Go Back
+ servings
suya chicken skewers

Nigerian Chicken Suya Skewers

A Nigerian street food staple with a savory spice blend can be grilled, broiled, or cooked on the stovetop.
3.78 from 9 votes
Print Pin
Protein: Poultry
Cut: Chicken Breast
Course: Main Course
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 2
Author: Ozoz Sokoh

Ingredients

For the yajin kuli:

  • 1/2 cup spooned roasted groundnut/peanut powder
  • 1 tablespoon ground ginger
  • 1 tablespoon sweet paprika
  • 1 tablespoon onion powder
  • 1 teaspoon fine sea or table salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

For the chicken suya:

  • 1 pound boneless chicken breast
  • 3 tablespoons neutral cooking oil (We like peanut oil for this dish specifically, but any neutral oil will work.)

To serve:

  • Thinly sliced red onions, tomatoes, and cilantro leaves

Instructions

For the yajin kuli:

  • Combine all ingredients in a jar with a lid. Secure the lid and shake to combine. This mix will keep on the counter, but we like to make a bigger batch and store in the fridge or freezer, where it will keep for six months.

For the chicken suya:

  • If using wooden skewers, soak them for at least 30 minutes in cold water so they don’t burn during cooking.
  • Cut the chicken breasts into at least 1-inch to 1 1/2-inch cubes.
  • Place chicken chunks in a large mixing bowl and drizzle the peanut oil over it. Sprinkle a scant 1/2 cup of yajin kuli over the chicken, reserving the rest to serve. Toss carefully to ensure all the pieces are evenly coated in the blend.
  • Thread about 6 to 8 pieces chicken cubes onto each skewer with the pointy end up. Don't leave any space between pieces: You don't want any of the skewer exposed except for a 2 - 3 inch section at the bottom that serves as a handle. Repeat for the rest of the chicken.

To broil:

  • Set the broiler to high and position a rack 6 to 8 inches from the heat source.
  • Place the chicken skewers on a lightly greased baking sheet and cook for 8 to 10 minutes, turning halfway through.

To cook on stovetop:

  • Heat a grill pan to medium heat and lightly oil with peanut oil (or other high smoke point oil you have).
  • Cook for 10 to 12 minutes, giving a quarter turn every 3 to 4 minutes until all sides are cooked.

To grill:

  • Light the grill and lightly grease the grates.
  • Place the skewers on the grill and cook for 5 to 6 minutes. Flip and cook for an additional 2 to 3 minutes. If the chicken isn't completely cooked, move to indirect heat until the temperature registers 160°F.

To serve:

  • Transfer chicken to a platter and rest for a few minutes. Serve with fresh sliced tomatoes, red onions, and cilantro.

Notes

Peanut butter -

If you can only find raw peanut powder, toast it in a dry pan on medium to low heat for 7 to 8 minutes, stirring constantly and making sure you're stirring to the bottom of the pan, until it goes from beige to peanut butter brown.
Remove from heat and spread on a plate/baking sheet to cool. Once cool, you can pass it through a fine sieve to get rid of any clumps.
If you can't find peanut powder, you can use the same amount of unsweetened peanut butter.
Share on Pinterest!Pin at @Butcher_Box!