Grilled Senegalese Yassa Chicken with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken marinated in a tangy lemon and mustard sauce, grilled to perfection and served with sweet caramelized onions. This African-inspired chicken recipe, ready in about 65 minutes, pairs chicken thighs, bone-in and skin-on, yellow onions, thinly sliced, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 45 min Serves 4 African cuisine 420 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
3 medium yellow onions, thinly sliced
1/2 cup lemon juice
3 tbsp Dijon mustard
4 garlic cloves, minced
1/4 cup vegetable oil
2 tsp salt
1 tsp black pepper
1/4 cup water
2 tbsp white vinegar
2 bay leaves
1/2 tsp cayenne pepper

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Instructions

Step 1: In a large bowl, whisk together 1/2 cup lemon juice, 3 tbsp Dijon mustard, 4 minced garlic cloves, 1/4 cup vegetable oil, 2 tsp salt, 1 tsp black pepper, and 2 tbsp white vinegar to create the marinade. Add 6 chicken thighs and toss to coat. Cover and refrigerate for at least 3 hours or overnight to tenderize and infuse flavor.
Step 2: Heat a large skillet over medium heat and add 1 tbsp vegetable oil. Add 3 medium thinly sliced yellow onions with 2 bay leaves and 1/4 cup water. Cook slowly, stirring occasionally, for 20-25 minutes until onions are deeply caramelized and soft, adding a splash of water if they start to stick.
Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill the 6 chicken thighs for about 6-7 minutes per side, until skin is crisp and internal temperature reaches 165°F.
Step 4: Transfer grilled chicken to a serving platter and spoon the caramelized onions over the top, letting the tangy sauce from the marinade and onions mingle. Serve hot with steamed rice or couscous.