Yassa Chicken Recipe

Prepare and Marinate

Trim excess fat from the chicken pieces and pat them dry with paper towels. In a large bowl combine lemon juice, vinegar, minced garlic, Dijon mustard, 4 tablespoons vegetable oil, salt, pepper, bay leaves and sliced chili (if using). Add the thinly sliced onions and toss to coat. Add the chicken pieces, turning to submerge as much as possible. Cover and refrigerate for at least 4 hours, preferably overnight, stirring or turning once halfway through so onions and marinade coat all pieces.

Separate Onions from Marinade

Remove chicken from the marinade, reserving the marinade and onions. Using a slotted spoon transfer about three-quarters of the onions to a bowl (these will cook down into the sauce); leave some onions to cook with the chicken later.

Brown the Chicken

In a large heavy skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat until shimmering. Working in batches if necessary, brown the chicken pieces 3–4 minutes per side until golden (they will not be fully cooked). Transfer browned chicken to a plate and set aside.

Caramelize Onions

Lower heat to medium. Add the remaining 2 tablespoons of vegetable oil to the same pan if needed. Add the reserved onions from the marinade and cook, stirring occasionally, 12–18 minutes until softened and deeply golden, scraping up browned bits. If onions stick, reduce heat slightly. When onions are deeply colored, stir in the reserved marinade (liquid and remaining loose onions), the chicken stock or water, and brown sugar or honey if using to round acidity.

Simmer Chicken in Sauce

Return the browned chicken pieces to the pan, nestling them into the onion sauce. Add bay leaves (if not already in sauce). Bring to a gentle simmer, cover partially, and cook over low heat 25–35 minutes until chicken is cooked through and tender (internal temperature 74°C / 165°F). Spoon sauce and onions over chicken occasionally. If sauce reduces too much, add up to 1/2 cup additional stock or water to maintain saucy consistency.

Adjust Seasoning & Finish

Taste the sauce and adjust salt, pepper and acidity — add a squeeze of lemon juice if you want brighter acidity, or a pinch more sugar if too sharp. Stir in chopped parsley or cilantro. Let the chicken rest in the sauce off heat for 5 minutes to meld flavors.

Serve

Serve Yassa chicken hot over cooked white rice, spooning plenty of the onion-lemon sauce over the rice and chicken. Offer extra lemon wedges on the side.