Poulet Bicyclette - Grilled Chicken & Potatoes Recipe

Get ready to transport your taste buds straight to the vibrant streets of Burkina Faso with Poulet Bicyclette! This isn't just any chicken recipe with potatoes and onions; it's an iconic dish, famed for its tender, flavorful chicken, often grilled to perfection. Whether you're a seasoned chef or a beginner in the kitchen, this guide will help you master this delicious West African classic.
So, what exactly is "Bicycle Chicken"? It's Burkina Faso's beloved free-range chicken, traditionally grilled over open flames and served with simple sides like rice or plantains. The magic often lies in a rich marinade, frequently featuring Maggi chicken bouillon cube and a blend of local spices. The charming name "bicycle chicken" comes from the street vendors who would bike into town with their fresh birds, making it a staple of everyday life and a true taste of the region.
While the authentic experience involves a bustling market and an open fire, we're bringing this incredible dish right into your US home kitchen. Our recipe uses either one whole chicken (or equivalent bone-in pieces like bone in skin on chicken thighs) and a simplified Maggi-based marinade that delivers that signature flavor. Best of all, you can prepare this delicious chicken peppers and onions dish using either a standard grill or your regular home oven. We’ve unified the method, so you only need one ingredient list and one set of instructions, with small notes to guide you whether you’re grilling or oven-roasting. Let's get cooking and savor these incredible flavors!

Ingredients

• For the Chicken:
• 1 whole chicken (about 3-4 lbs / 1.4-1.8 kg), spatchcocked (or 6-8 bone-in, skin-on chicken pieces like thighs and drumsticks)
• For the Maggi Marinade:
• 2-3 Maggi chicken bouillon cubes, crushed finely (or 2 tsp granulated chicken bouillon)
• ¼ cup (60ml) peanut oil (or any neutral oil like vegetable or canola)
• 3 tablespoons white vinegar or fresh lemon juice
• 4-5 cloves garlic, minced
• 1 small yellow onion, roughly chopped
• 1-inch piece fresh ginger, grated (about 1 tablespoon)
• 1-2 green chile peppers (like serrano or jalapeño), minced (remove seeds for less heat, or add more for heat lovers)
• ½ teaspoon black pepper
• Optional: ¼ teaspoon salt (taste marinade first, Maggi is salty!)
• Optional umami boost (not traditional but delicious): 1 teaspoon soumbala (fermented locust bean paste), OR 1 tablespoon creamy peanut butter, OR 1 teaspoon white miso paste, OR ½ teaspoon anchovy paste
• For Garnish & Serving (Optional):
• Lemon wedges
• Fresh chopped cilantro or parsley
• Simple salad, or grilled onions and bell peppers

Directions

1. Make the Maggi MarinadeIn a medium bowl, combine the finely crushed Maggi bouillon cubes with peanut oil, white vinegar (or lemon juice), minced garlic, chopped onion, grated ginger, and minced green chile peppers. Add black pepper. Whisk everything together thoroughly until well combined. If using, stir in your optional umami booster (soumbala, peanut butter, miso, or anchovy paste). Taste a tiny bit of the marinade (be cautious if raw chicken will touch it later) and add optional salt if you feel it needs it – remember, Maggi is quite salty! Adjust the chili level to your preference.
2. Prep and Marinate the ChickenPat the chicken (whole spatchcocked or pieces) very dry with paper towels. This helps the skin crisp up beautifully. Using a sharp knife, lightly score the thicker parts of the chicken, especially the thighs and drumsticks, making shallow cuts through the skin into the meat. This allows the marinade to penetrate deeper. Rub the marinade all over the chicken, making sure to get some under the skin, especially on the breast. Place the marinated chicken in a large zip-top bag or a shallow dish, cover tightly, and refrigerate for a minimum of 1 hour, or ideally overnight (up to 24 hours) for the best flavor and tenderness.
3. Bring to Room Temp & Prep Your Cooking SetupAbout 30 minutes before cooking, take the marinated chicken out of the fridge and let it sit at room temperature. This helps the chicken cook more evenly. While it rests, prepare your grill or oven.
4. Set Up the Grill OR Oven
   1. For the Grill (Charcoal or Gas): Set up your grill for two-zone cooking: one side with medium-high direct heat, and the other side as an indirect heat zone (no coals/burner on). For charcoal, pile coals to one side. For gas, light burners on one side to medium-high. You want the direct heat to be around 400-450°F (200-230°C).
   2. For the Oven: Preheat your oven to 400°F (200°C). Position an oven rack in the middle. If you have a broiler setting, make sure it’s ready for finishing later. Line a baking sheet with foil and place a wire rack on top for air circulation.
5. Start Cooking Over Higher Heat
   1. On the Grill: Place the chicken skin-side down over the direct, medium-high heat. Close the lid and cook for 5-7 minutes, checking frequently for flare-ups. You're looking for beautiful golden-brown spots and light char.
   2. In the Oven: Place the chicken skin-side up on the wire rack over the baking sheet. Roast for 15-20 minutes, allowing the skin to start rendering fat and turn golden.
6. Finish Over Lower/Indirect Heat
   1. On the Grill: Move the chicken to the indirect heat zone, skin-side up. Close the lid and continue cooking for 30-45 minutes, flipping once halfway through. If you have any leftover marinade (that hasn't touched raw chicken) or pan juices from the indirect side, you can baste the chicken a couple of times.
   2. In the Oven: Reduce the oven temperature to 375°F (190°C). Continue roasting for another 30-40 minutes, or until the internal temperature is almost reached. You can baste with pan juices if desired.
7. Check DonenessThe chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
   1. If the skin is perfectly colored but the internal temperature is low, move the chicken back to indirect heat (grill) or lower oven temperature and continue cooking.
   2. If the internal temperature is done but the skin is pale, move it briefly over direct heat (grill) or under the broiler (oven) for a few minutes, watching carefully to prevent burning.
8. Rest, Carve & PlateOnce cooked, transfer the grilled chicken recipes oven (or grilled) chicken to a cutting board. Loosely tent it with foil and let it rest for 10-15 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist result. After resting, carve the chicken into serving pieces.
9. Serving Suggestions:Serve your delicious Poulet Bicyclette with traditional sides like riz gras (a flavorful tomato-onion rice), grilled plantains, or a simple green salad. These pairings complement the rich flavors of the chicken perfectly.