Day 6 is a Winning Day
Day 6 of 2018 World Cup saw the first win and the first goal for any team cooked for in the World Cup of BBQ. It saw us move across the Atlantic Ocean, to West Africa and cook Yassa Chicken from Senegal.
Yassa Chicken is a popular Senegalese chicken dish that includes caramelized onions and mustard. It also has the addition of a Habernero Pepper that gives the dish an additional kick.
For this cook I used both the BBQ Vortex and the Weber griddle got the GBS. I added cherry chunks both when cooking the chicken using the vortex and then additional chunks when cooking the onion mixture.
If you don’t own a BBQ Vortex you could just cook the chicken using an indirect method.
This is a simple dish to put together and has a spicy kick. If you like spicy food this will be right up your street. I had this for lunch but didn’t have anything with it but think rice, couscous or vegetables would go great with it.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
For the Yassa Chicken
- 3-4 pounds of chicken , skin- on
- 1-2 lemon sliced
- 2 Large Onions Sliced
- 4 cloves of garlic , minced
- Bay leaf
- 2 cubes Maggie (1 Tablespoon Chicken Bouillon)
- ½ cup olive oil
- 2 Tablespoon mustard
- Salt and pepper
- 1/2 -1 tablespoon cayenne pepper
- Habanera Pepper (Scotch Bonnet)
Combine the onion, garlic, lemon juice, habanero chill, and cayenne pepper into a bowl and mix well. Add the chicken and make sure you cover the chicken well with the marinade. Place the bowl in the fridge and marinate for up to 24 hours.
Remove your chicken from the fridge about an hour before you want to start cooking.
Set up your BBQ to cook with the BBQ Vortex. If you don’t own a Vortex don’t worry. Set your BBQ up for indirect cooking.
Add your chicken to the BBQ, add a wood chunk (or chips) and cook for around 30 minutes.
After 30 minutes, tip the fuel out of the vortex and add the GBS griddle. You WILL need a decent pair of heat resistant gloves to do this.
Add the oil to the griddle and once heated up add the marinade mixture, mustard and bay leaf and stir continuously for 5 minutes.
Tip in the water to mixture and again continuously stir for a further 2 minutes. The mixture will start to thicken very quickly.
Next, transfer your chicken into the skillet and cover well with the mixture.
Close the lid of your BBQ for 2-3 minutes, and then open it and again give the mixture a good stir, again covering the chicken.
Remove the skillet from the heat and serve. Spoon the onions onto the place and place the chicken on top of the onions, then spoon some of the mixture over chicken.