• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • World Cuisine
    • African dishes
  • By Diet
    • Low Carb and Keto Recipes
    • Paleo Recipes
    • Gluten-Free Recipes
    • Paleo Low Carb Recipes
  • About
    • Disclaimer
      • Privacy statement (EU)
      • Privacy statement (US)
      • Privacy statement (UK)
      • Cookie policy (EU)
      • Cookie policy (UK)
      • Do Not Sell My Personal Information
      • Privacy Statement (CA)
      • Cookie Policy (CA)
  • Impressum
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • World Cuisine
  • African dishes
  • By Diet
  • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • World Cuisine
    • African dishes
    • By Diet
    • Subscribe
  • Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » African dishes

    Kuku Choma

    Dated: February 22, 2023 . Modified: Feb 22, 2023 by Kate Hahnel

    Jump to Recipe

    This East-African kuku choma recipe will have you asking for more. The chicken is juicy, perfectly seasoned, and perfect as a side dish!

    If you love African dishes then try my chicken Jollof rice, pilipili, and Kuku Paka recipes next!

    An overhead picture of East African Kuku choma

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.

    Subscribe for more
    recipes!

    Get my latest recipes and all the updates from We Eat At Last, straight to your inbox!

      We respect your privacy. Unsubscribe at any time.

      Built with ConvertKit

      reasons why this kuku choma recipe works

      We East Africans are known to love our chomas (grilled meats)! And by meats I mean fish, goat meat (mbuzi choma), chicken, okay, you get it. Here are a few reasons why you will love this kuku choma recipe:-

      • it is absolutely delicious and perfect to serve with your ugali, kachumbari, sukuma wiki and more!
      • you can make this kuku choma recipe using the oven, or your electric or charcoal grill (jiko).
      • this recipe is gluten-free, low-carb, and even keto-friendly, if you substitute the brown sugar!
      • it is nutritious and protein-packed.

      what is kuku choma

      Kuku choma is an East African delicacy comprising marinated chicken pieces, which are then grilled using an oven, electric, or charcoal grill. Just like nyama choma, kuku choma is one of those dishes you can expect to find whenever there is a special gathering of some sort; a football match, engagement parties, weddings, or a simple meetup with friends over the weekend.

      ingredients

      This is a summary of the ingredients needed to make kuku choma, as well as possible options for substitution, if any. The full ingredient measurements have been provided in the recipe card provided below.

      Ingredients needed to make kuku choma
      • Whole chicken
      • Juice and grated rind of one lemon.
      • brown sugar - this adds a touch of sweetness and helps to caramelize the outside of the chicken, which makes it especially delicious and juicy. Keto brown-sugar alternatives are also okay to use!
      • butter, margarine, olive oil or your favorite cooking oil.
      • Paprika powder – you can use smoked, sweet or spicy paprika.
      • Minced garlic cloves – use more or less of these, depending on how garlicky you like your food.
      • Salt and Black pepper to taste.
      • African bird eye chili peppers (optional) – for some heat but this is totally optional so feel free to leave it out if you do not like your kuku choma spicy.
      • Dried rosemary (or your favorite dried herbs such as thyme, parsley, or oregano).

      how to make kuku choma

      This is a summary of how to make kuku choma. You will find the detailed recipe instructions in the recipe card below.

      A photo collage showing how to make kuku choma.
      1. Remove the backbone of the chicken (do not throw it away, rather, save it for use in other recipes).
      2. Make the marinade by mixing all the ingredients. Apply the marinade on the chicken and allow it to marinate for at least 2 hours, or overnight for best results.
      3. Heat your grill then grill you kuku choma, turning it from time to time so it cooks evenly on each side. Alternatively, cook it in the oven.
      4. Check and make sure it is cooked through, then serve.

      what to serve with kuku choma

      If you ask any East African, me included, kuku choma goes best served with Ugali, Sukuma wiki, and Kachumbari! But don't let me limit you, here are a few other dishes you can serve your kuku choma with:-

      • It goes very well with potato dishes so try out my Air Fryer Roast Potatoes or Air Fryer Potato Wedges if you own an air fryer!
      • Kenyan Pilau (which is essentially an Eastern African dish as opposed to being only Kenyan), also pairs up well with kuku choma.
      • Kenyan Chapati
      • Chips Masala
      • Or serve it with some Zimbabwean Sadza!

      chef's tips

      • Make this recipe your own and use your favorite herbs and spices! Love keeping it simple? Then simply use salt and pepper!
      • If possible, allow the chicken to come to room temperature for at least 30 minutes, once you remove it from the fridge. This helps it cook more evenly.
      • Using indirect heat, it will take about 15-20 minutes per ½ kilo (approximately 1 pound) for the chicken to be fully cooked. Cooking time varies based on the size of the chicken and the temperature of the grill. Always use a thermometer to make sure the chicken is fully cooked. The thermometer should be inserted into the thickest part of the chicken and read at least 165°F (74 degrees C) when fully cooked.

      Refrigerating and Freezing

      Store your leftover kuku choma in suitable airtight containers in the fridge for 4-5 days and in the freezer for 6-7 months.

      Kuku Choma

      more delicious recipes

      Try out my tasty African dishes and more! You will love these other simple meals from We Eat At Last!

      • Blue Spirulina Smoothie Bowl
      • Instant Pot Applesauce no sugar
      • Vegetarian collard greens with apple cider vinegar
      • A bowl of ndengu garnished with coriander.
        Ndengu - Mung Bean Curry
      • South African yellow rice
        South African Yellow Rice
      • A picture of a bowl of South African beef stew.
        South African Beef Stew
      • A plate of omena (dagaa) fish.
        Dagaa - Omena Recipe

      Great news, you have made it this far which means you probably made or are making this kuku choma recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.

      Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, Pin it on Pinterest, or like my Facebook page for the latest updates! Don't forget to subscribe to my YouTube channel or Newsletter for regular recipe notifications!

      Kuku choma on top of a chopping board

      Kuku Choma

      Kate Hahnel
      This East-African kuku choma is juicy, perfectly seasoned, and great to serve with your ugali, kachumbari, sukuma wiki, and more!
      5 from 40 votes
      Print Recipe Pin Recipe
      Prep Time 10 mins
      Cook Time 1 hr
      Marination 2 hrs
      Total Time 3 hrs 10 mins
      Course Dinner, Lunch, Main Course
      Cuisine East African, Kenyan
      Servings 6
      Calories 316 kcal

      Equipment

      Measuring Spoons and Cups
      mixing bowls
      Electric or charcoal grill or an oven

      Ingredients
        

      • 1 whole chicken (about 2 kgs/ 4.4 lb)
      • grated rind of one lemon
      • juice from one lemon
      • 1 tablespoon brown sugar (or a keto brown sugar alternative)
      • 1-2 tablespoon margarine (butter or olive oil)
      • 2 tablespoon smoked or sweet paprika powder
      • 1 tsp dried rosemary (or your favourite herbs)
      • 4-6 cloves minced garlic
      • 1½ teaspoon salt
      • ½ teaspoon black pepper (or more, to taste)
      • 2-4 sliced African bird-eye chillis (optional)

      Instructions
       

      • Use a kitchen towel to pat the chicken dry (see notes). Remove the backbone of the chicken, a process known as spatchcocking (see notes). Make small gushes on the surface of the chicken.
        How to spatchcock and make gashes on the surface of a chicken.
      • In a small bowl, make the marinade by combining grated lemon rind, lemon juice, brown sugar, margarine or butter, paprika powder, rosemary, minced garlic, salt, pepper, and chillis.
        grated rind of one lemon, juice from one lemon, 1 tablespoon brown sugar, 1-2 tablespoon margarine, 2 tablespoon smoked or sweet paprika powder, 1 teaspoon dried rosemary, 4-6 cloves minced garlic, 1½ teaspoon salt, ½ teaspoon black pepper, 2-4 sliced African bird-eye chillis
        Marinade for kuku choma
      • Coat the chicken on all sides with the marinade, transfer it to a bowl, cover it, and allow it to marinate in the fridge for at least 2 hrs, or overnight, for best results.
        1 whole chicken
      • Heat your grill to medium-high heat. If using a charcoal grill, wait until the charcoal goes white (you will know it is ready if you can hold your hands 3 inches on top of the grilling surface for 2 seconds without having to pull away. Once the grill is hot enough, brush the grates with some cooking oil.
      • Place the chicken with the skin side up on the center of the grill, making sure the burner above the grill is turned off so that you are using indirect heat. If using a charcoal grill, you can either cover the hot coals with a bit of ash so it is not too hot or push the hot coals to one side and cook the chicken over the side where there are no coals.
      • Depending on the size of your chicken, and how high your heat is, grill the kuku choma for 60-90 minutes, rotating 4-6 times so it cooks evenly on both sides.
      • Alternatively, roast the chicken in the oven uncovered, at 425°F (218°C) for 40-50 minutes, making sure to flip sides so it cooks evenly.
      • Grill until an instant-read read thermometer inserted in the thickest part of the meat shows at least 165°F (74 degrees C). The juices will also run clear once it is cooked.
      • Remove the chicken from the grill or oven, cover it loosely with aluminum foil or a kitchen cloth, and allow it to rest for at least 10-15 minutes before carving (cutting) it.
      • Serve kuku choma with kachumbari, ugali, Sukuma wiki, pilau, and more!

      Notes

      • Washing chicken is not recommended because it increases the spread of bacteria. However, you can still do it if it makes you feel more comfortable.
      • Always make sure that the grates of your grill are clean before grilling.
      • To spatchcock chicken, place the whole bird on a cutting board with the tailbone upwards facing you, and the breasts facing down. Cut upwards alongside the tailbone from the tail to the neck on both sides of the tailbone. Get rid of the tailbone or freeze it for making soups or stock. Flip the chicken breast side up and press it down. Follow the link to read more about how to spatchcock a chicken.
      • Don't throw away the backbone, use it in recipes such as soups and stews.
      • For food safety purposes, use an instant-read thermometer to make sure the chicken is fully cooked. The thermometer should be inserted into the thickest part of the chicken and read 165°F (74 degrees C) or more.

      Nutrition

      Calories: 316kcalCarbohydrates: 5gProtein: 24gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 95mgSodium: 696mgPotassium: 353mgFiber: 1gSugar: 3gVitamin A: 1555IUVitamin C: 24mgCalcium: 27mgIron: 2mg
      Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.or simply PIN on Pinterest for later!!

      Reader Interactions

      Comments

      1. Susan

        February 23, 2023 at 8:51 pm

        5 stars
        The very best Kate…..finger licking!!!

        Reply
        • Kate Hahnel

          February 25, 2023 at 6:50 am

          I am so glad you liked it!

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      A picture of Kate Hahnel

      Hi, I'm Kate! I am here to show you how easy it is to recreate African dishes at home, as well as other simple recipes from around the world.

      Read more about me →

      Healthy Recipes

      • Easy Low Carb and Keto Cinnamon Muffins
        Easy Keto Cinnamon Muffins
      • A picture of Keto mocha chocolate cake.
        Easy Mocha Keto Chocolate Cake
      • Air Fryer Pork chops on a plate
        Air Fryer Pork Chops (No Breading)

      Popular Recipes

      • A plate of seasoned chips (french fries)
        French Fries Seasoning or Chips Spice Recipe
      • Kenyan Beef Stew
        Classic Kenyan Beef Stew Recipe
      • Air fried sweet potato chunks served on a plate.
        Ninja Foodi Air Fryer Sweet Potato Cubes
      • An overhead picture of vegetarian bobotie.
        Vegetarian Lentil Bobotie

      Footer

      ^ back to top

      About

      • Accessibility Statement
      • Disclaimer

      Newsletter

      • Sign Up! for emails and updates.

      Contact

      • Contact

      We Eat At Last (formerly Paleo Low-Carb Kate) is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

      Copyright © 2023 Foodie Pro on the Foodie Pro Theme.