African Grilled Chicken with Rice, Fried Plantain, Grilled Corn and Mango

Ingredients

• 4 pieces Chicken thighs (skinless, boneless if desired)
• 8 pieces Vegetarian chilies (cut into pieces)
• 3 cloves Garlic cloves (peeled)
• 2 tablespoons Fresh ginger (grated)
• 2 tablespoons Lime juice (freshly squeezed)
• 1 teaspoon Salt
• 0.5 teaspoon Ground pepper
• 1 tablespoon Sugar
• 2 tablespoons Maggi seasoning (bouillon cube)
• 1 tablespoon Fish sauce
• 1 teaspoon Dark soy sauce
• 3 tablespoons Olive oil (divided between marinades and cooking)
• 1 tablespoon Sunflower oil (for frying the plantains)
• 300 g White rice (rinsed before cooking)
• 2 pieces Plantains (peeled, cut into 2 cm thick rounds)
• 2 ears Corn ears (husks removed, grilled)
• 1 piece Mango (diced)

Instructions

1. Prepare the first marinade

   In the mortar, crush the 4 vegetarian chilies, add the crushed garlic, grated ginger, lime juice, salt, pepper, sugar, Maggi seasoning, fish sauce, dark soy sauce and olive oil. Mix well until a homogeneous paste forms.

   Time: PT15M

2. Marinate the chicken

   Generously brush the 4 chicken thighs with the marinade paste, making sure to coat the incisions made in the meat. Cover the dish with plastic wrap and place in the refrigerator for at least 12 hours (ideally overnight).

   Time: PT5M

3. Chill

   Let the chicken marinate in the refrigerator for 12 hours.

   Time: PT12H

4. Cook the rice

   Rinse the rice under cold water, place it in a saucepan with 600 ml water, bring to a boil then cover and simmer over low heat for 15 minutes. Remove from heat and let rest for 5 minutes before serving.

   Time: PT20M

5. Prepare the seasoning sauce

   In a small bowl, crush 4 vegetarian chilies, 1 garlic clove, add 1 tablespoon grated ginger, 1 tablespoon lime juice, ½ teaspoon salt, ½ teaspoon sugar, 1 tablespoon Maggi seasoning and 1 tablespoon olive oil. Mix well.

   Time: PT10M

6. Prepare the plantains

   Peel the plantains, cut them into 2 cm thick rounds.

   Time: PT5M

7. Fry the plantains

   Heat 1 tablespoon sunflower oil in a pan over medium heat (≈180 °C). Add the plantain rounds, cook 5 minutes on one side, flip and cook another 6 minutes until golden and lightly caramelized.

   Time: PT12M

   Temperature: 180°C

8. Grill the corn

   Brush the corn ears with a mixture of ½ teaspoon salt and 1 tablespoon olive oil. Grill on the grill or grill pan for about 10 minutes, turning regularly until slightly charred.

   Time: PT10M

9. Grill the chicken

   Preheat the grill to medium‑high heat (≈200 °C). Place the marinated chicken thighs on the grill, turn every 5 minutes and brush with the remaining first marinade. Cook for about 30 minutes, or until internal temperature reaches 75 °C.

   Time: PT30M

   Temperature: 200°C

10. Assemble the bowls

    In each bowl, place a portion of rice, add pieces of grilled chicken, fried plantains, a piece of grilled corn and mango dice. Serve with the seasoning sauce on the side.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks
• Instead of Vegetarian chilies: Scotch bonnet pepper (spicier), Mild pepper
• Instead of Fresh ginger: Ground ginger (½ teaspoon)
• Instead of Lime juice: Apple cider vinegar
• Instead of Sugar: Honey (½ tablespoon)
• Instead of Maggi seasoning (bouillon cube): Chicken bouillon cube
• Instead of Fish sauce: Soy sauce (for vegetarian version)
• Instead of Dark soy sauce: Gluten‑free tamari
• Instead of Olive oil: Sunflower oil
• Instead of Sunflower oil: Peanut oil
• Instead of White rice: Basmati rice, Brown rice
• Instead of Plantains: Green plantain bananas
• Instead of Corn ears: Frozen corn on the cob
• Instead of Mango: Papaya

Equipment Needed

• Mortar and pestle
• Mixing bowl
• Chef's knife
• Cutting board
• Frying pan
• Grill or barbecue
• Rice pot
• Wooden spatula
• Measuring spoons
• Baking sheet (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 12 hours for optimal flavor.
• Fry the plantains until they are golden and caramelized.
• Grill the chicken until it reaches an internal temperature of 75°C.

Chef Tips from the Video

• Add a pinch of smoked paprika to the first marinade for extra aroma.
• Use organic lime for a more aromatic juice.
• Lightly sprinkle chopped fresh cilantro over the dish just before serving.

Troubleshooting

Storage

Refrigerator: Store the cooked chicken and sides separately in airtight containers, up to 3 days.

Freezer: Raw marinated chicken can be frozen for up to 2 months; cooked rice keeps for 1 month.

Room temperature: Assembled bowls can stay at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the first marinade and marinate the chicken the day before.
• Cook the rice ahead of time and gently reheat before serving.
• Dice the mango and keep it chilled in an airtight container.