Entree: Burkina Faso – Central Culinary Region – Poulet Bicyclette (Bicycle Chicken)

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 20 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole free-range chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 1/4 cup (60 ml) vegetable oil (or peanut oil)
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 tbsp (30 ml) white vinegar
- 6 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tsp (10 g) paprika
- 1-2 Scotch bonnet peppers, minced (or 1/2 tsp (1 g) cayenne pepper) — adjust to heat preference
- 1 tbsp (15 ml) tomato paste
- 1 bouillon cube (Maggi) or 2 tsp (8 g) bouillon powder, crushed
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 medium onion, thinly sliced (approx. 8 oz (225 g))
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 2 tbsp (30 g) chopped fresh parsley or cilantro, for garnish
- Lemon wedges, for serving

Show original ingredient measurements

- 1 whole free-range chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 1/4 cup (60 ml) vegetable oil (or peanut oil)
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 2 tbsp (30 ml) white vinegar
- 6 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tsp (10 g) paprika
- 1-2 Scotch bonnet peppers, minced (or 1/2 tsp / 1 g cayenne pepper) — adjust to heat preference
- 1 tbsp (15 ml) tomato paste
- 1 bouillon cube (Maggi) or 2 tsp (8 g) bouillon powder, crushed
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 medium onion, thinly sliced (approx. 8 oz / 225 g)
- 1/4 cup (60 ml) water (to loosen marinade if needed)
- 2 tbsp (30 g) chopped fresh parsley or cilantro, for garnish
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse chicken pieces and pat dry. Season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (0.5 g) black pepper; set aside.
2. In a large bowl, whisk together vegetable oil, lemon juice, vinegar, minced garlic, grated ginger, paprika, minced Scotch bonnet, tomato paste, crushed bouillon, and 1/4 cup (60 ml) water to form a thick marinade.
3. Add sliced onion to the marinade, then add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors penetrate.
4. Prepare grill (charcoal preferred) for medium-high heat or preheat broiler with rack 6–8 inches (15.2 to 20 cm) from heat. Oil grates lightly.
5. Remove chicken from marinade, letting excess drip off. Reserve remaining marinade and onion slices for basting.
6. Grill chicken pieces 8–12 minutes per side (depending on size), basting occasionally with reserved marinade and turning to achieve even charring; cook until internal temperature reaches 165°F (74°C) and skin is crisp and smoky.
7. If broiling, arrange chicken on a foil-lined sheet, broil 6–8 minutes per side until charred at edges and cooked through, basting once midway.
8. Transfer to a platter, rest 5 minutes. Sprinkle with chopped parsley/cilantro and serve with lemon wedges alongside grilled onions.

1. Rinse chicken pieces and pat dry. Season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (0.5 g) black pepper; set aside.
2. In a large bowl, whisk together vegetable oil, lemon juice, vinegar, minced garlic, grated ginger, paprika, minced Scotch bonnet, tomato paste, crushed bouillon, and 1/4 cup (60 ml) water to form a thick marinade.
3. Add sliced onion to the marinade, then add chicken pieces, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors penetrate.
4. Prepare grill (charcoal preferred) for medium-high heat or preheat broiler with rack 6–8 inches from heat. Oil grates lightly.
5. Remove chicken from marinade, letting excess drip off. Reserve remaining marinade and onion slices for basting.
6. Grill chicken pieces 8–12 minutes per side (depending on size), basting occasionally with reserved marinade and turning to achieve even charring; cook until internal temperature reaches 165°F (74°C) and skin is crisp and smoky.
7. If broiling, arrange chicken on a foil-lined sheet, broil 6–8 minutes per side until charred at edges and cooked through, basting once midway.
8. Transfer to a platter, rest 5 minutes. Sprinkle with chopped parsley/cilantro and serve with lemon wedges alongside grilled onions.