Chicken recipes are plentiful in Togo, but Grilled Togo Chicken is probably the simplest, most straight forward way to enjoy the meat. All you need to do is marinate your favorite cut of chicken with ginger, garlic, and onion. Use a dash of cayenne if you’re feeling spicy, and be sure to rub on a hit of red palm oil, salt, and pepper.
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| 10 pieces |
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Chicken recipes are plentiful in Togo, but Grilled Togo Chicken is probably the simplest, most straight forward way to enjoy the meat. All you need to do is marinate your favorite cut of chicken with ginger, garlic, and onion. Use a dash of cayenne if you’re feeling spicy, and be sure to rub on a hit of red palm oil, salt, and pepper.
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Ingredients
- 10 chicken legs (or any chicken pieces you like)
- 2 Tbsp ginger root , grated
- 8 cloves garlic , crushed
- 2 Tbsp red palm oil
- salt
- pepper , and/or cayenne for heat
- 1 onion , cut in thick rings
Servings: pieces
Units:
Instructions
- Mix the ginger, garlic, red palm oil, salt, and pepper(s). Rub over chicken then toss with the onions (the easiest way is to add everything to a gallon ziplock baggie). Let sit at least thirty minutes, but overnight is best. Grill the chicken legs over medium heat (about 450F), until done (you could also roast them in the oven, if desired)
- For legs you’re aiming for an internal temperature of 190F. This took about 30 minutes on my grill (turning once halfway). If you make this recipe with chicken breasts, you’re aiming for an internal temperature of 165F. Grill the onion rings towards the end of cooking so as not to burn them.