Pebe and Honey Baked Chicken, with video

Hello there!

Summer is finally here: the sun is out and the last thing we want to do is spending hours in the heat of the kitchen. That’s why today, I decided to share a super easy recipe which will become your future Saturday- night go-to: Pébé and Honey Baked Chicken.

You are probably wondering: “what the heck is a pébé”? Well, pébé is the name of a spice commonly used in Cameroon also known as the “Cameroonian nutmeg”. It carries a very distinct flavor which vaguely reminds that of the “traditional” nutmeg. It works great in marinades for grilled fish or meat.

For this specific recipe, feel free to swap the two if you can’t find pèbè in your local ethnic/African store.

Now, back to the recipe: it is quite straightforward and involves very few steps. It takes longer to marinade the chicken than prepping and cooking it.

I suggest letting the meat marinade for at least 30 minutes, if you’re in a rush, or at least 3 hours if you have enough time. It’s really up to you but of course, the longer you let the meat marinade, the richer the taste.

The baked chicken is good on its own but I suggest not skipping the last step: the soy-honey glaze.

Brushing the chicken with this sauce will give an extra feeling of crunchiness and will also add an additional layer of flavor by playing with the sweet-savory balance.

These wings can be eaten alone but also work great with vegetables, rice or plantain (check this “Lime and Cinnamon Roasted Plantains” recipe). M

Well, without further ado, here is the recipe. Scroll down for video instruction.

Bon appétit!