Shortcut Yassa Chicken Recipe recipe

Shortcut Yassa Chicken Recipe

by Diana Opoti (@dianaopotieats)
Prep Time
15min
Cook Time
1hr 0min
Total Time
1hr 15min

This simplified version of the classic Yassa Chicken combines sweet, tangy, and savory flavors into a comforting dish. Using pasture-raised chicken thighs enhances the natural taste of the ingredients for a perfect balance.

Ingredients

4 Servings
(1 serving = 1 chicken thigh with onion mixture)

For the Chicken and Marinade

  • 6piece
    pasture-raised chicken thighs
  • 4clove
    garlic, minced
  • 2tbsp
    Dijon mustard
  • 2piece
    limes, juiced
  • Salt and pepper to taste

For the Onion Mixture

  • 3piece
    large onions, thinly sliced
  • 1piece
    lemon, juiced
  • 1cup
    chicken stock
  • 1piece
    bouillon cube
  • 1cup
    pitted green olives
  • 2tbsp
    vegetable oil

How to make Shortcut Yassa Chicken Recipe

Marinate the Chicken

  1. In a large bowl, mix minced garlic, Dijon mustard, lime juice, salt, and pepper.

  2. Add the chicken thighs, ensuring they are evenly coated in the marinade.

    Step 1.1: Add the chicken thighs, ensuring they are evenly coated in the marinade
  3. Cover and refrigerate for at least 1 hour or overnight for best results.

Brown the Chicken

  1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.

  2. Remove the chicken thighs from the marinade and pat them dry with a paper towel.

  3. Brown the chicken on both sides until golden, about 3-4 minutes per side. Set aside.

    Step 2.1: Brown the chicken on both sides until golden, about 3-4 minutes per side

Bake the Chicken

  1. Preheat your oven to 375°F (190°C).

  2. Transfer the browned chicken to a baking dish and bake for 20 minutes while you prepare the onion mixture.

    Step 3.1: Transfer the browned chicken to a baking dish and bake for 20 minutes while you prepare the onion mixture
  3. In the same skillet, add the remaining 1 tbsp of oil and the sliced onions.

    Step 3.1: In the same skillet, add the remaining 1 tbsp of oil and the sliced onions
  4. Cook on low heat for about 10-12 minutes, stirring occasionally, until the onions are soft and golden.

  5. Stir in the lemon juice, and any reserved marinade. Cook for another 2-3 minutes.

  6. Add the chicken stock and bouillon cube, stirring until dissolved.

  7. Return the baked chicken to the skillet and add the green olives.

    Step 3.1: Return the baked chicken to the skillet and add the green olives
  8. Cover and simmer on low heat for 15 minutes, allowing the flavors to meld.

  9. Serve hot with steamed white rice, couscous, or a fresh salad.

  10. Garnish with fresh parsley or a wedge of lime for added zing.

Tips & Tricks

  1. For best results, marinate the chicken overnight to enhance the flavors.

  2. Use fresh lime and lemon juice for a more vibrant taste.