Grilled Ugali-Stuffed Chicken with Tanzanian Spice Rub

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

Juicy grilled chicken marinated in a fragrant Tanzanian spice blend, stuffed with traditional Ugali maize dough for a unique texture and flavor. This African-inspired chicken recipe, ready in about 55 minutes, pairs whole chicken, butterflied, maize flour (cornmeal), water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 35 min Serves 4 African cuisine 450 cal/serving

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Ingredients

1.5 lbs whole chicken, butterflied
1 cup maize flour (cornmeal)
1 cup water
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1/2 tsp ground ginger
1/2 tsp garlic powder
1.5 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
2 tbsp fresh lemon juice

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Instructions

Step 1: In a small saucepan, bring 1 cup water to a boil. Gradually whisk in 1 cup maize flour, stirring constantly to prevent lumps, and cook over low heat for 5 minutes until a thick, stiff dough (Ugali) forms. Remove from heat and let cool slightly.
Step 2: In a small bowl, combine 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp paprika, 1/2 tsp ground ginger, 1/2 tsp garlic powder, 1.5 tsp salt, and 1/2 tsp black pepper to create the spice rub.
Step 3: Rub the butterflied 1.5 lb whole chicken with 2 tbsp vegetable oil and 2 tbsp fresh lemon juice, then coat evenly with the spice rub mixture.
Step 4: Carefully stuff the Ugali dough inside the chicken cavity, pressing gently to fill.
Step 5: Preheat grill to medium-high heat (about 400°F). Place the stuffed chicken skin side down and grill for 8-10 minutes until grill marks form and skin crisps.
Step 6: Flip and continue grilling for another 15-20 minutes, turning occasionally, until internal temperature reaches 165°F and juices run clear.
Step 7: Remove from grill and rest for 5 minutes before slicing. Serve warm.