Cameroonian Grilled Chicken
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A flavorful grilled chicken recipe featuring a unique blend of herbs and spices, served with a special green sauce and optional fried plantains. Perfect for celebrations or a special meal.
00:40:00 total
Serves 4
medium
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Ingredients
- chicken leg quarters - 4-5 pounds (weighing just over 4 lb)
- salt - 1 teaspoon
- chicken bouillon powder - 4 teaspoons (divided)
- onion powder - 1 teaspoon
- garlic powder - 1 teaspoon
- pebe (African nutmeg) - 2
- ginger root - 1 1/2 thumb sizes (1 1/2 thumb sizes)
- leek - 1/3 (1/3 of a leek)
- garlic - 8 cloves
- parsley - 5 sprigs (5 sprigs)
- avocado oil - 1/4 cup (plus more as needed)
Instructions
- Prepare the Chicken: Clean the chicken and rinse in cold lemon water. Pat dry thoroughly with paper towels. Make slits across the chicken to allow seasoning to penetrate.
- Season the Chicken: Season both sides of the chicken with salt, chicken bouillon powder, onion powder, garlic powder, and pepper. Massage the seasoning into the chicken evenly.
- Prepare Wet Seasoning: Blend pebe, ginger, leek (or green onion), garlic, parsley, chicken bouillon powder, and avocado oil into a smooth paste.
- Apply Wet Seasoning: Pour half of the spice blend over the chicken, massaging it into every nook and cranny. Place the chicken on a baking sheet lined with aluminum foil and an oven rack.
- Bake: Bake at 450°F for 40 minutes.
- Prepare Green Sauce: Add the remaining seasoning blend into a small pot. Rinse the blender with water and add to the pot. Bring to a simmer, adding a little more oil.
- Serve: Serve the grilled chicken with the green sauce, optional fried plantains, and pepper sauce. Garnish with sliced onions and minced parsley.
