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Grilled Chicken for Jollof Rice

An overhead shot of grilled chicken, served over jollof rice.
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5 from 1 review

The question I get most often when I share my jollof rice recipe is what to serve it with. My answer? Crispy, juicy grilled chicken with fried plantain. It’s the perfect pairing! The marinade builds on the same flavour base as jollof rice – curry powder and thyme for warmth, smoked paprika to echo the bell pepper (paprika is, after all, just dried red pepper), and a touch of cayenne for heat that mirrors the scotch bonnet.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes, plus optional marinating time
  • Yield: 6 1x

Ingredients

Scale
  • 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)
  • 1kg skin-on, bone-in chicken thighs and/or drumsticks

Instructions

  1. In 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.
  2. Add 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.
  3. Place 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.
  4. Serve with jollof rice and fried plantain.

Find it online: https://zenaskitchen.com/grilled-chicken-for-jollof-rice/

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