Name: Grilled Yassa-Spiced Chicken with Pineapple-Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: West African-inspired
Ingredients: 800 g (1.75 lb) boneless skin-on chicken thighs; 120 ml (1/2 cup) lemon juice; 200 g (1 1/2 cups) diced fresh pineapple; 200 g (1 cup) millet (uncooked); 300 g (10.5 oz) shredded green cabbage

About This Recipe

Grilled Yassa-Spiced Chicken with Pineapple-Cabbage Slaw & Toasted Millet

Introduction

This spring-forward plate riffs on Senegal’s beloved yassa flavors — bright, caramelized lemon-onion notes with a subtle heat — but lightens the dish with a grilled chicken, crunchy pineapple-cabbage slaw and nutty toasted millet. It’s perfect for post-spring-run refueling or a sunny weekend dinner when you want something fragrant, balanced and a little unexpected.

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800 g (1.75 lb) boneless skin-on chicken thighs
120 ml (1/2 cup) lemon juice
200 g (1 1/2 cups) diced fresh pineapple
200 g (1 cup) millet (uncooked)
300 g (10.5 oz) shredded green cabbage

420 kcal

Calories 21% daily value

💪 Protein 34.0g

68% daily value

⚡ Carbs 44.0g

15% daily value

🫧 Fat 14.0g

22% daily value

🌿 Fiber 6.0g

24% daily value

👨‍🍳 Instructions

1

Whisk marinade ingredients and marinate chicken 3–6 hours.

2

Toast millet 3–4 minutes, then simmer in 480 ml (2 cups) broth for 15 minutes.

3

Grill chicken on medium-high for 6–8 min skin-side down, then 5–7 min more to 74°C (165°F).

4

Toss slaw ingredients and chill; serve chicken sliced over millet with slaw.

💡 Pro Tips

Marinate 3–6 hours for best texture.
Toast millet for deeper flavor.
Use an instant-read thermometer to check for 74°C (165°F).
Reserve and simmer marinade briefly before using as a sauce.

🔄 Substitutions

Use tofu or king oyster mushrooms for a vegan version.
Substitute quinoa for millet.
Use tahini instead of yogurt to make slaw dairy-free.

📦 Storage & Reheating

Refrigerate components separately in airtight containers for up to 3–4 days. Freeze chicken and millet up to 3 months. Reheat chicken in a 175°C (350°F) oven for 8–10 minutes; refresh millet with a splash of water.