Grilled Jollof-Spiced Chicken Thighs with Tomato-Pepper Sauce

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy chicken thighs marinated in West African Jollof-inspired spices, grilled and served with a smoky tomato and bell pepper sauce. This African-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, tomato paste, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 3 tbsp tomato paste
• 1 large, diced red bell pepper
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp dried thyme leaves
• 3 tbsp vegetable oil
• 2 tbsp fresh lemon juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup water

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Instructions

1. Step 1: In a large bowl, combine 3 tbsp tomato paste, 1 tsp cayenne pepper, 2 tsp smoked paprika, 1 tsp dried thyme leaves, 3 minced garlic cloves, 3 tbsp vegetable oil, 2 tbsp fresh lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Mix thoroughly to form a thick marinade.
2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating each piece evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor penetration.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and set aside the excess.
4. Step 4: Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is crisp and charred in spots.
5. Step 5: Meanwhile, in a medium saucepan over medium heat, sauté 1 medium finely chopped onion and 1 large diced red bell pepper in 1 tbsp vegetable oil until softened and slightly caramelized, about 6 minutes.
6. Step 6: Stir in the reserved marinade and 1/2 cup water, simmering for 8-10 minutes until sauce thickens and flavors meld.
7. Step 7: Serve grilled chicken thighs topped with the tomato-pepper sauce for a vibrant, smoky finish.