Grilled Jollof Chicken with Spiced Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender grilled chicken marinated in West African spices, served with a rich, smoky tomato and pepper sauce. This african-inspired chicken ready in about 60 minutes blends chicken thighs, vegetable oil, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 6 pieces chicken thighs
• 3 tbsp vegetable oil
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp tomato paste
• 4 medium fresh tomatoes, blended
• 1 large red bell pepper, chopped
• 1 small scotch bonnet pepper, chopped
• 1 medium onion, sliced
• 1 tsp thyme, dried
• 1 tsp curry powder
• 2 tsp salt
• 1 tsp black pepper
• 1 cup water
• 2 cups rice

Instructions

1. Step 1: In a large bowl, combine 6 chicken thighs with 2 tbsp vegetable oil, 2 minced garlic cloves, 1/2 tbsp grated ginger, 1 tsp thyme, 1 tsp curry powder, 1 tsp salt and 1/2 tsp black pepper. Toss to coat and marinate for at least 1 hour in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side until cooked through and nicely charred. Set aside and keep warm.
3. Step 3: Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add 2 minced garlic cloves and 1/2 tbsp grated ginger, sauté for 1 minute until fragrant. Add 1 sliced onion, 1 large chopped red bell pepper, and 1 small chopped scotch bonnet pepper. Cook for 5 minutes until softened.
4. Step 4: Stir in 3 tbsp tomato paste and cook for 2 minutes until it darkens slightly. Add 4 blended fresh tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water. Simmer uncovered for 15 minutes until sauce thickens and flavors meld.
5. Step 5: Meanwhile, rinse 2 cups rice under cold water. In a separate pot, bring 4 cups water to a boil with a pinch of salt. Add the rice, reduce heat to low, cover, and cook for 15 minutes until tender.
6. Step 6: Serve the grilled chicken atop the cooked rice, spoon the spiced tomato sauce generously over the chicken and rice.