Entree: Togo – Koklo Meme (Spicy grilled marinated chicken)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1/4 cup (60 ml) fresh lime juice
- 6 garlic cloves, minced
- 2 in (5 cm) fresh ginger, minced
- 1 medium onion, finely chopped (about 5 oz / 150 g)
- 2–3 Scotch bonnet or habanero peppers, minced (seeded to reduce heat if desired)
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) smoked paprika
- 1 bouillon cube (Maggi), crushed
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) additional oil for basting (peanut or vegetable)
- Fresh chopped parsley or cilantro for garnish (optional)

Instructions

1. In a large bowl combine the palm oil, lime juice, minced garlic, minced ginger, chopped onion, minced hot peppers, dried thyme, smoked paprika, crushed bouillon cube, salt, and pepper to form a smooth marinade. Whisk thoroughly.
2. Add the chicken pieces to the marinade, massaging so the mixture coats every piece. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Prepare a hot charcoal grill or preheat a broiler/grill pan to medium-high. Remove excess marinade from the chicken (reserve the marinade for basting and finishing).
4. Grill the chicken skin-side down first for 6–8 minutes until charred and crisp, then flip and continue grilling, basting occasionally with the reserved marinade thinned with 2 tbsp (30 ml) oil, until the internal temperature reaches 165°F (74°C) and juices run clear, about 20–30 minutes total depending on heat and piece size.
5. Let the chicken rest for 5 minutes after grilling. Spoon any warmed remaining basting sauce over the chicken, garnish with chopped parsley or cilantro if using, and serve hot.