Spicy Cameroon-Style Grilled Chicken with Ndolé Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy grilled chicken marinated in a spicy blend and served with a rich, nutty ndolé sauce made from bitter leaves and peanuts. This African-inspired chicken recipe, ready in about 100 minutes, pairs chicken thighs, skin on, ground crayfish, fresh garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 6 pieces chicken thighs, skin on
• 2 tbsp ground crayfish
• 4 cloves fresh garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 medium hot chili pepper, finely chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups bitter leaves (or substitute spinach), chopped
• 1 cup unsalted peanuts, roasted and ground
• 1 medium onion, finely chopped
• 2 tbsp palm oil or vegetable oil
• 2 cups water
• 1 tbsp lime juice

Instructions

1. Step 1: In a large bowl, combine 6 chicken thighs with 2 tbsp ground crayfish, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 finely chopped hot chili pepper, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for at least 1 hour in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken thighs for 6-7 minutes per side until the skin is charred and juices run clear.
3. Step 3: While the chicken grills, heat 2 tbsp palm oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 4 cups chopped bitter leaves and cook for 5 minutes, stirring occasionally, until the leaves are tender and slightly wilted.
5. Step 5: Stir in 1 cup ground roasted peanuts and 2 cups water, bringing the mixture to a simmer. Cook for 10 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Season the sauce with 1 tbsp lime juice and additional salt if needed. Serve the grilled chicken hot with generous spoonfuls of ndolé sauce.