Holidays & Special Occasions
Kati-Kati (Festive Spiced Grilled Chicken)
Ingredients
- - Whole chicken, spatchcocked -- 1.5 kg (3.3 lb)
- - Garlic, minced -- 6 cloves (6 cloves)
- - Fresh ginger, grated -- 2 tbsp (2 tbsp)
- - Scotch bonnet peppers, minced -- 2 (2)
- - Paprika -- 2 tsp (2 tsp)
- - Vegetable oil -- 3 tbsp (3 tbsp)
- - Lime, juiced -- 1 (1)
- - Salt -- 2 tsp (2 tsp)
Method
- Blend garlic, ginger, pepper, paprika, oil, lime juice and salt into a thick marinade paste.
- Rub the paste generously all over the spatchcocked chicken, under the skin where possible, and marinate for at least 2 hours, or overnight for best flavour.
- Prepare a charcoal grill for medium indirect heat.
- Grill the chicken skin-side up first, turning occasionally and basting with any remaining marinade, for 40–50 minutes until cooked through and the skin is deeply charred in spots.
- Rest for 10 minutes, then chop into pieces for serving.
Introduction: Kati-Kati is a whole spiced and grilled chicken dish, its skin rubbed deeply with chili, garlic and local spices before slow-grilling over charcoal until smoky and charred.
Cultural Background: Kati-Kati is a whole spiced and grilled chicken dish, its skin rubbed deeply with chili, garlic and local spices before slow-grilling over charcoal until smoky and charred. A festive centrepiece for Christmas, weddings and New Year gatherings across Cameroon, it is traditionally served chopped into pieces for sharing among large family tables.
Tips: Marinating overnight develops much deeper flavour and colour. Indirect heat prevents the spiced skin from burning before the inside cooks through.
Variations: Add a splash of soy sauce to the marinade for extra depth, a modern addition in some households. Serve with grilled plantain and a fresh tomato-onion salad. Apply the same marinade to whole grilled cauliflower or king oyster mushrooms as a plant-based centrepiece.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a covered oven at 160°C (320°F) for 15 minutes to keep it moist.
Nutrition: Calories: 390 kcal | Protein: 36 g | Carbs: 3 g | Fat: 25 g | Fiber: 1 g
FAQs:
Q: Can I cook kati-kati in an oven?
A: Yes, roast at 200°C (400°F) for about 45 minutes, though charcoal grilling gives the traditional smoky flavour.
Q: How spicy is kati-kati?
A: It’s traditionally quite hot; reduce the scotch bonnet quantity for a milder version without losing the core flavour.