Menoto - Best Spices for Grilled Chicken (Botswana Style)

Ever wondered how to get that incredible, smoky flavor into your grilled chicken, packed with unique warmth and a kick? Get ready to discover Menoto, Botswana's answer to mouthwatering grilled poultry! While traditionally made with chicken feet (menoto literally means "feet" in Setswana), this recipe brings the authentic spices for grilled chicken and the signature grilling method to your backyard, using more common cuts like drumsticks and thighs. Forget bland chicken; we're talking about a vibrant chicken spice recipe that balances earthy cumin and coriander with a medium heat from chili, all kissed by the flames of your grill.
This isn't just another chicken recipe grilled; it's an experience. You'll learn the secrets of a simple yet powerful chicken spices mix, how to set up your grill for that perfect Botswana-style char, and how to get those deep, rich flavors to penetrate every bite. Whether you're a grilling novice or a seasoned pitmaster, this guide will walk you through creating a truly special meal. So, fire up the grill, gather your ingredients for chicken, and let's dive into the delicious world of Menoto!

Ingredients

• Marinating time: 1-2 hours (minimum), up to overnight (ideal)
• Chicken
• 2-3 pounds bone-in, skin-on chicken pieces (e.g., drumsticks and thighs). Bone-in chicken holds moisture beautifully and adds a deeper flavor, perfect for this grilling style.
• Menoto Spice & Marinade Blend
• 2 tablespoons neutral oil (such as canola, vegetable, or sunflower oil)
• 1 tablespoon fresh citrus juice (lemon or orange)
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon chili flakes or peri-peri powder (for medium heat)
• Substitution note: If you can't find peri-peri, cayenne pepper works well for heat.
• 1 teaspoon paprika (optional: use smoked paprika for an extra layer of smoky flavor)
• 1 tablespoon fresh garlic, minced (about 3-4 cloves), or 1 teaspoon garlic powder
• 1 teaspoon onion powder (optional, but adds depth)
• 1 ½ teaspoons salt, or to taste
• Optional Add-Ons (Quick Notes Only)
• Finishing squeeze of lemon or lime juice for brightness after grilling.
• Fresh herbs (e.g., chopped cilantro or parsley) for garnish.
• 1 teaspoon honey or brown sugar (small amount) to brush on during the last few minutes of grilling for extra caramelization and a touch of sweetness.
• Suggested Sides (Mentioned, Not Fully Developed Recipes)
• Classic starches like Motogo (sorghum porridge) or Phaletshe/Pap (cornmeal porridge).
• A simple tomato-onion salad or a fresh slaw.
• Grilled corn on the cob or other grilled vegetables.

Directions

1. Prep the Chicken
   1. Start by patting your chicken pieces thoroughly dry with paper towels. This is crucial for achieving crispy skin and a good sear.
   2. Trim any excessive fat if needed.
   3. Optional: For extra juicy chicken, you can brine it briefly (e.g., 30 minutes in a simple salt and sugar solution) before patting dry, but it's not required for this recipe.
2. Mix the Menoto Spice Marinade
   1. In a medium bowl, whisk together the neutral oil, citrus juice, ground coriander, ground cumin, black pepper, chili flakes (or peri-peri powder), paprika, minced garlic (or garlic powder), onion powder, and salt.
   2. Mix until all the spices are well combined and form a loose, fragrant paste. It should be thick enough to cling to the chicken.
3. Marinate
   1. Add the prepped chicken pieces to the bowl with the marinade. Using your hands (gloves recommended!), toss the chicken thoroughly, ensuring every piece is completely coated. Try to get some of the marinade under the skin where possible for maximum flavor.
   2. Cover the bowl and refrigerate the chicken. Marinate for a minimum of 1–2 hours. For the deepest, most authentic flavor, ideally, let it marinate overnight (up to 12-24 hours).
   3. Food Safety Note: Always keep marinating chicken in the refrigerator and discard any unused marinade that has come into contact with raw chicken.
4. Set Up Your Grill (Botswana-Style on a Backyard Grill)
   1. Charcoal Grill Option:
   2. Light your charcoal and let it burn until it's completely ashed over, turning gray.
   3. Arrange the coals to create a two-zone fire: a hotter, direct heat zone (coals piled on one side) and a cooler, indirect heat zone (no coals underneath) on the other side.
   4. Aim for a medium-high grill temperature, where you can hold your hand about 4-5 inches above the direct heat for 4-5 seconds.
   5. Gas Grill Option:
   6. Preheat your gas grill to medium-high heat.
   7. Once hot, turn one burner (or a section of burners) down to low or off completely to create a cooler, indirect heat zone.
   8. Traditional Note: While traditional Menoto often uses an open fire or simple coals, this two-zone setup effectively mimics that cooking style, allowing you to get a great sear without burning the chicken.
5. Grill the Chicken
   1. Lightly oil your grill grates to prevent sticking.
   2. Place the marinated chicken pieces skin-side down over the direct heat initially. Sear for 5-7 minutes, turning occasionally to prevent flare-ups and ensure even browning. You're looking for a beautiful deep golden-brown crust with some charred edges.
   3. Once nicely browned on all sides, move the chicken pieces to the indirect heat zone. Close the grill lid.
   4. Continue to grill over indirect heat for another 15-20 minutes, or until the chicken is cooked through.
   5. The chicken is done when the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone).
   6. Visual Cues: Juices should run clear when pierced, and the skin should be deeply golden and slightly crispy.
6. Rest & Serve
   1. Once cooked, transfer the grilled chicken to a clean cutting board or platter.
   2. Loosely tent the chicken with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
   3. Garnish with fresh herbs (like cilantro or parsley) and lemon or lime wedges for a final burst of freshness.
   4. For an authentic "at-home Botswana plate," serve your Menoto grilled chicken with traditional sides like pap/motogo and a simple, fresh salad.