Yassa Poulet Senegalese Grilled Chicken has robust flavors and is suitable for a Paleo diet. After being perfectly grilled and marinated in a zesty and aromatic mixture, the chicken is served over cauliflower rice with a savory onion sauce. It's a tasty and nutritious take on a traditional Senegalese dish.
Ingredients: 4 boneless, skinless chicken breasts. 2 large onions, thinly sliced. 4 cloves garlic, minced. 2 lemons, juiced. 2 limes, juiced. 1/4 cup olive oil. 1/4 cup coconut aminos. 1/4 cup apple cider vinegar. 1/4 cup water. 1 tsp ground black pepper. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp ground ginger. 1/2 tsp salt. Fresh cilantro, for garnish. Cauliflower rice, for serving.
Instructions: To make the marinade, combine the lemon juice, lime juice, olive oil, coconut aminos, apple cider vinegar, water, garlic, ground ginger, black pepper, paprika, and cayenne pepper in a bowl. Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed. For optimal effects, marinate the bag in the refrigerator for at least two hours or overnight. Set your grill's temperature to medium-high. After taking the chicken out of the marinade, grill it for 6 to 8 minutes on each side, or until it is cooked through and has grill marks. Add a little olive oil to a skillet and heat it over medium heat while the chicken is grilling. Add the onions and saut until they are soft and start to caramelize. Transfer the leftover marinade to the skillet with the onions and let it simmer until it thickens into a delicious sauce, which should take a few minutes. Drizzle the onion sauce over the grilled chicken before serving it over cauliflower rice. Enjoy with a fresh cilantro garnish!
Prep Time: 15 minutes
Cook Time: 20 minutes
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