Grilling meat can be a daunting task on its own-let alone making sure your meat is properly seasoned. Let us take some of the guesswork out by adding our Yolélé Yassa Spice Rub and Dip Mix to your grilled chicken! This recipe is extremely easy to make, and adaptable to any of our other spice rubs and dip mixes. The char and smoke of the grill permeate the chicken and pair excellently with the dull but fiery heat of the Yassa spice rub, making it reminiscent of the Yassa Poulet Chef Pierre grew up eating in Senegal. This dish also works really well with grilled fish or veggies too!
15 Min Prep
45 Min Cook
8 Servings
by: Yolele
Ingredients
- YASSA CHICKEN
- 2-3 tbsps Yolélé Yassa Spice Rub + Dip Mix + more as needed
- 2 tbsps neutral flavored oil + more as needed
- 6-8 chicken legs (drumsticks and thighs) skin-on, bone-in, about 3½ to 4 pounds or 1 whole chicken, spatchcocked
Preparation
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Step 1
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower the cover, and heat for 15 minutes.)
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Step 2
Meanwhile, combine Yassa Spice Rub + Dip Mix with 2 tablespoons of oil.
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Step 3
Coat the chicken generously with the spice rub and oil mixture (reserving any extra of the oil and spice mixture aside), then add the chicken on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the remaining spice rub and oil. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
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Step 4
Move the chicken back onto the hot side of the grill turning the meat a few times. Remove to a warmed platter and serve.
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In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
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