Ivorian Grilled Chicken
Ivorian grilled chicken gets its punch from a rub of ten cloves of garlic, mustard and chile, worked into the meat before it ever touches the fire. The bouillon cubes add a savory depth that plain salt would not, and the mustard helps the paste cling and brown on the grill. Twenty minutes of resting is all the marinating it needs, so this is a quick route to a properly spicy bird.
Instructions
Mix the puréed garlic, black pepper, chile powder (or the puréed habanero), mustard and crushed bouillon cubes into a thick paste.
Pour the paste over the chicken and massage it in thoroughly so every surface is coated. Leave the chicken to rest for about 20 minutes while you get the grill ready.
Put the chicken on the grill and turn it regularly so it colors evenly. It is ready when each piece is golden brown and cooked to your liking.
Serve with a side such as Ivorian tomato sauce or Ivorian salad.
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