Grilled Shito Chicken
Ghanaian-style grilled chicken coated in a fiery shito sauce—a punchy blend of dried chilis, onions, and garlic with deep umami. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 3 whole dried chilis (cayenne or ghost pepper, deseeded for less heat)
- ½ medium, diced yellow onion
- 3 whole garlic cloves
- 2 tbsp tomato paste
- ½ tsp salt
- 8 pieces chicken thighs or drumsticks (bone-in, skin-on)
- 2 tbsp neutral oil (for cooking)
Instructions
- 1
Soak dried chilis in hot water for 5 minutes until soft, then drain and roughly chop.
- 2
Blend chilis, onion, garlic, tomato paste, and salt with 2 tbsp water until smooth.
- 3
Pat chicken dry. Season all over with salt and pepper, then coat evenly with shito sauce.
- 4
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Working in batches, sear chicken skin-side down until dark golden, 4–5 minutes, without moving.
- 6
Flip and cook until cooked through (165°F internal temp), about 5–6 minutes more.
- 7
Serve hot, spooning any pan sauce over the chicken.
Tools you’ll need
- medium bowl
- blender or food processor
- large cast-iron or stainless-steel skillet
- meat thermometer
- tongs
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