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Grilled Chicken Yassa

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PREP TIME
40 min
COOKING TIME
60 min
TOTAL TIME
580 min
SERVINGS
4 servings
Dinner West African
Grilled Chicken Yassa
Ingredients
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 1/4 cup spicy brown mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon black pepper
  • 1 tablespoon cayenne pepper, or to taste
  • 1 tablespoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 3 pounds skinless chicken leg quarters
  • 2 medium lemons, halved
  • 1/4 cup olive oil
  • 3 medium onions, thinly sliced
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium carrot, peeled and sliced diagonally
  • 1 teaspoon minced garlic
  • 1/3 cup lemon juice
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup pitted green olives
  • 3 cups cooked white rice
Instructions
1
Combine the juice of lemons, oil, mustard, and garlic in a small bowl to create a marinade. In another small bowl, mix together black pepper, cayenne, lemon-pepper seasoning, and salt to form a spice blend. Apply the spice mixture evenly to the chicken, then place it in a large zip-top plastic bag. Add the marinade mixture and seal the bag, ensuring everything is well-coated. Refrigerate for up to 8 hours or overnight.
2
Prepare the grill by setting it up for indirect cooking, lighting only one side of the burners or moving the lit coals to that side. Heat the grill to a medium temperature, between 325 and 375 degrees Fahrenheit (165 to 190 degrees Celsius). Lightly brush the grill grate with oil.
3
Transfer the chicken to the unlit side of the grill, discarding the marinade. Cook the chicken on the unlit side for 40 to 50 minutes, flipping it once, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
4
While the chicken is cooking, grill lemon halves cut-side down over the lit side of the grill until you see grill marks appear, approximately 8 minutes.
5
Heat 1/4 cup of oil in a 12-inch cast iron skillet over medium-high heat on the stovetop until it's hot. Add onions, bell peppers, carrot, garlic, and lemon juice to the skillet; cook, stirring occasionally, until the liquid has evaporated and the vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook for an additional minute. Remove from heat and stir in olives.
6
Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
7
Arrange the cooked chicken over the vegetables in the skillet.
8
Cover and bake the mixture in the preheated oven for 20 minutes. Serve the chicken over cooked rice with grilled lemon halves.