Kuku Choma - Simple East African Spiced Grilled Chicken Recipe 2024

East African Spiced Grilled Chicken (Kuku Choma)

If you love Kuku choma, this is the perfect recipe. Kuku choma is one of Kenya’s favourite and most popular dishes. If you do not know what this is, the word Kuku means chicken while the word choma means roast or bake. So Kuku choma is roasted chicken.

There are various ways of cooking chicken, including Pan frying chicken, baking or roasting it(kuku choma) and barbequing it. You can check out other ways of cooking chicken here.

This recipe features succulent, marinated chicken infused with vibrant East African spices, perfect for grilling or oven-roasting.

Key Features:

Juicy and flavorful: The marinade used in this recipe infuses the chicken with a blend of citrus, herbs, and smoky paprika, resulting in a moist and flavorful final product. This will give your grilled chicken countless flavours and you will enjoy a bust of sweetness when you dig in.
Versatile cooking: Enjoy the flexibility of grilling the chicken for a smoky taste or oven-roasting for a more controlled cooking experience.
Customizable: Feel free to adjust the spice level to your preference by adding or omitting the optional chilli peppers. It is not the final recipe, and you can cook it however you like. If you don’t find some of the ingredients, or you don’t like some of the ingredients we use, feel free to omit and add yours.

Ingredients:

1 whole chicken (around 2 kg / 4.4 lb). You can buy one from a supermarket, already prepared and frozen, or buy a live one and prepare it yourself.
1 lemon (zest and juice)
1 tablespoon brown sugar (or keto alternative)
1-2 tablespoons butter, margarine, or olive oil
2 tablespoons smoked or sweet paprika
1 teaspoon dried rosemary (or your preferred herbs). Find one at your nearest spices shop or visit the local market.
4-6 cloves garlic, minced
1.5 teaspoons salt
½ teaspoon black pepper (more to taste)
2-4 sliced African bird-eye chillies (optional)

Instructions:

Prep the chicken: Pat the chicken dry with paper towels. Using a sharp knife, remove the backbone by cutting along both sides of the tailbone and discarding it. Spatchcock the chicken by pressing down on the breastbone to flatten it. If you bought one alive, prepare it by ensuring you remove all the features, and intestines.
Make the marinade: Combine lemon zest and juice, brown sugar, fat, paprika, rosemary, garlic, salt, pepper, and chillies (if using) in a bowl. If you do not know what zest is, it is the outer peel of the lemon. You can check out how to zest a lemon here.
Marinate: Coat the chicken thoroughly with the marinade, cover it, and refrigerate for at least 2 hours, or ideally overnight, for deeper flavour penetration. Marination helps your chicken be more tender, juicy and full of flavour.
Cooking:
- Grilling: Preheat your grill to medium-high heat. Once hot, brush the grates with oil. Place the chicken skin-side up over indirect heat (away from direct flames or coals). Grill for 60-90 minutes, turning occasionally, until cooked through. Preheating your oven is important because it helps your food cook properly and evenly.
- Oven-roasting: Preheat your oven to 425°F (218°C). Place the chicken on a baking sheet, skin-side up, and roast for 40-50 minutes, flipping halfway through, until the kuku choma is cooked through.
Rest and Serve: An instant-read thermometer inserted into the thickest part of the chicken should reach 165°F (74°C) for safe consumption. Remove the chicken from the heat, loosely cover it with foil, and let it rest for 10-15 minutes before carving. Enjoy your spiced grilled chicken with your favourite sides!

Tips:

Food safety experts do not recommend washing chicken, as it can spread bacteria.
Remember to wash your hands thoroughly before handling food to prevent waterborne diseases that may be potentially life-threatening to you and your family.
Don’t forget to wash your fruits and vegetables using running tap water to remove any stains and germs.
Ensure your grill grates are clean before grilling.
Use an instant-read thermometer to ensure proper internal temperature for safe consumption.
Feel free to substitute the optional chilli peppers with other spices like cayenne pepper or chilli flakes to suit your taste preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 6-7 months.

Nyama Choma can be served with Rice, cooked to your own liking, or Ugali with Kienyeji vegetables. You can top all this up with a glass of Mursik, or fermented milk(Maziwa Lala). Remember to also add a fruit like an orange or a pineapple.

This Kuku choma recipe offers a delicious and flavorful take on grilled chicken, combining the vibrant characteristics of East African cuisine with versatile cooking options.

If you want to experience Kenyan cuisine, cooked in our Kenya style, remember to visit Kenya where you will find plenty of restaurants offering the meal at a cheap affordable price.

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