Entree: Kenya – Nairobi & Central Kenya – Kuku Choma (Charcoal-grilled spiced chicken traditionally cooked over open flame)

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 15 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), cleaned and patted dry
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (60 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1 tbsp (15 ml) ground coriander
- 2 tsp (10 ml) ground cumin
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) turmeric
- 1–2 tbsp (15–30 ml) pili pili sauce or hot sauce (adjust to taste)
- 2 tsp (10 g) coarse salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) butter or oil for basting
- For kachumbari (tomato-onion salad):
  - 2 medium tomatoes, diced
  - 1 small red onion, thinly sliced
  - 1/4 cup (15 g) chopped fresh cilantro
  - 2 tbsp (30 ml) lemon juice
  - 1/2 tsp (2.5 g) salt
  - 1 small fresh chili, finely chopped (optional)

Instructions

1. In a bowl, whisk together lemon juice, vegetable oil, minced garlic, grated ginger, ground coriander, cumin, paprika, turmeric, pili pili sauce, salt, and pepper to make a marinade.
2. Place the whole chicken in a large dish or resealable bag. Pour marinade over the chicken, rubbing it under the skin where possible and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Prepare a charcoal grill for direct grilling over medium-hot coals. If using a rotisserie or spit, set up for even cooking. Let coals burn until they are ashy and hot, about 20–30 minutes.
4. Remove chicken from marinade and let excess drip off. Secure on the grill or rotisserie. Grill over indirect-to-medium heat, turning occasionally and basting every 10–15 minutes with melted butter or oil, until skin is deeply browned and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), about 45–60 minutes depending on heat and bird size.
5. While the chicken rests, make kachumbari: combine diced tomatoes, sliced red onion, chopped cilantro, lemon juice, salt, and chopped chili in a bowl. Toss and taste; adjust lemon and salt.
6. Let the chicken rest 10 minutes after removing from grill, then carve and serve with kachumbari and ugali, rice, or roasted potatoes as preferred.