Senegalese Chicken Yassa

Name: Hähnchen Yassa Senegal
Total time: 3 h
Ingredients: 80 ml Zitronensaft frisch; 25 g Dijon-Senf; 10 g Zwiebelpulver; 12 g Knoblauch frisch gepresst; 4 g Habanero gemahlen; 16 g Salz; 5 g Schwarzer Pfeffer

MarinadePoultryHot SmokingEasy3-5 hrs74-76 °C130-150 °COak + Lemon

Yassa is one of Senegal's most famous dishes, distinguished by an intense lemon-onion marinade with sharp mustard. Hot smoking adds an extra smoky dimension to this traditionally grilled dish. Citrus or oak wood pairs excellently with the tangy marinade.

Ingredients(for 1 kg)

Fresh lemon juice80 ml

Dijon mustard25 g

Onion powder10 g

Fresh pressed garlic12 g

Ground habanero4 g

Salt16 g

Black pepper5 g

Instructions

Marinade

8-12 hours

Combine lemon juice, mustard, garlic, onion powder, habanero, salt and pepper. Turn chicken pieces in the mixture, cover and marinate in refrigerator.

Smoking

3-5 hours

Preheat smoker to 130-150 °C with oak and lemon wood. Drain chicken and smoke until a core temperature of 74-76 °C is reached.

Resting

10 minutes

Remove smoked chicken from smoker and let rest covered for 10 minutes before serving.

Pro Tip

Keep the onions from the marinade separately and caramelize them in a pan after smoking – they make an excellent accompanying sauce.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free