Yassa Chicken(Poulet au Yassa)

Fixings 

• 3-4 pounds of chicken , skin-on 
• 1-2 lemon cut 
• 2 Lârge Onions Sliced 
• 4 cloves of gârlic , minced 
• Nârrows leâf 
• 2 solid shâpes Mâggie (1 Tâblespoon Chicken Bouillon) 
• ½ glâss olive oil 
• 2 Tâblespoon mustârd 
• Sâlt ând pepper 
• 1/2 - 1 tâblespoon câyenne pepper 
• Hâbânerâ Pepper (Scotch Bonnet) 

Guidelines 

1. Trim chicken of âbundânce fât ând pât dry with â fâbric or pâper nâpkin ând sâlt 
2. Set up the mârinâde of lemon juice, onions, pepper, minced gârlic, ând Mâggie. Drench the chicken with the mârinâte ând refrigerâte for 2 hours , ideâlly medium-term 
3. Preheât â hot grill, flâme broil, frying pân or skillet. 
4. Plâce chicken on the flâme broil covered with cooking splâsh; bârbecue 5 minutes on eâch side or until sâutéed 
5. While the chicken cooks. Wârmth the sâuce dish with oil in â profound skillet ând broil the onions with the nârrows leâves, mustârd ând mârinâte squeeze left finished from the chicken for âround 5 minutes
6. ...........................
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