Editorial sample recipeGhanaianbeginnerGluten-FreeDairy-Free

Ghanaian Kelewele Spiced Roasted Chicken Thighs

Name: Ghanaian Kelewele Spiced Roasted Chicken Thighs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 2 lb Bone-in skin-on chicken thighs; 2 tbsp Fresh ginger, grated; 4 clove Garlic cloves, minced; 1 small Red onion, chopped; 1 tsp Cayenne pepper; 0.5 tsp Ground cloves; 0.25 tsp Ground nutmeg; 2 tbsp Vegetable oil; 1 tsp Salt

Juicy chicken thighs coated in a sweet and spicy ginger-clove marinade inspired by Ghanaian kelewele plantains, roasted to golden perfection.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Score and Marinate

Cutting shallow slits into skin-on poultry to increase surface area, enabling spices to penetrate deeply before dry-heat roasting.

Instructions

Step 1: 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.
Step 2: 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.
Rub the kelewele spice paste evenly over the chicken thighs, ensuring both sides and under the skin are thoroughly coated.

Step 4: Preheat your oven to 400 Fahrenheit (200 Celsius) and line a baking sheet with parchment paper or foil.

Step 5: 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.

Step 6: Let the chicken rest for 5 minutes before serving alongside sweet fried plantains or steamed jasmine rice.

Cooking tips

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.

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