Kuku Choma
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
6
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Calories
316 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
African
Kuku Choma
Description
This recipe for Kuku Choma begins by drying the whole chicken and spatchcocking it by removing the backbone to flatten the bird for even grilling. The marinade blends grated lemon rind, lemon juice, brown sugar, margarine or butter, smoked or sweet paprika, dried rosemary, minced garlic, salt, black pepper, and optional bird's eye chili for heat. The chicken is coated thoroughly and refrigerated for at least two hours or overnight to absorb flavors.
Grilling is done over medium-high heat, ideally on charcoal until it's hot enough that hands held close need to pull away quickly. The chicken is placed skin side up in the center of the grill, cooking with indirect heat to prevent flare-ups. The process results in crisped skin and juicy meat with a balanced combination of citrus, smoky paprika, and herbaceous rosemary flavors.
Careful attention to the grill temperature and use of an instant-read thermometer to reach 165°F ensures safe and perfectly cooked chicken. The method suits outdoor cooking occasions and provides a distinctly flavorful chicken dish with subtle heat from chili when included.
Ingredients
- 1 chicken about 2 kgs/ 4.4 lb, whole
- lemon peel grated rind of one lemon
- lemon juice from one
- 1 tablespoon brown sugar (or a keto brown sugar alternative)
- 1-2 tablespoon margarine (butter or olive oil)
- 2 tablespoon paprika powder smoked or sweet
- 1 tsp rosemary or your favourite herbs, dried
- 4-6 garlic minced, number missing
- 1½ teaspoon salt
- ½ teaspoon black pepper (or more, to taste)
- 2-4 bird's eye chili optional, African, sliced
Instructions
- Use a kitchen towel to pat the chicken dry (see notes). Remove the backbone of the chicken, a process known as spatchcocking (see notes). Make small gushes on the surface of the chicken.
- In a small bowl, make the marinade by combining grated lemon rind, lemon juice, brown sugar, margarine or butter, paprika powder, rosemary, minced garlic, salt, pepper, and chillis.
- Coat the chicken on all sides with the marinade, transfer it to a bowl, cover it, and allow it to marinate in the fridge for at least 2 hrs, or overnight, for best results.
- Heat your grill to medium-high heat. If using a charcoal grill, wait until the charcoal goes white (you will know it is ready if you can hold your hands 3 inches on top of the grilling surface for 2 seconds without having to pull away. Once the grill is hot enough, brush the grates with some cooking oil.
- Place the chicken with the skin side up on the center of the grill, making sure the burner above the grill is turned off so that you are using indirect heat. If using a charcoal grill, you can either cover the hot coals with a bit of ash so it is not too hot or push the hot coals to one side and cook the chicken over the side where there are no coals.
- Depending on the size of your chicken, and how high your heat is, grill the kuku choma for 60-90 minutes, rotating 4-6 times so it cooks evenly on both sides.
- Alternatively, roast the chicken in the oven uncovered, at 425°F (218°C) for 40-50 minutes, making sure to flip sides so it cooks evenly.
- Grill until an instant-read read thermometer inserted in the thickest part of the meat shows at least 165°F (74 degrees C). The juices will also run clear once it is cooked.
- Remove the chicken from the grill or oven, cover it loosely with aluminum foil or a kitchen cloth, and allow it to rest for at least 10-15 minutes before carving (cutting) it.
- Serve kuku choma with kachumbari, ugali, Sukuma wiki, pilau, and more!
Notes
- Washing chicken is not recommended due to bacterial spread risk, but patting dry with a kitchen towel is advised before cooking.
- Spatchcock the chicken by cutting out the backbone and pressing flat to ensure even grilling.
- Retain the backbone for making stock or soups instead of discarding.
- Ensure grill grates are clean and properly oiled before cooking.
- Use an instant-read thermometer to check doneness, aiming for 165°F (74°C) in the thickest part.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 696mg | 29% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1555IU | 31% |
| Vitamin C | 24mg | 27% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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