Senegal | Main dish

Chicken Yassa

Senegalese chicken yassa, grilled or browned chicken braised in caramelized onions, lemon, mustard, garlic, chile, and bay leaf.

Country
Senegal
Region
West Africa
Time
205 min
Serves
6
Level
medium
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01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Senegal
5 steps 150 min prep 55 min cook (check method) 205 min total medium
1
Marinate the chicken
Combine chicken with lemon juice, half the onions, mustard, garlic, salt, and pepper. Refrigerate at least 2 hours.
Kitchen noteOvernight marination is best.
Marinate 120:00
2
Grill the chicken
Remove chicken from marinade (reserve it). Grill until golden and slightly charred, about 15 minutes.
Grill chicken 15:00
3
Caramelise the onions
Heat oil. Add all onions and cook on medium-low until deeply caramelised, about 25 minutes.
Kitchen noteLow and slow is the key.
Caramelise onions 25:00
4
Combine and simmer
Add grilled chicken, reserved marinade, and whole scotch bonnet. Cover and simmer 20 minutes.
Simmer 20:00
5
Serve
Serve chicken smothered in onion sauce over fluffy white rice.

Every household has small variations. Start here, then adjust seasoning, heat, and serving sides to your kitchen.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for Celebrations and gatherings. Plan on a medium cook. Allow about 205 minutes total.

What to serve alongside it

White rice, fonio, fried plantain, cucumber salad, or extra chile

Regional lane

Onion, lemon, and peanut table. The sauces and stews that balance sharp onion, citrus, chile, and groundnut richness.

Chef watch-outs
  • Overcooking the greens until the color and texture collapse.
  • Skipping the resting time after grilling.
  • Rushing the base before the raw edge has cooked out.
How you know it is ready
  • Greens should be cooked through but still look alive and glossy.
  • The surface should be deeply colored while the center stays juicy.
  • The aroma should smell rounded rather than raw or sharp.
Pantry lane

broken rice, dried fish, netetou, peanut paste, tamarind

Recipe photos

See the dish before you cook

Take a closer look at the dish and its serving ideas.

Chicken Yassa recipe from Senegal
Chicken Yassa finished dish
Chef board

Build the table around Chicken Yassa

White rice, fonio, fried plantain, cucumber salad, or extra chile

Best route from here

Onion, lemon, and peanut table

Collections to keep cooking
Senegalese Rice and Yassa Table
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