Entree: Kenya – Rift Valley – Kuku Choma (Charcoal-grilled seasoned chicken commonly served at Kenyan gatherings)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Additional
2 hrs
Total
2 hrs 50 min
Ingredients
- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) fresh lemon juice
- 4 tbsp (60 ml) plain yogurt
- 4 cloves garlic, minced
- 2 tbsp (30 g) grated fresh ginger
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1-2 tsp (5-10 g) pili pili or red chili flakes, to taste
- 2 tbsp (30 ml) chopped fresh cilantro (coriander leaves)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 bay leaves (optional)
- Charcoal or hardwood lump for grilling
- 1 lemon, cut into wedges for serving
Instructions
1. In a large bowl whisk together vegetable oil, lemon juice, yogurt, minced garlic, grated ginger, ground coriander, cumin, smoked paprika, salt, pepper, and pili pili to form the marinade.
2. Add the chicken pieces to the bowl and rub marinade thoroughly into and under the skin; mix in chopped cilantro and parsley. Cover and refrigerate for at least 2 hours or ideally overnight.
3. Prepare a charcoal grill for direct grilling over medium-high heat; allow coals to ash over and create a steady heat. If using a gas grill, preheat to medium-high and add a small smoker box or soaked wood chips for smoke.
4. Remove chicken from refrigerator 20 minutes before grilling and discard any bay leaves. Arrange chicken skin-side down on the grill and cook 6–8 minutes until skin is well charred and releases easily.
5. Flip chicken and continue grilling 10–15 minutes more, turning every 5 minutes and basting with reserved marinade or a little oil, until internal temperature reaches 165°F (74°C) in the thickest part and juices run clear.
6. Transfer chicken to a platter, tent loosely with foil and rest 5 minutes. Serve with lemon wedges and traditional Kenyan accompaniments such as ugali, kachumbari, or roasted vegetables.
