Grilled Chicken (Togo style)

Ingredients

• 454 g (1 pound)chicken
• 15–30 ml (1–2 tablespoons)ginger
• 3 clovesgarlic
• ½onion
• to tastepetite bell pepper (kpakoshito), Scotch bonnet or another hot pepper
• 15 ml (1 tablespoon)palm oil
• 15 ml (1 tablespoon)lemon juice
• 2.5 ml (½ teaspoon), or as requiredsalt

Instructions

1. 1

   Blend the marinade

   Blend the ginger, garlic, onion, pepper, palm oil, lemon juice and salt into a marinade. Wash the chicken and pat it dry, then coat it with the marinade. Leave it to marinate for at least an hour or overnight.

2. 2

   Grill the chicken

   Heat the grill; there is no need to oil or grease it because the marinade contains oil. Arrange the chicken on the grill and cook on both sides until cooked through. Serve with a dish of your choice.

What is Togo-style grilled chicken?

This is a simple grilled chicken dish identified by its Togo-style seasoning: ginger, garlic, onion, chilli, palm oil and lemon. Togo is in West Africa, where grilled and boldly seasoned foods are familiar parts of the region’s cooking, though this recipe gives no more specific regional background.

The marinade does the main work here. Aromatic ingredients bring depth, while lemon adds brightness and chilli lets you set the heat to your preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 48g protein, 6g carbs, 21g fat.

Chicken supplies most of the protein, while palm oil contributes much of the fat and the chicken provides most of the energy. The small amounts of onion, ginger, garlic, lemon and pepper contribute some carbohydrates; serve with vegetables and a moderate portion of rice or another starch to round out the plate.

Make the marinade

Aromatics: blend the ginger, garlic and onion together with the other marinade ingredients so they coat the chicken evenly. If using a small blender, scrape down the sides as needed.

Chilli: kpakoshito or Scotch bonnet will make the marinade hot, so start with a small amount if you are unsure. Remove the pepper’s seeds for a gentler result, or use another chilli to suit your taste.

Give it time to marinate

One hour is the minimum resting time in the recipe; leaving the chicken overnight gives the marinade more time to flavour it. Keep the chicken covered in the fridge while it marinates.

Before grilling, let excess marinade drip off so it is less likely to fall onto the heat. The palm oil already in the coating means the grill itself does not need greasing.

Grill for even cooking

Arrange the chicken on a heated grill with space between pieces so the heat can circulate. Turn it to cook both sides, as the method directs.

Doneness: the recipe gives no fixed grilling time, since pieces can differ in size and thickness. Check the thickest part with a food thermometer and cook poultry to 75°C.

Choose a balanced side

The chicken’s marinade is lively and savoury, so plain rice, boiled plantain or another mild starchy side can round out the meal. A fresh salad or cooked vegetables add colour and contrast.

Serve extra lemon at the table if you like a sharper finish. Choose a side that can be prepared while the chicken marinates or grills.

Plan the timing

The stated total time is 100 minutes, including the minimum hour of marinating. An overnight marinade is an option when you want to prepare ahead, but it will extend the elapsed time.

For a smoother meal, blend the marinade and coat the chicken in advance, then heat the grill when you are ready to cook. Allow a little extra time if the chicken pieces are particularly thick.

Recipe notes & tips

• Pat the chicken dry before adding the marinade so it coats the surface rather than sliding off.
• Blend the marinade until smooth for an even coating.
• Keep the chicken refrigerated during marinating, especially if leaving it overnight.
• Use tongs to turn the chicken rather than piercing it, which helps retain its juices.
• Check the thickest part of each piece for doneness, as smaller pieces may finish first.

Variations

• Milder chilli: Use a small piece of pepper or a less fiery variety for a gentler marinade.
• More lemon: Add a little extra lemon juice for a brighter, tangier flavour.
• Extra ginger: Use the upper end of the stated ginger amount for a more pronounced warmth.
• Oven finish: If grilling is not practical, cook the marinated chicken in an oven until cooked through.
• Side choice: Pair the chicken with boiled plantain, rice or a simple salad to change the meal.

Common mistakes to avoid

• Skipping the drying step: Wet chicken can dilute the coating; pat it dry before marinating.
• Grilling too soon: The marinade needs at least an hour; allow that resting time before cooking.
• Using too much chilli: A whole very hot pepper can overwhelm the marinade; begin with a little and adjust next time.
• Crowding the grill: Pieces close together cook less evenly; leave space between them.
• Guessing doneness: Colour alone is not a reliable check; use a thermometer in the thickest part and cook to 75°C.

How to store

Refrigerate leftover chicken in a covered container within two hours of cooking and use within 3–4 days. Reheat until steaming hot throughout, or freeze for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions