Poulet Braisé Ivoirien

Ingredients

• 8 pieces chicken thighs
• 3 tbsp dijon mustard
• 2 tbsp tomato paste
• 5 cloves garlic
• 1 tbsp ginger
• 80 ml lime juice
• 60 ml vegetable oil
• 2 whole chili

Steps

1. Whisk mustard, tomato paste, minced garlic, grated ginger, lime juice, oil, salt, and a chopped chili into a marinade.
2. Slash chicken thighs 3-4 times each; coat well and marinate at least 3 hours, ideally overnight.
3. Preheat a grill or grill pan to medium-high.
4. Reserve the marinade.
5. Sear chicken skin-side down 5 minutes until dark grill marks appear.
6. Flip and grill another 5 minutes; move to a cooler part of the grill.
7. Baste with the reserved marinade every 3 minutes and cook another 15-20 minutes, turning, until juices run clear.
8. Rest 5 minutes off the heat.
9. Serve with fried plantains (alloco) and a raw onion-lime salad.

Tips

• Overnight marinade is the difference between good and great.
• The slash marks let the marinade penetrate deep.