Poulet Braisé (Ivorian Grilled Chicken)

Name: Poulet Braisé (Ivorian Grilled Chicken)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ivory Coast
Ingredients: 8 chicken drumsticks and thighs; 4 cloves garlic, minced; 1 onion, grated; 2 tbsp mustard; 2 tbsp vegetable oil; 1 tbsp paprika; 1 scotch bonnet pepper, minced; 2 tbsp lime juice; Chopped onion and tomato, for serving

6 servings25 min prep35 min cookEasy Ivory Coast

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The Story Behind It

The Tale of Poulet Braisé (Ivorian Grilled Chicken)

Story updated September 17, 2026

Poulet braisé, marinated chicken slow-grilled over charcoal until the skin crisps, is one of Abidjan's defining street-food aromas, typically paired with attiéké. While its precise origins aren't well documented, it grew out of the city's vibrant maquis (open-air grill) culture and remains a favorite from roadside stalls to home tables.

Ingredients

Scale:· 6 servings

8 chicken drumsticks and thighs
4 cloves garlic, minced
1 onion, grated
2 tbsp mustard
2 tbsp vegetable oil
1 tbsp paprika
1 scotch bonnet pepper, minced
2 tbsp lime juice
Chopped onion and tomato, for serving

Instructions

1Combine garlic, onion, mustard, oil, paprika, scotch bonnet, and lime juice into a marinade.
2Coat the chicken pieces thoroughly and marinate at least 1 hour, or overnight.
3Preheat a grill to medium heat.
4Grill the chicken 25-30 minutes, turning occasionally, until charred and cooked through.
5Baste with remaining marinade during the first half of grilling.
6Serve hot with chopped onion and tomato and attiéké or rice.

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