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Yassa Poulet

Name: Yassa Poulet
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: senegalese
Ingredients: 1.2 kg chicken pieces (bone-in thighs and drumsticks); 6 large onions (thinly sliced into half-moons); 100 ml fresh lemon juice (about 3 lemons); 3 tablespoons Dijon mustard; 5 cloves garlic (crushed); 1 Scotch bonnet pepper (pierced (not cut)); 2 tablespoons vegetable oil; 1 teaspoon black pepper; 1 teaspoon salt; 2 bay leaves; 200 ml chicken stock; 1 tablespoon Dijon mustard (extra, for the sauce)

Senegalese grilled chicken marinated in lemon and mustard, then braised with mountains of slowly caramelised onions — a deeply satisfying West African classic.

Prep

20 min

Cook

60 min

Servings

Difficulty

Medium

★★★★★

4.8(389 ratings)

#chicken#onion#lemon#senegalese#grilled#west african

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About This Recipe

Yassa is one of the cornerstones of Senegalese cuisine, originally from the Casamance region in the south. Chicken pieces are marinated in a generous bath of lemon juice, Dijon mustard, garlic, Scotch bonnet and onions, then grilled over high heat for a charred, smoky exterior. The same onions from the marinade are then slowly caramelised in the pan until soft and golden, the chicken is returned, and the whole dish braises together until the sauce is glossy and tangy-sweet. It is always served with plain white rice or broken rice (thiéré), which soaks up the extraordinary onion-lemon sauce.

Ingredients

Serves 4

1.2 kgchicken pieces(bone-in thighs and drumsticks)
6large onions(thinly sliced into half-moons)
100 mlfresh lemon juice(about 3 lemons)
3 tablespoonsDijon mustard
5 clovesgarlic(crushed)
1Scotch bonnet pepper(pierced (not cut))
2 tablespoonsvegetable oil
1 teaspoonblack pepper
1 teaspoonsalt
2bay leaves
200 mlchicken stock
1 tablespoonDijon mustard(extra, for the sauce)

Instructions

1
Marinate the chicken
In a large bowl, combine the lemon juice, mustard, garlic, Scotch bonnet, salt, pepper and bay leaves. Add the sliced onions and chicken pieces. Toss everything together thoroughly, cover and marinate in the fridge for at least 4 hours, ideally overnight.
2
Separate chicken and onions
Remove the chicken from the marinade. Strain the onions and set aside, reserving all the marinade liquid.
3
Grill the chicken
Heat a grill pan or outdoor grill to high. Brush the chicken with a little oil and grill for 5–6 minutes per side until nicely charred. The chicken does not need to be fully cooked through at this stage.
4
Caramelise the onions
Heat the vegetable oil in a large, wide pan over medium heat. Add the strained onions and cook slowly, stirring regularly, for 20–25 minutes until they are very soft, golden and sweet. Be patient — this step is the foundation of the dish.
5
Braise
Add the reserved marinade liquid and chicken stock to the onions. Stir in the extra tablespoon of mustard. Nestle the grilled chicken pieces into the onion sauce. Bring to a simmer, cover and cook for 25 minutes until the chicken is completely cooked through and the sauce is glossy and reduced.
6
Serve
Taste and adjust seasoning. Serve the chicken over white rice, spooning the rich onion sauce generously over the top. Remove the Scotch bonnet and bay leaves before serving.

Pro Tips

→
The longer the marinade, the more pronounced the lemon and mustard flavours. Overnight marinating is ideal.
→
Be patient caramelising the onions — rushing this stage on high heat will only soften, not sweeten them.
→
Leave the Scotch bonnet whole and pierced; it flavours the sauce without making it fiery.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Yassa Poisson: replace chicken with firm-fleshed fish fillets such as sea bass. Reduce the braise time to 10 minutes.
•
Add sliced green olives to the braise for a salty, Mediterranean counterpoint.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store in an airtight container for up to 3 days in the fridge. The flavour deepens on the second day. Reheat gently in a covered pan.

History & Origin

Yassa originates from the Casamance region of Senegal, home to the Jola people. It spread through Senegal and across West Africa carried by Senegalese communities and has become one of the most internationally recognised dishes from the continent.

Frequently Asked Questions

Can I skip the grilling step?

You can brown the chicken in a pan instead, but the charred, smoky notes from grilling add a distinctive dimension that is worth the effort.

Is there a way to make it less acidic?

Reduce the lemon juice to 60 ml and add a teaspoon of sugar to the marinade to balance the acidity.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

Nutrition Facts

Per serving (400g / 14.1 oz) · 4 servings total

Calories490kcal

Protein42g

Carbohydrates22g

Fat24g

Fiber3g

Protein42g

Carbs22g

Fat24g

Time Summary

Prep time20 min

Cook time60 min

Total time80 min

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About This Recipe

Ingredients

Serves 4

1.2 kgchicken pieces(bone-in thighs and drumsticks)

6large onions(thinly sliced into half-moons)

100 mlfresh lemon juice(about 3 lemons)

3 tablespoonsDijon mustard

5 clovesgarlic(crushed)

1Scotch bonnet pepper(pierced (not cut))

2 tablespoonsvegetable oil

1 teaspoonblack pepper

1 teaspoonsalt

2bay leaves

200 mlchicken stock

1 tablespoonDijon mustard(extra, for the sauce)

Instructions

Marinate the chicken

In a large bowl, combine the lemon juice, mustard, garlic, Scotch bonnet, salt, pepper and bay leaves. Add the sliced onions and chicken pieces. Toss everything together thoroughly, cover and marinate in the fridge for at least 4 hours, ideally overnight.

Separate chicken and onions

Remove the chicken from the marinade. Strain the onions and set aside, reserving all the marinade liquid.

Grill the chicken

Heat a grill pan or outdoor grill to high. Brush the chicken with a little oil and grill for 5–6 minutes per side until nicely charred. The chicken does not need to be fully cooked through at this stage.

Caramelise the onions

Heat the vegetable oil in a large, wide pan over medium heat. Add the strained onions and cook slowly, stirring regularly, for 20–25 minutes until they are very soft, golden and sweet. Be patient — this step is the foundation of the dish.

Braise

Add the reserved marinade liquid and chicken stock to the onions. Stir in the extra tablespoon of mustard. Nestle the grilled chicken pieces into the onion sauce. Bring to a simmer, cover and cook for 25 minutes until the chicken is completely cooked through and the sauce is glossy and reduced.

Serve

Taste and adjust seasoning. Serve the chicken over white rice, spooning the rich onion sauce generously over the top. Remove the Scotch bonnet and bay leaves before serving.

Pro Tips

→

The longer the marinade, the more pronounced the lemon and mustard flavours. Overnight marinating is ideal.

→

Be patient caramelising the onions — rushing this stage on high heat will only soften, not sweeten them.

→

Leave the Scotch bonnet whole and pierced; it flavours the sauce without making it fiery.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Yassa Poisson: replace chicken with firm-fleshed fish fillets such as sea bass. Reduce the braise time to 10 minutes.

•

Add sliced green olives to the braise for a salty, Mediterranean counterpoint.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.