Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 to 3.5 lb bone-in, skin-on chicken thighs and drumsticks (8 pieces)
- 3 lb yellow onions, thinly sliced (about 8 medium)
- 3/4 cup fresh lemon juice
- 3 tbsp Dijon mustard
- 6 garlic cloves, minced
- 1 to 2 Scotch bonnet/habanero chiles, slit (or 1 tsp red pepper flakes)
- 1/4 cup peanut or neutral oil, plus 1 tbsp as needed
- 1 cup low-sodium chicken stock or water
- 2 bay leaves; 1 tsp dried thyme (or 2 tsp fresh)
- 2 tsp kosher salt; 1 tsp black pepper
- 1 tbsp light brown sugar (optional)
- 1/2 cup pitted green olives (optional)
- Cooked white rice; lemon wedges; chopped parsley
Do This
- 1. Marinate chicken with onions, lemon juice, Dijon, garlic, chile, salt, and pepper for 2 to 12 hours.
- 2. Drain onions (reserve liquid) and slowly caramelize in oil until deep golden, 35 to 45 minutes.
- 3. Pat chicken dry and sear in the same pot until browned, 6 to 8 minutes per side; remove.
- 4. Return onions to pot with reserved marinade, bay, thyme, stock, and (optional) olives; nestle chicken in.
- 5. Simmer covered until chicken is tender (175°F for thighs), 25 to 30 minutes.
- 6. Remove chicken and reduce sauce uncovered until glossy, 8 to 10 minutes; adjust lemon/salt.
- 7. Serve over hot rice with parsley and lemon wedges; spoon on plenty of onions and sauce.
Why You’ll Love This Recipe
- Bright, tangy lemon and mustard balanced by heaps of sweet, deeply caramelized onions.
- One-pot comfort that still feels vibrant and special enough for guests.
- Make-ahead friendly: marinate in the morning, cook at dinner.
- Leftovers taste even better as the flavors meld.
Grocery List
- Produce: 3 lb yellow onions, 6 lemons, 6 garlic cloves, 1–2 Scotch bonnet or habanero chiles, parsley or scallions, lemon for serving
- Dairy: None
- Pantry: Bone-in chicken thighs/drumsticks, Dijon mustard, peanut or neutral oil, low-sodium chicken stock, bay leaves, dried thyme, kosher salt, black pepper, light brown sugar (optional), pitted green olives (optional), white rice
Full Ingredients
Chicken & Marinade
- 3 to 3.5 lb bone-in, skin-on chicken thighs and drumsticks (8 pieces)
- 3 lb yellow onions, thinly sliced pole-to-pole (about 8 medium)
- 3/4 cup fresh lemon juice (about 180 ml)
- 3 tbsp Dijon mustard
- 6 garlic cloves, minced
- 1 to 2 Scotch bonnet or habanero chiles, slit lengthwise (optional; seeds left in for more heat)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
For Cooking & Sauce
- 1/4 cup peanut or neutral oil, plus 1 tbsp as needed
- 2 bay leaves
- 1 tsp dried thyme (or 3 sprigs fresh thyme)
- 1 cup low-sodium chicken stock or water
- 1 tbsp light brown sugar (optional, to balance acidity)
- 1/2 cup pitted green olives (optional, classic variation)
- Kosher salt and black pepper to taste
For Serving
- 6 cups cooked white rice (from about 2 cups uncooked long-grain rice)
- Lemon wedges
- 2 tbsp chopped flat-leaf parsley or sliced scallions
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large nonreactive bowl, combine the sliced onions, lemon juice, Dijon, garlic, chile (if using), kosher salt, and black pepper. Add the chicken and toss very well, making sure the onions drape around and between the pieces. Cover and refrigerate for at least 2 hours and up to 12 hours, tossing once or twice to keep everything coated.
Step 2: Caramelize the onions
Remove the chicken from the bowl and pat it dry with paper towels. Lift the onions out of the marinade, letting excess liquid drip back; reserve all the marinade liquid. Heat 1/4 cup oil in a heavy Dutch oven over medium to medium-low heat. Add the onions with a pinch of salt and cook, stirring every few minutes, until soft, deep golden brown, and jammy, 35 to 45 minutes. If the pot looks dry, add a splash of oil or a tablespoon of water to prevent scorching. If you prefer a rounder flavor, stir in the optional brown sugar during the last 5 minutes.
Step 3: Sear the chicken
Transfer the caramelized onions to a bowl. Increase the heat to medium-high, add 1 tbsp oil if the pot is dry, and sear the chicken skin-side down in batches until well browned, 6 to 8 minutes per side. Set the chicken aside on a plate. Browning builds the base of the sauce, so aim for a deep golden crust.
Step 4: Build the braise
Return the onions to the pot. Pour in the reserved marinade liquid, scraping up the browned bits. Add bay leaves, thyme, and the stock. Stir to combine, then nestle the chicken into the onions, skin-side up. Add olives now if using. Bring to a lively simmer, reduce heat to low, cover, and cook until the chicken is tender and reads 175°F at the thickest part of the thighs, 25 to 30 minutes.
Step 5: Reduce to a glossy finish
Transfer the chicken to a plate and tent with foil. Remove bay leaves and thyme stems. Simmer the onion sauce uncovered over medium heat until thick and glossy, 8 to 10 minutes, stirring often. Taste and adjust: add a pinch of salt, a few grinds of pepper, an extra squeeze of lemon for brightness, or a pinch of sugar if it tastes too sharp.
Step 6: Cook the rice
While the stew simmers, cook 2 cups long-grain rice. Rinse rice until water runs clear. Combine with 2 1/2 cups water and 1/2 tsp salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Remove from heat and rest 5 minutes, then fluff.
Step 7: Serve
Return the chicken to the pot to warm for 1 to 2 minutes, spooning sauce over the top. Serve chicken and heaps of onions over hot rice. Garnish with parsley or scallions and pass lemon wedges at the table. Be generous with the glossy, tangy onion sauce—this is what makes Yassa irresistible.
Pro Tips
- Slice onions pole-to-pole (root to stem) for strands that hold up during long cooking.
- Pat the chicken very dry before searing to get a deep, flavorful crust.
- Caramelization takes time; keep heat at medium-low and stir occasionally to avoid burning.
- Balance to taste: if the sauce is too sharp, add a pinch of sugar; if it’s flat, add a squeeze of lemon or a pinch of salt.
- Peanut oil lends a subtle nutty aroma that complements Yassa beautifully, but any neutral oil works.
Variations
- With Olives: Stir in 1/2 cup pitted green olives during the braise for briny pops of flavor.
- Grilled Yassa: Grill marinated chicken over medium heat until browned, then finish in the onion sauce for a smoky twist.
- Vegetarian: Swap chicken for 1 lb meaty mushrooms (halved) and 1 can chickpeas; simmer in the onion-lemon-mustard sauce until tender.
Storage & Make-Ahead
Marinate the chicken up to 12 hours ahead. Cooked Chicken Yassa keeps well in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop with a splash of water or stock. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently. Cooked rice keeps 4 days refrigerated; reheat with a sprinkle of water.
Nutrition (per serving)
Approx. 490 calories; 33 g protein; 28 g fat; 23 g carbohydrates; 3 g fiber; 980 mg sodium. Values are estimates for chicken and sauce only (without rice) and will vary based on ingredients used.
