Entree: Kenya – Kenyan Pastoral Cuisine – Kuku Choma (Charcoal-grilled seasoned whole chicken commonly served with fresh tomato-onion salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 3 hrs

Total 4 hrs 5 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked
- 1/3 cup (80 ml) vegetable oil
- 1/4 cup (60 ml) lemon juice
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 1 1/2 tsp (7 g) kosher salt
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) cayenne pepper or to taste
- 1 tsp (4 g) ground black pepper
- 2 tbsp (30 ml) soy sauce or tamari (optional, for color)
- 1 tbsp (15 ml) honey or syrup (optional, helps caramelize)
- 3 tbsp (45 ml) olive oil for grilling or basting
- For kachumbari (salad):
- 2 cups (240 g) diced tomatoes (about 3 medium)
- 1 cup (150 g) thinly sliced red onion (about 1 medium)
- 1/4 cup (15 g) chopped cilantro
- 2 tbsp (30 ml) lemon or lime juice
- 1 small green chili, finely chopped (optional)
- Salt to taste

Instructions

1. Make the marinade: In a bowl whisk together vegetable oil, lemon juice, garlic, ginger, salt, coriander, cumin, paprika, cayenne, black pepper, soy sauce (if using), and honey (if using).
2. Marinate the chicken: Place spatchcocked chicken in a large dish or resealable bag. Pour marinade over chicken, rubbing under the skin and all over. Cover and refrigerate 2–6 hours or overnight for best flavor.
3. Prepare grill: Light a charcoal grill for medium-high heat and let coals become hot with a thin layer of ash, or preheat a gas grill to medium-high. Oil the grill grate.
4. Grill the chicken: Place chicken skin-side down over direct heat to sear 6–8 minutes until nicely browned, then move to indirect heat (or reduce flame) and continue grilling, covered if possible, turning once and basting with olive oil, until juices run clear and thickest part reaches 165°F (74°C), about 30–40 minutes total depending on size and heat.
5. Rest and prepare kachumbari: While chicken rests 10 minutes after grilling, combine tomatoes, red onion, cilantro, lemon juice, chopped chili (if using), and salt to taste. Let sit so flavors meld.
6. Serve: Carve the chicken into pieces, arrange on a platter with kachumbari alongside. Kuku Choma is traditionally eaten with your hands and served with ugali, rice, or roasted potatoes.