A festive Ghanaian holiday plate of smoky party jollof rice, grilled chicken and a bright green herb sauce.
Party jollof rice, chicken and coleslaw are the true centerpieces of Ghanaian celebrations, especially Christmas, weddings and other major gatherings, where a large communal pot of smoky jollof is often considered the highlight of the whole spread. This holiday plate keeps that authentic combination intact, pairing well-made jollof with grilled chicken, and adds a fresh green herb sauce made from parsley, scallion and chile as a modern, bright accompaniment rather than the more typical coleslaw or shito (black pepper sauce). The jollof follows real technique: a reduced tomato-pepper base cooked until the oil separates, rice steamed directly in that concentrated sauce, and a slightly higher final heat to build the coveted smoky bottom layer known as party jollof. Chicken pieces are marinated in a simple garlic-ginger-curry rub before grilling hot and fast for real char, echoing how chicken is prepared for Ghanaian parties and celebrations. The green herb sauce, blended from fresh herbs, garlic, chile and a splash of oil, is a modern addition to the plate, offering a cooling, bright contrast to the smoky rice and charred chicken.
Serves 6
Combine garlic, ginger, curry powder and oil, rub over the chicken pieces, and marinate at least 30 minutes or up to overnight in the fridge.
Grill the chicken over medium-high heat, turning occasionally, 25-30 minutes until well charred and cooked through to 74C internal.
Heat oil in a large pot over medium heat. Cook the diced onion 5 minutes, then add the blended tomato, pepper, scotch bonnet and remaining onion. Simmer 20-25 minutes until thick and the oil separates.
Stir in tomato paste, curry powder, thyme and salt. Add the rinsed rice, coat in the sauce, pour in stock, cover tightly, and cook over low heat 25-30 minutes until tender with a light bottom crust.
Blend parsley, scallions, green chile, olive oil and a pinch of salt until smooth, adding a splash of water if needed to loosen.
Fluff the rice and divide among plates with the grilled chicken. Drizzle generously with the green herb sauce.
Marinate the chicken for at least 30 minutes, or overnight if possible, for the deepest flavor before grilling.
Let the jollof rice cook undisturbed for the final stretch over slightly higher heat to develop the prized smoky bottom crust.
Blend the green sauce just before serving for the brightest color and flavor, since fresh herbs discolor if made too far ahead.
Traditional pairing: serve with coleslaw or shito (black pepper sauce) instead of the green herb sauce for a more classic Ghanaian party plate.
Extra heat: leave the scotch bonnet seeds in the jollof base, or add extra green chile to the herb sauce.
Beef option: substitute grilled beef skewers for chicken for variety at a larger gathering.
Refrigerate rice, chicken and green sauce separately up to 4 days. Reheat rice with a splash of water on the stovetop or in the microwave; reheat chicken gently to avoid drying it out. The green sauce is best fresh but keeps a day or two.
Party jollof rice paired with grilled chicken is the standard centerpiece of Ghanaian celebrations — weddings, Christmas gatherings and naming ceremonies almost always feature a large pot of smoky jollof as the highlight of the meal. The tradition of marinating and grilling chicken with garlic, ginger and curry powder reflects common Ghanaian party food preparation passed down through generations.
Party jollof refers to the smoky, slightly charred rice that develops a crisp bottom layer when cooked in large quantities over wood fire or on high heat, a texture and flavor Ghanaians specifically prize and try to replicate even on home stovetops.
No — this is a modern addition. Traditional accompaniments to party jollof are more commonly coleslaw or shito, a fiery black pepper and dried fish sauce.
Yes — marinate the chicken up to a day ahead, and the jollof rice reheats reasonably well, though it's best made as close to serving time as possible to preserve the texture and smoky crust.
Per serving (450g / 15.9 oz) · 6 servings total
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