Yassa Chicken
Ingredients
Marinade
- 2 Tbsp. light brown sugar
- 1 Tbsp. lemon juice
- 1 tsp. paprika
- 3 Tbsp. olive oil
- 1/8 tsp. ground black pepper
- 1 1/2 tsp. chicken bouillon powder (preferably knorr brand)
- 3 tsp. dijon mustard
- 6 bone-in chicken thighs
Yassa Sauce
- 5 small white or yellow onions (1lb. 8oz.)
- 3/4 tsp. paprika
- 3/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 4 cloves minced garlic
- 2 Tbsp. olive oil
- 2 tsp. dijon mustard
- 1 1/2 tsp. chicken bouillon powder (preferably knorr brand)
- 3 cups water
- 1 whole bayleaf
- 1 whole habanero (or more to taste)
- 1 Tbsp. lemon juice
- 1 1/2 tsp. granulated sugar
Instructions
Chicken Marinade
- In a large bowl, whisk together all marinade ingredients until combined. Place chicken thighs in marinade and toss to ensure each piece is fully coated. Cover with plastic wrap and refrigerate for at least 1 hour (preferably 2-3).
Yassa Sauce
- In a large Dutch oven over medium heat, cook onions, paprika, salt, pepper, garlic, and onions stirring frequently until the onions have begun to caramelize and brown (approximately 20 minutes). Add dijon, chicken bouillon, water, bayleaf, habanero, lemon juice, and sugar. Reduce heat to low and cover (with lid slightly ajar to release some of the steam). Cook, stirring every once in a while, until liquid has almost fully evaporated, approximately 2 hours.
Cooking Chicken
- Heat grill to 400 degrees. Once fully lit and ready, place chicken thighs skin side down on grill and cook for 15 minutes. Flip and cook for a remaining 15 minutes until internal temperature reads 165 degrees and skin of chicken is browned.
Nutrition
Calories: 399kcal | Carbohydrates: 15g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1187mg | Potassium: 457mg | Fiber: 2g | Sugar: 9g | Vitamin A: 887IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg