Northern Nigeria • West African Culinary Heritage

Kilishi-Spiced Chicken

Fire-Roasted Chicken with Northern Nigerian Kilishi Spice Blend

Whole chicken deeply seasoned with a smoky, pepper-forward Kilishi spice blend and roasted until beautifully bronzed, tender and richly aromatic.

PREPARATION

20 minutes, plus marinating

COOKING

50 minutes

TOTAL TIME

1 hour 10 minutes, plus marinating

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

1 whole chicken, approximately 4–5 pounds
3 tablespoons CaMasi Maison™ Kilishi Spice Blend, divided
2 teaspoons premium sea salt, adjusted to taste
1 teaspoon ground Cameroon pepper
1 tablespoon finely grated fresh ginger
4 garlic cloves, finely minced
¼ cup neutral cooking oil
2 tablespoons fresh lemon juice
1 tablespoon raw honey, optional
2 tablespoons warm water, as needed

THE MAISON METHOD

Preparation Method

Prepare the chicken: Place the chicken breast-side down on a stable cutting board. Using sturdy kitchen shears, cut along both sides of the backbone and remove it.
Flatten the chicken: Turn the chicken breast-side up and press firmly against the center of the breastbone until the bird lies flat. Tuck the wing tips behind the breasts.
Dry the surface: Pat the chicken thoroughly dry with paper towels. Carefully loosen the skin over the breasts and thighs without tearing it.
Prepare the marinade: Combine 2 tablespoons of Kilishi Spice Blend with the sea salt, Cameroon pepper, ginger, garlic, cooking oil, lemon juice and optional honey. Add only enough warm water to create a thick, spreadable paste.
Season thoroughly: Rub the marinade over the entire chicken, underneath the loosened skin and across the underside. Massage it into the joints and thicker portions of the meat.
Marinate the chicken: Cover and refrigerate for at least 4 hours or overnight for deeper flavor. Remove the chicken from the refrigerator approximately 30 minutes before cooking.
Prepare the heat: Preheat the oven to 425°F. For grilling, prepare a covered grill for two-zone cooking with a medium indirect-heat area.
Arrange the chicken: Place the chicken skin-side up on a wire rack positioned over a lined roasting tray. If grilling, position it skin-side up over indirect heat and close the lid.
Begin roasting: Roast for 35 minutes without turning. For grilling, cook over indirect heat for approximately 35 minutes, maintaining a temperature near 400°F.
Build the Kilishi crust: Mix the remaining tablespoon of Kilishi Spice Blend with a small amount of oil. Brush it lightly over the chicken and continue cooking for 10–15 minutes, until the surface is deeply bronzed with lightly charred edges.
Check for doneness: Insert a food thermometer into the thickest part of the breast and thigh without touching bone. The chicken is ready when both areas reach at least 165°F.
Rest and serve: Transfer the chicken to a clean platter and allow it to rest for 10–15 minutes before carving so the juices redistribute throughout the meat.

A NOTE FROM THE MAISON

Maison Notes

Applying the final layer of Kilishi seasoning near the end of cooking preserves its aromatic character while creating the deep, smoky crust that defines the dish.
Watch the chicken carefully after the final spice coating is applied. The ground spices and optional honey can darken quickly under intense heat.
Serve with jollof rice, fried rice, roasted plantains, couscous or a crisp vegetable salad.

PLEASE NOTE

Allergen Information

Traditional Kilishi seasoning may contain peanuts or groundnut. Consult the Kilishi Spice Blend package for its complete allergen declaration. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY