Kuku Choma (Kenyan Grilled Chicken)

  • Total time - 70 minutes
  • Preparation - 10 minutes
  • Marinating - minimum 30 minutes
  • Grilling - 30 minutes
  • Servings: 4
  • Country: Kenya
Grilled Kuku Choma chicken with crispy skin and lemon glaze, served on a plate.

Authentic Kuku Choma is prepared by grilling a chicken cut in half (or into smaller pieces) over an open fire. The key to the flavour is the marinade and continuous brushing of the chicken during grilling to keep it moist.

It is traditionally served with Ugali, Sukuma Wiki, and Kachumbari sauce.

Ingredients

For Kuku Choma

  • 1 piece (approx. 1.5 kg) whole chicken (cut in half or into pieces)

Marinade

  • 1/2 cup lemon juice
  • 3 tbsp vegetable oil
  • 4 cloves garlic (crushed)
  • 1 tbsp fresh ginger (grated)
  • 1/2 tsp (or to taste) Cayenne pepper or chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

Step 1: Preparing the Chicken

Wash and dry the chicken. Make a few shallow cuts on the thicker parts (thighs, breasts) to allow the marinade to penetrate the meat better.

Step 2: Marinating

In a bowl, mix all the ingredients for the marinade: lemon juice, oil, garlic, ginger, chili, salt, and pepper.

Generously brush the chicken with the marinade on all sides, ensuring it gets into the cuts. Reserve about 1/4 of the marinade for later brushing.

Marinate the chicken in the refrigerator for at least 30 minutes (ideally 2–4 hours).

Step 3: Grilling

Heat the grill to medium-high heat. If grilling over charcoal, it should be at the stage where it no longer glows and is covered with grey ash.

Place the chicken on the grill (skin-side down if possible) and grill for 25–30 minutes, turning it regularly to cook evenly.

During grilling, especially in the last third, repeatedly brush the chicken with the reserved marinade. This will give it a final sour and spicy crust.

Step 4: Serving

The chicken is done when the internal temperature reaches 74 °C (165 °F) and the juices run clear.

Let the Kuku Choma rest for 5 minutes before cutting.

Serve with Ugali, Sukuma Wiki, and Kachumbari salad (chopped tomatoes and onions).