Ghanaian · beginner
Ghanaian Kelewele Spiced Roasted Chicken Thighs
Juicy chicken thighs coated in a sweet and spicy ginger-clove marinade inspired by Ghanaian kelewele plantains, roasted to golden perfection.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Blend the ginger, garlic, red onion, cayenne, ground cloves, ground nutmeg, salt, and vegetable oil into a smooth spice paste using a small food processor or mortar and pestle.
- 02
Pat the chicken thighs completely dry with paper towels and score the skin twice on each thigh with a sharp knife to allow marinades to penetrate.
- 03
Rub the kelewele spice paste evenly over the chicken thighs, ensuring both sides and under the skin are thoroughly coated.
- 04
Preheat your oven to 400 Fahrenheit (200 Celsius) and line a baking sheet with parchment paper or foil.
- 05
Arrange the chicken thighs skin-side up on the prepared baking sheet and roast for 30 to 35 minutes until the internal temperature reaches 165 Fahrenheit (74 Celsius) and the skin is browned and crispy.
- 06
Let the chicken rest for 5 minutes before serving alongside sweet fried plantains or steamed jasmine rice.
A LITTLE KITCHEN KNOW-HOW
Score and Marinate
Cutting shallow slits into skin-on poultry to increase surface area, enabling spices to penetrate deeply before dry-heat roasting.
Notes from the kitchen
- For deeper flavor, allow the marinated chicken to sit in the refrigerator for 2 hours before roasting.
- Adjust cayenne quantity down to half a teaspoon if you prefer a milder kick.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.