers, minced
2 bouillon cubes, crushed
1 tsp paprika
1 large onion, sliced
Salt and pepper to taste

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.