Chef note
Keep the flavours precise, the plate composed, and the final presentation grounded in Chef Stone's disciplined Pan-African style.
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Charred chicken main
Pan-African Chargrilled Chicken with Honey-Lime Glaze
Meat & PoultryCharred chicken mainServes 412 ingredients7 steps
Ingredients
12 Chicken thighs and drumsticks
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon cayenne pepper
1 teaspoon ginger powder
1 teaspoon dry sage
Salt and black pepper to taste
1 tablespoon Chef Stone's Secret Spice™️
2 tablespoons olive oil
1/4 cup honey
1/4 cup lime juice
2 teaspoons soy sauce
Method
1
In a small bowl, mix together the garlic powder, paprika, cayenne pepper, ginger powder, sage, salt, black pepper, and Chef Stone's Secret Spice™️ with olive oil to create a spice paste.
2
Place the chicken in a large bowl and pour the spice paste over it, ensuring each piece is evenly coated. Marinate for at least 30 minutes, or overnight in the refrigerator for maximum flavor.
3
In a separate small bowl, whisk together the honey, lime juice, and soy sauce to create the glaze.
4
Preheat your charcoal grill to a medium-high heat.
5
Grill the chicken for 15-20 minutes, turning occasionally, until the juices run clear and the chicken is cooked through.
6
In the last few minutes of grilling, brush the honey-lime glaze generously over the chicken on all sides, allowing it to caramelize slightly.
7
Remove the chicken from the grill and let it rest for a few minutes before serving.
Plating direction
Serve two pieces of chicken, one thigh and one drumstick, slightly overlapping on a dark, matte-finished plate. Garnish with a sprinkle of finely chopped fresh cilantro and a charred lime wedge on the side. A very light drizzle of extra glaze can be added for a final sheen.
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