Poulet bicyclette refers to the lean, active village-raised chickens commonly grilled in Burkina Faso and elsewhere in West Africa. Because that particular bird may be unavailable outside the region, this recipe is clearly a poulet bicyclette-style adaptation using a regular spatchcocked chicken with ginger, garlic, lemon, mustard and chargrilled flavor.
Poulet bicyclette refers to the lean, active village-raised chickens commonly grilled in Burkina Faso and elsewhere in West Africa.
- Cook
- 45–60 minutes
- Serves
- 4–6
- Cuisine
- Burkinabè
- Course
- Main dish
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Prepare the chicken. Remove the backbone and flatten the chicken using poultry shears. Pat dry and keep raw poultry and its juices separate from ready-to-eat vegetables.
-
Mix the marinade. Whisk lemon juice, ginger, garlic, mustard, oil, salt, paprika, pepper and coriander. Rub over all surfaces of the chicken.
-
Marinate cold. Place covered in the refrigerator for at least 2 hours, or up to 12 hours for stronger flavor. Do not leave raw chicken on the counter.
-
Set up two heat zones. Preheat a covered grill with an indirect medium heat zone around 180–200°C and a separate hotter direct-heat area. Oil the grates carefully.
-
Grill to tenderness. Place chicken skin-side up over indirect heat, cover and cook about 35–50 minutes depending on size. Turn as needed; move briefly to direct heat near the end to char the skin without scorching.
-
Check and serve. Verify the thickest breast and thigh portions reach at least 75°C, avoiding bone. Rest for 8 minutes, then carve and serve with red onion and tomato tossed in lime juice.
Chef’s notes
- The expression ‘poulet bicyclette’ refers to a style of village-raised chicken, not a special sauce or an exclusive recipe.
- Firm free-range chicken may need longer cooking than supermarket chicken.
- Use a covered grill and thermometer for fully cooked, juicy poultry rather than judging by color alone.
Substitutions and Variations
- A conventional domestic oven at 200°C can cook the chicken, with final browning under the grill as an adaptation.
- Use a mild mustard if Dijon is too sharp.
- Serve with rice or millet for a complete meal.
Storage and Food Safety
Refrigerate cooked chicken within 2 hours at 4°C or below and use within 2 days. Reheat to at least 75°C. Discard marinade that contacted raw chicken unless boiled thoroughly before any reuse.
Serving Suggestions
Riz gras, tô and a fresh onion–tomato salad.
Serve with
Riz gras, tô and a fresh onion–tomato salad.
Allergens
Mustard. Check Dijon and spice blends for wheat or other declared allergens.
Made it?
Rate this recipe. Your rating helps other cooks.
Average 5.0 from 1 rating.
