Kuku choma

Name: Kuku choma
Prep time: 20 min
Cook time: 50 min
Total time: 200 min
Yield: 4
Cuisine: Tanzanie
Ingredients: 4 bone-in skin-on chicken thighs, about 1 kg total; 30 ml lime juice; 20 ml oil; 15 g garlic; 15 g ginger; 3 g sweet paprika; 4 g salt; 1 g pepper

🍗 Lime, garlic and ginger marinated chicken thighs grilled in a domestic oven.

Ingredients

4 bone-in skin-on chicken thighs, about 1 kg total
30 ml lime juice
20 ml oil
15 g garlic
15 g ginger
3 g sweet paprika
4 g salt
1 g pepper

Preparation

Chop garlic, grate ginger and mix with lime, oil, paprika, salt and pepper. Coat chicken in a covered food container and marinate 2 hours in the refrigerator, never on the counter.

Preheat static oven to 210 °C. Place skin up on a rack above a roasting tin. Discard marinade that touched raw chicken and use clean tools and plates for cooked food.

Bake about 40–50 minutes until at least 74 °C in the thickest meat without touching bone with probe. Protect skin if browning too quickly and extend cooking if necessary.

Optionally grill 2 minutes under constant supervision only after centre is cooked. Rest 10 minutes and serve 4 portions, one thigh each. Bones are not edible. Total 3 hours 20 minutes includes 20 preparation, 50 cooking and 130 marinating/resting.