Suya Grilled Chicken

Nigerian-inspired suya chicken skewers coated in a spicy peanut seasoning and grilled until smoky.

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The dry peanut-spice coating forms a savoury crust on the chicken; moderate heat keeps the ground peanuts from burning.

Ingredients

• 750 g boneless chicken thighs (cut into strips)
• 80 g roasted peanuts (finely ground)
• 1.5 tsp ground ginger
• 1.5 tsp smoked paprika
• 0.5 tsp cayenne pepper (or to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp fine salt
• 2 tbsp neutral oil
• 1 red onion (sliced, to serve)
• 2 tomatoes (sliced, to serve)
• 8 wooden skewers (soaked)

Step-by-step method

1. Mix the ground peanuts, ginger, paprika, cayenne, garlic powder, onion powder and salt.
2. Toss the chicken with the oil, then add about three quarters of the spice mixture and rub it evenly over every piece.
3. Thread the chicken onto skewers and refrigerate for 30 minutes if time allows.
4. Heat a grill or grill pan to medium-high and oil the grates lightly.
5. Grill the skewers for 4–5 minutes per side, turning as needed so the peanut coating browns without burning.
6. Cook until the chicken reaches at least 74°C, then sprinkle lightly with some of the reserved clean spice mixture.
7. Rest for 3 minutes and serve with sliced onion and tomatoes.