Koklo Meme (Togolese Spiced Grilled Chicken)
The Quirky Foodster Team
Ingredients
- Chicken, cut into pieces, bone-in — 1.5 kg (3.3 lb)
- Onion, roughly chopped — 1
- Garlic cloves — 4
- Fresh ginger — 15 g (1 tbsp)
- Scotch bonnet peppers — 2
- Butter, softened — 60 g (¼ cup)
- Vegetable oil — 30 ml (2 tbsp)
- Fresh lime juice — 30 ml (2 tbsp)
- Salt, — to taste
Method
- Blend onion, garlic, ginger, scotch bonnet peppers, softened butter, oil, lime juice, and salt into a smooth, thick paste.
- Rub the paste generously all over the chicken pieces, working it under the skin where possible for deeper flavour. Marinate for at least 2 hours, refrigerated, or overnight for best results.
- Preheat a grill or grill pan to medium-high heat.
- Grill the chicken pieces, turning occasionally and basting with any remaining marinade, for 30–35 minutes total until the skin is nicely charred and the internal temperature reaches 74°C (165°F).
- If the chicken is browning too quickly before cooking through, move it to a cooler part of the grill or reduce heat and continue cooking, covered, until done.
- Let the chicken rest for 5 minutes before serving.
- Serve hot with fried plantain, rice, or a simple side salad.
Introduction: Koklo meme, meaning roughly “grilled chicken” in Ewe, is a beloved Togolese street and celebration dish — chicken marinated in a fiery, buttery pepper paste, then grilled over open coals until charred and smoky.
Cultural Background: Koklo meme, meaning roughly “grilled chicken” in Ewe, is a beloved Togolese street and celebration dish — chicken marinated in a fiery, buttery pepper paste, then grilled over open coals until charred and smoky. It’s a fixture at weekend gatherings, roadside grill stands, and festive occasions across the country.
Tips: Basting periodically during grilling keeps the chicken moist and builds up flavourful char without drying out the meat.
Variations: A short stint under a hot oven broiler can substitute for outdoor grilling if a charcoal grill isn’t available, though the flavour will be milder.
Storage: Refrigerate cooked chicken in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat in a 180°C (350°F) oven for 15–20 minutes until warmed through, to preserve some of the crisp skin.
FAQs:
Q: How spicy is koklo meme?
A: It’s traditionally quite spicy due to the scotch bonnet peppers in the marinade; reduce the amount and remove seeds for a milder version.
Q: Can I make this in an oven if I don’t have a grill?
A: Yes, roast at 200°C (400°F) for about 40–45 minutes, finishing under the broiler for a few minutes to char the skin.
Q: Is koklo meme gluten-free?
A: Yes, as written it contains no gluten ingredients.
- Chicken, cut into pieces, bone-in — 1.5 kg (3.3 lb)
- Onion, roughly chopped — 1
- Garlic cloves — 4
- Fresh ginger — 15 g (1 tbsp)
- Scotch bonnet peppers — 2
- Butter, softened — 60 g (¼ cup)
- Vegetable oil — 30 ml (2 tbsp)
- Fresh lime juice — 30 ml (2 tbsp)
- Salt, — to taste
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