Nigerian Chicken Suya Skewers
A Nigerian street food staple with a savory spice blend can be grilled, broiled, or cooked on the stovetop.
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Servings: 2
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!