by ImmaculateBites on 23 January, 2014

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Even if I make these spicy, skewered chicken suya every week, daily, there would always be a yearning for more from  my family and friends

There is something about the spice combination – the ground peanuts- that makes it impossibly tasty and impossible to eat in moderation. The appeal of suya has never fade – it is the quintessential West African street food.


Rest assured they are not calorie laden – you can make them healthier by reducing the amount of oil and replace the chicken thighs with chicken breast. For the most part they are grilled, however, these are baked .

So what is Chicken Suya? Suya is the word use to describe any skewered grill meat in in most parts in Africa, particularly in Nigeria and Cameroon. The term  mostly originated from the Hausa people, one of the largest ethnic groups in West Africa.

chicken suya

Most suya recipes are made with beef featured here. This is the chicken version  – made with chicken skinless chicken thighs- to me,  they are more flavorful than chicken breast.

Serve these chicken suya with African Pepper Sauce featured here ,  and with onions .










5.0 from 1 reviews
Chicken Suya
Prep time
Cook time
Total time
Recipe type: Appetiser
Cuisine: African
Serves: 4-5
  • 3 pounds skinless chicken thigh
  • 4 tablespoons peanut putter or groundnut paste
  • ½ -1 tablespoon cayenne (depending on heat preference)
  • 1 tablespoon smoked paprika
  • 1-tablespoon garlic powder
  • 1-tablespoon onion powder
  • 1-tablespoon white pepper
  • 1 tablespoon Bouillon
  • 1-teaspoon salt
  • 2 -3 tablespoons vegetable oil
  • African pepper sauce (recipe here)
  1. Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
  2. Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
  3. In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, peanut butter and bouillon/maggi.
  4. Pat the chicken thighs dry with a paper towel. You want to have a completely dry chicken before cooking. Slice the chicken into a diagonal medium thin shape or bite size.
  5. Thread the chicken onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of chicken
  6. Brush the chicken skewer with spice mixture; on both sides. Place skewers on the roasting pan or baking sheet.
  7. Drizzle with oil and bake on for about 20 minutes- rotating sides half way through baking until chicken is fully cooked through. Towards the last 3 minutes of baking. Switch from baking to broiler setting. To get a nice crisp brown on the outside.
  8. Serve warm


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