11/01/2026
🔥 Sh*to-Marinated Chicken (Panfried, Oven, Grill or Air Fryer)
📝 Ingredients
For the chicken
• 1 kg chicken (whole free-range, thighs, drumsticks, wings or breast your choice)
• 1 tsp salt
• 1 tsp garlic powder (or 2 fresh cloves, crushed)
• 1 tsp ginger (fresh or powder)
• 1 tsp paprika
• ½ tsp black pepper
• 1 tbsp oil (optional, helps crisping)
For the sh*to marinade
• 4 to 6 tbsp your favourite sh*to (adjust to your heat level)
• 1 tbsp soy sauce or Maggi (optional but lovely for umami)
• 1 tbsp lemon juice or vinegar
• 1 tsp honey or brown sugar (optional, balances heat) Don’t add if you don’t like a bit of sweetness - Make it your own.
👇🏾
👩🏾🍳 Method
1. Clean & prep chicken
Wash with lemon or vinegar water, pat dry.
2. Season base first
Add salt, garlic, ginger, paprika and black pepper. Mix well into the chicken.
3. Add sh*to marinade
In a bowl, mix sh*to, soy/Maggi, any seasoning of your choice, a little lemon and honey.
Rub generously all over the chicken (under the skin if using thighs).
4. Marinate
Cover and leave:
• Minimum: 1 hour
• Best: Overnight in the fridge (this is where the magic happens, Cupcake 🤍)
👇🏾
🔥 Cooking Options
🍳 Pan-Fried (juicy inside, crispy edges)
• Heat a little oil in a pan on medium heat
• Add chicken and cover
• Cook 6–8 mins per side, turning until golden and cooked through
• If sauce starts catching, splash in a little water and let it steam
🔥 Oven-Baked
• Preheat oven to 200°C
• Place chicken on a rack or lined tray
• Bake 35–45 mins, turning halfway
• Grill (broil) last 5 mins for extra char
🍗 Air Fryer (quick Big Mamma style)
• Preheat to 180°C
• Cook 18–22 mins, flipping halfway
• Increase to 200°C for last 3 mins for crisp skin
🔥 Grill / BBQ
• Medium heat
• Grill slowly, turning and basting with leftover marinade
• Cook until smoky, sticky and juicy
👇🏾
🍽️ Serve With
• Waakye
• Jollof or plain rice
• Fried ripe plantain
• Salad or coleslaw if we’re behaving 😇
Sauce of choice
