Koklo Meme

Instructions

1. 1 Blend the ginger, garlic, scotch bonnet peppers, lime juice, palm oil, salt, and black pepper in a food processor or blender until a smooth, vibrant paste forms. The marinade should be thick enough to coat the chicken without running off immediately.
2. 2 Score the chicken deeply on both sides, cutting through to the bone in several places. Rub the marinade paste thoroughly into every cut, crevice, and surface of the chicken. Place in a covered dish and refrigerate for at least two hours or overnight.
3. 3 Prepare a charcoal grill for medium-heat cooking, or preheat a gas grill to medium. Remove the chicken from the refrigerator thirty minutes before grilling to bring it closer to room temperature, which ensures more even cooking throughout.
4. 4 Place the marinated chicken on the grill skin-side down and cook for twelve to fifteen minutes without moving, allowing the skin to develop a deep char. Turn frequently after the initial sear, using tongs to avoid piercing the meat and losing juices.
5. 5 Baste the chicken with any remaining marinade each time you turn it, building up layers of flavour and colour on the surface. Continue grilling for thirty to thirty-five minutes total until the juices run clear when the thickest part is pierced.
6. 6 During the last five minutes of grilling, place the thick onion rings directly on the grill grate alongside the chicken and cook until softened with appealing char marks. Remove everything from the grill and let the chicken rest for five minutes before serving.
7. 7 Arrange the grilled chicken on a platter surrounded by the charred onion rings and fresh tomato wedges. Serve immediately with steamed rice or fried yams on the side, as is traditional in Togolese households.