Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy whole chicken grilled to perfection served alongside crispy fried spinach and sweet fried plantains for a true Cameroonian feast. This west 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.

Prep: 70 min Cook: 55 min Serves 4 West African cuisine 650 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains take to make?

Total time is about 125 minutes (70 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken, about 3 lbs from drying out.

Can I substitute ingredients in Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Whole Chicken with Cameroonian Fried Spinach and Plantains?

West African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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