Grilled Chicken for Jollof Rice

From: zenaskitchen.com

Yields: 6 Servings

Ingredients

  • • 2 tbsp vegetable oil (or any neutral oil)
  • • 2 tsp curry powder (mild, medium or hot)
  • • 2 tsp dried thyme
  • • 1 tsp smoked paprika
  • • 1 tsp chicken powder or crushed stock cube
  • • 1 tsp cayenne pepper (optional)
  • • 1 kg skin-on, bone-in chicken thighs and/or drumsticks

Steps

  • Step 1In a large bowl, mix together the oil, curry powder, thyme, smoked paprika, chicken powder and cayenne (if using) until you have a smooth marinade. I like to mix the marinade first before adding the chicken – it makes it easier to get an even coating.
  • Step 2Add the chicken, season with salt and pepper and toss well to coat. If you have time, marinate it for at least an hour or up to overnight in the fridge. If not, let it sit for 15 minutes while you heat your oven to 220°C / fan 200°C.
  • Step 3Place a wire rack on a large baking tray. Arrange the chicken skin-side-up on the rack in a single layer. Cooking it on a rack helps the hot air circulate around it, so the chicken crisps up evenly. Roast for 30 to 35 minutes, or until well browned and cooked through.
  • Step 4Serve with jollof rice and fried plantain.