Senegalese Chicken Yassa

Name: Hähnchen Yassa Senegal
Total time: 3 h
Cuisine: Deutsche Küche
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.

Glossary Terms

Hot Smoking

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