Shelia's Chicken Yassa

This lemony chicken yassa dish is marinated overnight with spices and onions before it's grilled over charcoal to juicy perfection.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 951 Calories

Ingredients

• 1 teaspoon minced garlic
• 3 cups cooked white rice
• 1 tablespoon black pepper
• 1 tablespoon cayenne pepper, or to taste
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 1 tablespoon lemon-pepper seasoning
• 2 medium lemons, halved
• 3 medium onions, thinly sliced
• 3 pounds skinless chicken leg quarters
• 1 medium carrot, peeled and sliced diagonally
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.33333334326744 cup lemon juice
• 0.5 cup low-sodium chicken broth
• 0.5 cup pitted green olives
• 0.25 cup spicy brown mustard

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Step 2

Stir together lemon juice, oil, mustard, and garlic for marinade in a small bowl. Stir together black pepper, cayenne, lemon-pepper seasoning, and salt in another small bowl. Rub spice mixture all over chicken and transfer to a large zip-top plastic bag. Add lemon juice mixture. Seal the bag and turn to coat. Chill up to 8 hours or overnight.

Step 3

Prepare an outdoor grill for indirect grilling, lighting burners on one side only or pushing lit coals to one side. Heat grill to medium heat, 325 to 375 degrees F (165 to 190 degrees C). Lightly oil the grill grate.

Step 4

Transfer chicken to unlit side of grill, discarding marinade. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 40 to 50 minutes.

Step 5

Meanwhile, grill lemon halves, cut-sides down, over lit side of the grill until grill marks appear, about 8 minutes.

Step 6

Heat 1/4 cup oil in a 12-inch cast iron skillet on the stovetop over medium-high heat until hot. Stir in onions, bell peppers, carrot, garlic, and lemon juice; cook, stirring occasionally, until liquid evaporates and vegetables are tender and starting to brown, 10 to 12 minutes. Add chicken broth; cook and stir for 1 minute. Remove from heat and stir in olives.

Step 7

Arrange grilled chicken over vegetables in the skillet.

Step 8

Cover and bake in the preheated oven for 20 minutes. Serve over cooked rice with grilled lemon halves.