Kuku Choma

This East-African kuku choma is juicy, perfectly seasoned, and great to serve with your ugali, kachumbari, sukuma wiki, and more!

Course Dinner, Lunch, Main Course

Cuisine East African, Kenyan

Diet Gluten Free

Prep Time 10

Cook Time 1

Marination 2

Total Time 3 10

Servings

Calories 316kcal

Author Kate Hahnel

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.
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
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