Charcoal-Grilled Chicken Yassa with Lime-Caramelised Onions

Method

1. Slice the onions into 3 mm half-moons and cut 2 or 3 deep slashes into each piece of chicken, down to the bone. Finely grate the lime zest and squeeze the juice. In a large bowl mix all the zest, part of the juice, half the mustard, the garlic, ginger, salt, pepper and a little oil, add the chicken and onions, massage well and refrigerate for at least 4 h, ideally overnight.

   Add in this stepBone-in, skin-on chicken thighs 700 gOnions, in 3 mm half-moons 550 gLimes (zest and juice) 1¾Dijon mustard 1¼ tbspGarlic cloves, grated 4Fresh ginger, grated 10 gSalt 1¼ tspCoarsely ground black pepper 1 tspVegetable oil 1¼ tbsp

2. Take the chicken out, scrape off the onions (keep them and the marinade) and pat it very dry, then brush with a little oil. Grill over a medium-hot charcoal zone (charcoal (medium heat)) with the coals covered in white ash, or in a 26 cm griddle pan over high heat, skin side down first. If flames flare up, move the pieces to the cooler side. Grill for 18 min without turning too often, until the skin is crisp and charred in places. It doesn't need to be cooked through yet.

   Add in this stepVegetable oil 1¼ tbsp

   charcoal (medium heat)

3. Heat some of the remaining oil in a heavy 24 cm pot, add the reserved onions and cook gently on medium-low heat for 22 min. Keep the lid on for the first 10 minutes so they soften in their own moisture, then uncover and stir often until they turn a deep amber. If the bottom browns, loosen it with a spoonful of water.

   Add in this stepVegetable oil 1.6 tbsp

   medium-low heat

4. Stir in the rest of the mustard for 1 minute, then add the reserved marinade, the stock, the bay leaf and the chilli pierced with a knife tip. Simmer on medium heat for 8 min until the liquid has reduced by about a third.

   Add in this stepDijon mustard 1¼ tbspChicken stock 220 mlBay leaf 1Scotch bonnet chilli, whole 1

   medium heat

5. Nestle the grilled chicken into the sauce skin side up so it is half submerged, cover and cook on low heat for 15 min. Keeping the skin above the sauce keeps it crisp. It is done when it reads 75 °C next to the bone and the juices run clear.

   low heat

6. Meanwhile, rinse the rice until the water runs clear. Bring the rice water to the boil in a 16 cm pot on high heat, add the rice, cover and cook on low heat for 12 min. Turn off the heat and let it steam for 5 minutes.

   Add in this stepJasmine rice (broken, if you can find it) 160 gWater for the rice 260 ml

   high heat→low heat

7. Lift out the chicken for a moment, add the olives and the remaining lime juice to the sauce, then on low heat whisk in the cold butter a little at a time for 3 min until glossy (don't let it boil or the butter will split). Remove the chilli and bay leaf, taste, then spoon the onions onto the rice and set the chicken on top.

   Add in this stepPitted green olives 60 gLimes (zest and juice) 1¼Cold unsalted butter 15 g

   low heat