Flavorful Senegalese Yassa Chicken Recipe with Tangy Lemon-Onion Sauce
A vibrant and tangy Senegalese Yassa Chicken featuring marinated bone-in, skin-on chicken thighs slow-cooked with caramelized onions and a zesty lemon-mustard sauce. Perfect for weeknight dinners or entertaining, this recipe delivers bold, unforgettable flavors with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Senegalese, West African
Ingredients
Scale
- 3 lbs bone-in, skin-on chicken thighs
- 3 large yellow onions, thinly sliced
- Juice of 3 lemons (about 6 tablespoons)
- 3 tablespoons Dijon mustard
- 4 cloves garlic, minced
- 1/4 cup vegetable oil (60 ml)
- 1 cup chicken stock or water (240 ml)
- 2 bay leaves
- Salt and pepper to taste
- Optional: 1-2 Scotch bonnet peppers, finely chopped
Instructions
- In a large mixing bowl, combine lemon juice, Dijon mustard, minced garlic, 2 tablespoons vegetable oil, salt, and pepper. Add chicken thighs and toss until fully coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- Peel and thinly slice the onions. Set aside.
- Heat remaining 2 tablespoons vegetable oil over medium-high heat in a skillet or Dutch oven. Remove chicken from marinade (reserve marinade) and place skin-side down. Cook 5-7 minutes until skin is golden and crispy, then flip and brown other side for 5 minutes. Transfer chicken to a plate.
- Reduce heat to medium-low. Add sliced onions to skillet, stir to coat in oil and browned bits. Add bay leaves and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes until onions are deeply caramelized and soft.
- Return browned chicken to skillet, nestling among onions. Pour in reserved marinade and chicken stock or water. Add Scotch bonnet peppers if using.
- Cover skillet with lid, reduce heat to low, and simmer gently for 30-40 minutes until chicken is cooked through and tender. Sauce should thicken slightly.
- Taste sauce and adjust seasoning with salt, pepper, or a splash of lemon juice. Remove bay leaves before serving.
Notes
Marinate chicken overnight for best flavor and tenderness. Cook onions low and slow to unlock natural sweetness. Avoid overcrowding pan when browning chicken to get crispy skin. Adjust sauce thickness by simmering uncovered if needed. Add Scotch bonnet peppers for heat or omit for milder flavor.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 420
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 2
- Protein: 32
Keywords: Senegalese Yassa Chicken, Yassa Chicken recipe, lemon onion chicken, West African chicken, marinated chicken, caramelized onions, Dijon mustard chicken