How to Make West African Grilled Chicken

In the heart of bustling Accra, where the air is thick with the aroma of sizzling street food and the chatter of neighbours exchanging stories, there’s one dish that always manages to capture the essence of home – grilled chicken. Whether it’s served at family gatherings, roadside stalls, or quiet evenings around the dinner table, this humble yet flavorful dish has become a staple of West African kitchens.

For years, the method remained the same: marinate the chicken with a blend of spices passed down through generations, then grill it over an open flame, infusing the meat with a smoky, charred flavor. But times have changed. With the clatter of modern life and the introduction of new kitchen gadgets, the traditional ways of grilling have evolved. In my kitchen, tucked away on a quiet street in Accra, I’ve found that the beloved airfryer offers a quicker, easier way to bring that same West African magic to the dinner table – without losing any of the flavor.

Join me as I share my recipe for West African Airfryer Grilled Chicken, a dish that’s rooted in tradition but made for the pace of today’s world.

Ingredients:

The discerning cook will require the following provisions:

• 4 to 6 pieces of chicken, preferably thighs or drumsticks
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, finely minced
• 1 tablespoon of fresh ginger, likewise minced
• 1 small onion, chopped with care
• 1 tablespoon of smoked paprika, to impart a smoky essence
• 1 tablespoon of ground cayenne pepper, adjustable to one’s tolerance for heat
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 tablespoon of lemon juice (or lime, should it be more readily available)
• 1 tablespoon of Dijon mustard
• 1 teaspoon of thyme, dried or fresh, as the season permits
• 1 bouillon cube, preferably of the popular Maggi or Knorr variety
• Salt and pepper, added according to one’s taste

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Method:

1. Prepare the Marinade:
   Combine the garlic, ginger, onion, paprika, cayenne pepper, cumin, coriander, thyme, bouillon cube, mustard, lemon juice, and vegetable oil in a mortar or blender. This mixture should be blended until a smooth paste is achieved, a key step in ensuring the chicken is infused with flavor.
2. Marinate the Chicken:
   Coat the chicken pieces generously with the prepared marinade, ensuring each piece is well covered. Once done, the chicken should be allowed to rest, covered in a cool place (preferably the icebox), for at least one hour. For the most flavorful results, an overnight marination is recommended.
3. Preheat the Airfryer:
   Set the Airfryer to 375°F (190°C) and allow it to preheat for several minutes. This ensures the chicken will cook evenly.
4. Cook the Chicken:
   Place the marinated chicken pieces into the Airfryer basket in a single layer. Depending on the size of the basket, one may need to cook in batches. Allow the chicken to cook for 20 to 25 minutes, turning halfway through. The chicken should emerge golden brown, crispy on the outside, and with an internal temperature of 165°F (74°C).
5. Serve with Pride:
   Once the cooking is complete, allow the chicken to rest briefly before serving. This delightful dish is well accompanied by the famed jollof rice, fried plantains, or a refreshing salad, offering a complete meal that embodies the essence of West African cuisine.

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And thus, with minimal effort and the aid of the modern Airfryer, one may produce a dish that is both rich in flavor and steeped in tradition. A perfect choice for any meal occasion, it is a recipe destined to be repeated time and again.