Mouthwatering Chicken Yassa with Zesty Onion Sauce
Experience the vibrant flavors of Senegal with this delectable Chicken Yassa. This traditional dish features juicy chicken marinated in a tangy lemon and chili mixture, grilled to perfection, and served with caramelized onions in a rich lemon sauce. Inspired by Ashbell McElveen's creation on Good Food Live, this recipe captures the essence of West African cuisine. Perfect for family gatherings or a delightful weeknight meal, this dish is sure to impress your guests with its aromatic and bold flavors, bringing a taste of Senegal right to your table.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
chicken breasts
4 (skin on)
garlic cloves
2 (finely chopped)
fresh chili pepper
1 (mild, chopped)
vegetable oil
2 tablespoons (for cooking)
vidalia onions
2 large (sliced)
thyme
1/2 teaspoon (chopped)
lemons
3 (juiced and for garnish)
chicken stock
12.5 fluid ounces (or more for desired consistency)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Instructions
1
Begin by placing the chicken breasts into a large bowl. Squeeze the juice of 1 ½ lemons over the chicken, ensuring all pieces are well coated.
2
Add the finely chopped garlic and the mild chili pepper to the bowl. Mix thoroughly to distribute the marinade evenly. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to meld.
3
Preheat your barbecue, grill, griddle, or dry frying pan to a high heat.
4
Remove the chicken from the marinade, allowing excess marinade to drip off. Brush both sides of the chicken with vegetable oil to prevent sticking.
5
Carefully place the chicken skin-side down on the preheated surface. Cook for 4-5 minutes on each side or until the chicken is well-colored and fully cooked through, being cautious not to overcook and dry it out.
6
While the chicken is cooking, slice the vidalia onions into medium-thin rings.
7
In a deep frying pan, heat a couple of drops of vegetable oil over medium heat. Add the sliced onions and thyme, stirring occasionally. Cook for about 5-8 minutes until the onions are golden brown and sweet.
8
Once the onions are perfectly caramelized, transfer them to a warm plate and set aside.
9
In the same frying pan, add the juice of 1 lemon and the chicken stock. Bring the mixture to a boil and season with salt and freshly ground black pepper to taste.
10
Allow the sauce to simmer and reduce slightly, stirring frequently and scraping any bits from the bottom of the pan. This will enhance the flavor of the sauce.
11
To serve, arrange the grilled chicken on a platter, top with the sautéed onions, and drizzle the reduced lemon sauce generously over the top.
12
Garnish the dish with the remaining lemon half and enjoy your vibrant Chicken Yassa!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chicken Yassa?
Chicken Yassa is a traditional Senegalese dish known for its tangy lemon marinade and sweet caramelized onion sauce.
Where does Chicken Yassa originate?
This flavorful dish originates from the Casamance region in the southern part of Senegal, West Africa.
How long should I marinate the chicken?
The chicken should be marinated for at least 1 hour in the refrigerator to allow the lemon and garlic flavors to penetrate the meat.
What type of chicken cut is used in this recipe?
This recipe uses 4 chicken breasts with the skin left on to ensure the meat stays juicy during grilling.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent alternative and often provide a richer flavor and more tender texture.
What makes the onion sauce zesty?
The zestiness comes from the combination of fresh lemon juice, chicken stock, and a hint of fresh chili pepper.
Which onions are best for this recipe?
Vidalia onions are recommended because they are naturally sweet and caramelize beautifully.
Is Chicken Yassa very spicy?
No, this version uses a mild chili pepper, providing a gentle warmth rather than intense heat.
How do I prevent the chicken from sticking to the grill?
Brushing both sides of the chicken with vegetable oil before placing it on the hot surface helps prevent sticking.
How long does it take to cook the chicken?
The chicken should be cooked for about 4 to 5 minutes per side or until it is fully cooked through and well-colored.
What is the role of thyme in the recipe?
Thyme is added to the onions during sautéing to provide an aromatic, earthy depth to the sauce.
How do I caramelize the onions properly?
Sauté the sliced onions in vegetable oil over medium heat for 5 to 8 minutes until they turn golden brown and sweet.
How many lemons do I need for this recipe?
You will need 3 lemons: one and a half for the marinade, one for the sauce, and half for garnish.
What should I serve with Chicken Yassa?
It is traditionally served over white rice or couscous, which helps soak up the delicious lemon and onion sauce.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best flavor, as bottled juice often lacks the necessary brightness.
How much chicken stock is required?
The recipe calls for 12.5 fluid ounces of chicken stock, though you can adjust this for your preferred sauce consistency.
Can I cook this in a pan instead of a grill?
Yes, you can use a griddle pan or a heavy-bottomed frying pan on high heat to achieve a similar grilled effect.
Is this recipe healthy?
Yes, it is a relatively healthy dish featuring lean protein, fresh citrus, and heart-healthy onions.
Should I use fresh or dried thyme?
The recipe calls for chopped thyme; fresh is preferred for aroma, but dried can be used in smaller quantities.
Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will deepen the citrus and garlic flavors even further.
What is the serving size for this recipe?
This recipe is portioned to serve 4 people with one chicken breast per person.
What if I don't have Vidalia onions?
You can substitute them with any large yellow onion or sweet onion variety available at your market.
Do I need to peel the garlic?
Yes, the 2 garlic cloves should be peeled and finely chopped before being added to the marinade.
Can I use a different type of oil?
Vegetable oil is used for its neutral flavor, but canola or grapeseed oil are also good high-heat alternatives.
How do I make the sauce more flavorful?
Scrape the bottom of the pan while simmering the stock and lemon juice to incorporate the browned bits from the onions.
Should the chicken be skinless?
This recipe suggests keeping the skin on for cooking to protect the meat, but you can use skinless if you prefer lower fat.
Is this dish gluten-free?
Yes, the ingredients are naturally gluten-free, provided you use a gluten-free certified chicken stock.
What does 'Yassa' mean?
In the local languages of Senegal, 'Yassa' refers to the specific style of preparing food with a heavy amount of onions and citrus.
Can I add more chili?
Absolutely, if you prefer a spicier dish, you can use a hotter pepper variety like habanero or scotch bonnet.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.