Aug 25 2026
Restaurants›Ayoka African Cuisine›Poulet Braisé Or Grilled Chicken Recipe

Poulet Braisé Or Grilled Chicken Recipe

Inspired by Ayoka African Cuisine
Time1h 15m
Serves4

Grilled chicken with optional side

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinade

Grill & Finish

Optional Side - Simple Charred Veggies

Method

Marinade

  1. 1

    Prepare the marinade

    In a bowl or large resealable bag, whisk together olive oil, lemon juice, soy sauce, minced garlic, smoked paprika, cumin, dried herb, brown sugar (or honey), salt, black pepper and optional hot sauce until well combined.

  2. 2

    Marinate the chicken

    Pat chicken pieces dry with paper towels. Place the chicken in the bowl or bag and turn to coat fully with the marinade. Press out excess air if using a bag and refrigerate for at least 1 hour and up to 8 hours. Bring to near room temperature 20–30 minutes before grilling.

Grill & Finish

  1. 3

    Preheat and prepare grill

    Preheat a grill to medium-high (about 400–450°F / 200–230°C). Oil the grill grates by dipping a folded paper towel in the neutral oil, using tongs to rub it over the grates. This prevents sticking and promotes crisp skin.

  2. 4

    Grill the chicken (direct heat, skin-side down)

    Place chicken skin-side down over direct heat. Grill 5–7 minutes without moving to develop char and crisp skin. Watch for flare-ups and move pieces briefly if flames are high.

  3. 5

    Finish cooking (indirect heat)

    After searing, move the chicken to indirect heat (cooler part of the grill) skin-side up. Close the lid and continue cooking until internal temperature reaches 165°F (74°C) at the thickest part, about 18–25 additional minutes depending on piece size. Turn once halfway through for even cooking if your grill runs hot. Baste with reserved marinade only if it has been boiled for 2 minutes; otherwise discard leftover marinade.

  4. 6

    Rest and serve

    Transfer chicken to a cutting board and let rest 5–8 minutes. Squeeze lemon wedges over the pieces, sprinkle chopped parsley or cilantro, and serve hot.

Optional Side - Simple Charred Veggies

  1. 7

    Prepare vegetables

    Toss zucchini, bell pepper and red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit while you preheat the grill so flavors meld.

  2. 8

    Grill the vegetables

    Place vegetables directly on the grill over medium heat. Grill zucchini cut-side down 3–5 minutes until marked, then flip and cook 2–3 more minutes until tender-crisp. Grill peppers and onion 8–10 minutes, turning occasionally, until charred at edges and softened.

  3. 9

    Finish and serve

    Remove vegetables to a platter, adjust seasoning to taste, and serve alongside the grilled chicken.

More from Ayoka African Cuisine