We know you don’t consider yourself a grilled chicken person. That insipid white meat is for Kardashian lunch orders and forgettable side salads, or—God forbid—your colleague who goes to the gym during lunch break and plans meals based on protein-to-carbohydrate ratios.
But dismissing grilled chicken in favour of its flashier fried cousin is a huge mistake. It’s easy to add flavour to this notoriously flavourless dish—you just need a good sauce.
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RECIPE: Hibiscus Chicken
British Nigerian chef Lopé Ariyo can help you there. She’s all about mixing traditional West African flavours with influences from the wildly varied food scene of her home in South London. Her signature ingredient is hibiscus, a native African flower that takes on a sumac-like flavour when dried, and adds a pretty pink colour to whatever it’s mixed with.
In Nigeria, hibiscus is usually used in drinks, but Ariyo combines the dried petals with lemon juice, coconut water, and coconut sugar to create a bright sauce—ideal for grilling chicken.
The result is a floral, fuchsia, and—most importantly—flavoursome chicken dish. Sorry reality stars and gym bros, this one isn’t for you.
