Grilled Chicken Poulet DG with Spicy Tomato Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Juicy grilled chicken thighs served with a vibrant, spicy tomato sauce and caramelized plantains inspired by Cameroon's Poulet DG. This African-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, garlic cloves, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp lime juice
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tomato paste
• 3 medium, diced fresh tomatoes
• 1, chopped red bell pepper
• 1/4 tsp cayenne pepper
• 1 medium, sliced onion
• 2 medium, peeled and sliced lengthwise ripe plantains
• 2 tbsp butter

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 4 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp lime juice, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp vegetable oil. Rub this marinade all over 4 bone-in, skin-on chicken thighs and marinate for at least 1 hour.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is crisp.
3. Step 3: While chicken grills, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 medium sliced onion and 1 chopped red bell pepper, sauté for 3-4 minutes until softened.
4. Step 4: Stir in 3 tbsp tomato paste, 3 diced fresh tomatoes, and 1/4 tsp cayenne pepper. Cook for 10 minutes, stirring occasionally, until sauce thickens and flavors meld.
5. Step 5: In another pan, melt 2 tbsp butter over medium heat and fry 2 medium peeled and lengthwise sliced plantains for 3 minutes per side until golden and caramelized.
6. Step 6: Serve grilled chicken topped with spicy tomato sauce alongside the caramelized plantains for a vibrant meal.