Poulet Ouaga

Background

Poulet Ouaga is a bold, street-side style of grilled chicken associated with Ouagadougou, the capital of Burkina Faso. Influences from the Sahel and Francophone seasoning sensibilities come together in a tangy, vibrant marinade anchored by sharp dijon mustard, fresh aromatics, and a peppery kick. The result is smoky, juicy chicken that pairs beautifully with a quick onion-and-herb relish and hearty sides.

Ingredients

For the chicken and marinade

• 1 whole cut-up chicken (about 1.5–1.8 kg), skin-on
• 3 tablespoons dijon mustard
• 3 tablespoons peanut oil
• 3 tablespoons lemon juice
• 1 tablespoon white vinegar
• 4 cloves minced garlic
• 2 tablespoons grated ginger
• 1 small grated onion
• 1 finely minced scotch bonnet (adjust to taste)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1–1.5 teaspoons salt, to taste
• 1 cube crumbled chicken bouillon

For the relish and serving

• 1 thinly sliced onion
• 1 chopped tomato
• 1/2 thinly sliced bell pepper
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 teaspoon white vinegar
• Pinch of salt and black pepper
• Steamed rice or fried plantain, for serving

Equipment

• Charcoal grill or oven with a rack and tray
• Large bowl and small bowl
• Tongs and brush
• Knife and board

Preparation

1. Make the marinade: In a large bowl, whisk dijon mustard, peanut oil, lemon juice, and white vinegar. Stir in minced garlic, grated ginger, grated onion, minced scotch bonnet, thyme, paprika, black pepper, salt, and crumbled chicken bouillon until smooth.
2. Reserve some marinade: Scoop a few tablespoons of the marinade into a small bowl; cover and chill for basting later.
3. Marinate the poultry: Add the pieces of chicken to the large bowl, coat thoroughly, cover, and refrigerate for at least 2 hours (up to 12 hours for deeper flavor).
4. Make the relish: In a small bowl, combine sliced onion, chopped tomato, sliced bell pepper, chopped parsley, lemon juice, white vinegar, a pinch of salt, and a pinch of black pepper. Toss and refrigerate.

Cooking

Option A: Grill

1. Preheat a charcoal grill to medium heat with a two-zone fire.
2. Shake excess marinade from the chicken. Grill over indirect heat, skin side up, covered, for about 25 minutes. Move closer to direct heat and cook, turning and brushing with the reserved marinade, until the chicken is well browned and cooked through, about 10 to 15 minutes more.
3. Rest the grilled chicken for 10 minutes before serving.

Option B: Oven

1. Preheat the oven to 220°C/425°F. Arrange the marinated chicken on a rack set over a tray.
2. Roast for 35 to 45 minutes, brushing with reserved marinade halfway, until the chicken is deeply browned and juices run clear.
3. Rest the roasted chicken for 10 minutes.

Serve

Toss the chilled relish again, then spoon it over the hot pieces of chicken. Pair with fluffy rice or crisp fried plantain. A final squeeze of lemon juice and a sprinkle of chopped parsley brighten everything.

Tips and variations

• Heat level: Use more or less scotch bonnet to suit your palate.
• Oil swap: If you lack peanut oil, a neutral high-heat oil works.
• Mustard profile: Classic flavor leans on dijon mustard; a milder mustard will taste softer.
• Herbs: Extra parsley is welcome; dried thyme can be increased slightly if you love its aroma.
• Smoky note: A pinch more paprika accentuates char-grilled character.

Storage

Refrigerate leftover chicken in an airtight container for up to 3 days. The relish is best fresh, but you can keep it for 1 day and refresh with a splash of lemon juice and a pinch of salt before serving.