Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy whole chicken grilled to perfection served alongside crispy fried spinach and sweet fried plantains for a true Cameroonian feast. This african-inspired chicken ready in about 125 minutes pairs whole chicken, about 3 lbs, fresh spinach leaves, washed, vegetable oil for frying for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 1 whole chicken, about 3 lbs
• 4 cups fresh spinach leaves, washed
• 2 large ripe plantains, peeled and sliced into 1/2-inch pieces
• 1 cup vegetable oil for frying
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme

Instructions

1. Step 1: In a small bowl, combine 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried thyme, 4 minced garlic cloves, 1 tablespoon grated ginger, and 2 tablespoons lemon juice. Rub this spice mixture thoroughly all over the 3-pound whole chicken and let marinate for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 375°F). Place the whole chicken on the grill and cook for 45-55 minutes, turning every 15 minutes, until the internal temperature reaches 165°F and the skin is golden and crisp.
3. Step 3: While the chicken grills, heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Add 4 cups fresh spinach leaves and sauté for 3-4 minutes until wilted and edges begin to crisp. Season with a pinch of salt and remove from heat.
4. Step 4: In another skillet, heat the remaining 1/2 cup vegetable oil over medium heat. Add 2 large ripe plantains sliced into 1/2-inch pieces and fry for 3-4 minutes per side until golden brown and caramelized. Drain on paper towels and lightly salt.
5. Step 5: Serve the grilled whole chicken hot alongside the fried spinach and sweet plantains for a hearty and flavorful meal.