Ivorian Grilled Chicken
This is a grilled recipe.
The Ivory coast is famous for its
grilled meats, which are often grilled and sold on city streets, and
this very simple marinade may be the reason. Unfortunately, I burned
the chicken (I didn't cook it over indirect heat, and caused a grease
fire which completely charred the skin - fortunately it was easy enough
to set aside), so I can't quite tell how good the BBQ would have been. I
may make it again, or use the sauce over beef, to really try it.
As I was researching this recipe, I found out that Maggi seasoning cubes and sauces, are actually different in different countries. This recipe is probably best if you get African Maggi cubes - but we're in a pandemic, so I made do with what I had at home, which was Chinese Maggi sauce.
- 6 cloves garlic, peeled and pureed
- 1/4 cup Dijon mustard
- 2 tsp red pepper flakes
- 1 tsp Maggi seasoning sauce or 1 Jumbo or Maggi seasoning cube, crumbled
- 3 lbs chicken parts
Mix the pureed garlic with the mustard, the pepper flakes and the
seasoning sauce. Smother all over the chicken and let rest while you
preheat the grill to 300°F - 400°F
Grill over medium-high indirect heat for about 30 minutes, turning once.
Adapted from a recipe at Global Grazers
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