Yassa chicken (poulet au yassa) is one of those dishes that hits you with all the good vibes of Senegal in every bite. Think juicy chicken smothered in sweet, caramelized onions and tangy mustard, with just enough lemon to keep things interesting. If you’re usually iffy about lemon chicken like I was, trust me, this recipe gets it just right.
I still remember the day I grabbed a ton of chicken thighs and legs on sale at the market. (Those sneaky supermarkets always know how to reel you in!) Those cuts made this yassa chicken recipe extra juicy and flavorful, and it quickly became a go-to recipe in my kitchen. The caramelized onions and Dijon mustard perfectly complement the lemon, making this dish shine and brightening everything without overpowering it.
The magic of the extras, including hot peppers and bay leaves, adds a subtle kick and earthy depth, transforming this simple chicken into something truly special. Plus, it’s ridiculously versatile. Prep it the day before to let those flavors really sink in, then grill or pan-fry it for a quick weeknight dinner or a stunning dinner party centerpiece.
What Is Yassa Chicken?
Yassa chicken is a bold, citrusy Senegalese dish with a French flair, born in the Casamance region. It starts with chicken marinated in lemon juice, mustard, and a mountain of onions. Then, it’s seared and simmered until everything’s tender, tangy, and packed with flavor. A hint of chili brings heat, while a drizzle of peanut or palm oil adds that silky finish.
Traditionally served over rice, it’s the kind of dish that proves onions and lemons can steal the show. Think of it as comfort food with a zesty, West African twist—I’m talking simple ingredients and an unforgettable taste.
How to Make Yassa Chicken
- Trim the chicken of excess fat and pat it dry with a cloth or paper towel. Season with salt and pepper.
- Marinade – Add the onions, 1 teaspoon of minced garlic, and Maggie to the chicken. Then, let it marinate in the fridge for at least 2 hours, preferably overnight. (Photo 1)
- Preheat a grill, griddle, or frying pan, then coat it with cooking spray.
- Sear – Drain excess marinade from the chicken and reserve it for the sauce. Sear the chicken on the hot surface for 5 minutes on each side or until browned. (Photo 2)
- Heat a saucepan over medium heat and add the vegetable oil, remaining onions, garlic, bay leaves, mustard, and the marinade. Cook it for about 5 minutes. (Photo 3)
- Add the seared chicken to the saucepan and bring it to a simmer over low heat, spooning the lemon sauce over the chicken to coat it.
- Cook – Finally, add about a cup of water or chicken stock, lightly seasoning with salt or chicken bouillon. Cover and cook until the chicken is done (18-20 minutes with an internal temperature of 165℉/75℃). (Photo 4)
- Serve – Adjust the seasonings as needed, turn off the heat, and remove the bay leaf. Arrange the chicken on a plate, drizzle it with the sauce, and garnish with the remaining lemons. Enjoy!
Recipe Tips
- Feel free to swap whole chicken for just bone-in, skin-on chicken thighs, breasts, or legs, depending on your preference or what’s on sale.
- For a milder version, reduce or skip the hot peppers.
- To shake things up, try marinating fish or shrimp in the same yassa sauce for a coastal twist.
- Swap the traditional white rice for brown rice, couscous, or quinoa for extra texture and variety.
- Don’t forget to drain excess marinade before grilling or frying to avoid sogginess.
- Caramelizing the onions slowly is key; rush them, and you’ll miss that deep, sweet flavor that defines yassa chicken.
Make-Ahead and Storage Instructions
This dish is a superstar for make-ahead meals. Marinate your chicken and onions the day before to deepen the flavor and tenderize the meat.
Cool leftovers completely, then store them in an airtight container in the refrigerator for 3-4 days. You can also freeze portions for 2-4 months— thaw overnight before reheating.
What Goes With Yassa Chicken
Traditionally, yassa chicken is served over fluffy white rice or couscous to soak up that mouthwatering sauce. For a full meal, round it out with a side of fried plantains. Don’t forget some crusty bread or injera to mop up every last drop of that irresistible sauce because nothing should go to waste!
More Sensational Senegal-Inspired Recipes
Watch How to Make It
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This blog post was first published in January 2013 and has been updated with more tips, gorgeous photos, and a video
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