Easy Senegalese Yassa Chicken Skewers (+ Video)
This is one of my go-to chicken skewer recipes, inspired by the beautiful and classic Yassa chicken from Senegal. These juicy chicken skewers are salty, zesty, and perfect for summer BBQs, which is a twist on a classic for all the family to enjoy.
What is Senegalese Cuisine Like?
If you loved my Thieboudienne Rouge, you’ll want to try Yassa Chicken, a bold, tangy dish from Casamance, Senegal, influenced by French flavors and tropical spices.
Traditionally a stew with caramelized onions and olives, I’ve turned it into a flavor-packed marinade for juicy chicken skewers, which is perfect for the grill.
Key Ingredients & What They Do
- Lemon Juice: An Acidic base that tenderizes the meat and adds brightness
- Dijon Mustard: Adds tangy depth and helps break down proteins
- Olive Oil: Locks in moisture and balances the acidity
- Crushed Garlic: Gives a bold, aromatic flavor
- Dried Oregano: Adds a herby, earthy note
- Onion Powder: Brings sweetness and depth without moisture
- Chicken Broth Cube: Delivers a punch of umami and savory richness
- Salt & Pepper: Essential for bringing all the flavors together
Watch one of my favorite chicken skewer recipes
These juicy skewers are colorful, easy to make, and packed with flavor. Perfect for dinner, a picnic, or even a beach day, simple, versatile, and always a hit.
What to Serve with Yassa Chicken Skewers
Pair these skewers with Jamaican Rice and Peas or a refreshing Cucumber and Onion Salad for a light and balanced meal. For something heartier, serve them alongside Easy Corn Salad or a creamy Russian Potato Salad to round out the flavors.
Tips & Tricks
- Marinate Overnight: I always try to marinate the chicken the night before. The lemon, mustard, garlic, and onion soak deep into the meat. It’s perfect for prepping ahead when you know folks are coming over.
- Soak Wooden Skewers Before Grilling: If you’re using wooden skewers, soak them in water for at least 30 minutes. It keeps them from burning on the grill and helps hold everything together when you’re flipping for a crowd.
- Grill Over Medium Heat: Too high and you’ll char the outside before the inside is done. Medium heat gives you a nice sear with time for that chicken to cook through.
- Brush with Marinade While Grilling: I save a little marinade (set aside before adding the raw chicken) and brush it on while the skewers cook. If you have some marinade with olives and onions left, simmer it in a saucepan until fully cooked and serve it as a bold side sauce.
How to Store Yassa Chicken Skewers
Once cooled, store leftover skewers in an airtight container in the fridge for up to 3 days. They reheat beautifully; just pop them in the oven or warm them in a pan until heated through. Perfect for an easy lunch or next-day dinner!
FAQs about Senegalese Yassa Chicken
More Delicious Recipes
Add more bold flavor to your table with these must-try dishes: juicy Fajitas de Res, tender and aromatic Mixiote de Pollo, and cheesy, stuffed Pupusas straight from El Salvador.
YASSA CHICKEN SKEWERS
Ingredients
FOR THE MARINADE:
- ½ cup Lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 1 teaspoon chicken broth powder
- 3 cloves Garlic crushed
- ¼ teaspoon Onion powder
- ¼ teaspoon Ground black pepper
- ½ teaspoon Salt
FOR THE CHICKEN SKEWERS:
- 2 pounds Chicken breasts skinless and boneless
- 1 handful Small onions peeled and halved
- ½ cup Green olives pitted
- 8 Wooden skewers or metal skewers
Instructions
- First, combine all ingredients for the marinade in a large bowl and mix well.
- Cut the chicken into bite-sized pieces. Add it to the marinade and mix everything.
- Refrigerate the chicken for 30 minutes or overnight. Remove the chicken from the marinade. Thread the chicken, onions, and olives onto 8 large metal or soaked wooden skewers.
- Place the chicken on the preheated grill rack. Grill them covered over medium heat. Turn the skewers a couple of times and grill for 10 to 15 minutes or until the chicken is no longer pink.
- Serve with rice or couscous.
Video
