Suya (Chicken)
Suya (Chicken) — These African-style chicken satays are smothered in a spicy, flavorful peanut butter sauce, then baked to juicy, crispy perfection. They’re ideal for snacks, summer picnics, or even a main dish. Amazingly good!
Rest assured, this deliciousness is not calorie-heavy. And you can make this chicken suya healthier by reducing the amount of oil and replacing the thighs with chicken breast. Most people grill them, but you can bake these for a quick and easy snack.
That said, you can grill them if you want. Not only are these suyas super easy to throw together, but they are versatile as well. So if you’re having a cookout, by all means, slap these babies on the grill for a spectacular game day or family gathering treat.
Content…What Is It? |
What Is Chicken Suya?
Suya is the word that describes any skewered, grilled meat in most parts of Africa, particularly Nigeria and Cameroon. The term originated with the Hausa people, one of the largest ethnic groups in West Africa.
Most suya recipes feature beef. But this chicken version boasts skinless chicken thighs. I think they’re more flavorful than chicken breast, but you can go that route if you want low-fat.
Recipe Ingredients
- Seasonings – Garlic powder, onion powder, cayenne, and smoked paprika all come together for the perfect mix to spice up our delicious peanut sauce. Feel free to play with the flavors and adjust them to your tastes.
- Peanut Butter – The trademark ingredient to a great suya is peanut butter. While we used to grind peanuts from scratch, store-bought natural peanut butter (no sugar) works great. If you have a peanut allergy, try almond butter or tahini.
- Chicken Thighs – Meaty and delicious just gets better when you slather these babies with the spicy peanut sauce. If you want to switch it out with turkey, that would also be good.
How to Make Chicken Suya
Prepare the Chicken
- Soak the skewers totally submerged in water for at least 20 minutes before using them to prevent them from burning.
- Preheat the oven to 450°F/230℃. Lightly spray or oil a baking sheet or roasting pan to prevent the suya from sticking to the pan.
- Mix the Spices – Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter, and bouillon or Maggi in a medium bowl.
- Dry the Chicken – Pat the chicken thighs dry with a paper towel. You want your chicken completely dry before cooking. Slice the chicken into diagonal medium-thin slices.
Cook the Suya
- Prepare the Skewers – Thread the chicken onto the skewers, about four per skewer. Make sure to cover the skewer with the chicken slices.
- Season the Chicken – Brush the chicken skewer with the spice mixture on both sides. Place skewers on the roasting pan or baking sheet.
- Bake the Suya – Drizzle with oil and bake for about 20 minutes – rotating sides halfway through baking until chicken is fully cooked. Towards the last 3 minutes of baking, switch from baking to broiler setting to get a nice crisp brown outside.
- Serve warm and pair these chicken suya with African Pepper Sauce and onions.
- Enjoy!
Recipe Variations
- Spice Swap – Enjoy a Caribbean flair with jerk seasoning or a Cajun zing with my Creole Seasoning spice mix.
- Sauce Swap – You could use an Asian sauce (like curry beef satay) or African Pepper sauce with the same method. Yum!
Tips and Tricks
- Marinating the chicken for a few hours improves the flavor. I like to season it the night before and then bring it to room temp about 20 minutes before sticking it in the oven.
- If your (unsweetened) peanut butter is too thick, you can thin it with a teaspoon of coconut milk to give it the right consistency.
- If I have time, putting the chicken in the freezer for about 45 minutes will make it easier to slice.
Make-Ahead Instructions
Yes, you can marinate the chicken the day before and keep it in the fridge or freeze it for two months. Thaw in the fridge overnight and proceed with the recipe.
Serving and Storage Instructions
This stuff is best right out of the oven with a side of Jollof rice and collard greens.
Cooked suya will last in the fridge for four days and up to three months in the freezer.
What to Serve With Chicken Suya
Serve these chicken suya with African Pepper Sauce and onions. I love Jollof rice and Ethiopian collard greens to go with it.
More Fabulous Chicken Recipes to Try
- Peruvian-Style Roast Chicken
- Smoked Chicken Wings
- Chicken Tagine
- Spinach-Stuffed Chicken Breast
- Peri-Peri Chicken
This blog post was originally published in January 2014 and has been updated with additional tips, new photos, and a video.
Chicken Suya
Ingredients
- 1 tablespoon (5g) garlic powder
- 1 tablespoon (6g) onion powder
- 1 tablespoon (7g) smoked paprika
- 1 tablespoon (2g) white pepper
- ½-1 tablespoon (2-3g) cayenne (depending on heat preference)
- 4 tablespoons (64g) peanut butter or groundnut paste
- 1 tablespoon (36g) bouillon
- 3 pounds (1.5k) skinless chicken thighs
- 1 teaspoon (7g) salt
- 2-3 tablespoons (30-45ml) vegetable oil
- African pepper sauce
Instructions
- Soak the skewers totally submerged in water for at least 20 minutes before using them to prevent them from burning.
- Heat the oven to 450°F/230℃. Lightly spray or oil a baking sheet or roasting pan to prevent the suya from sticking to the pan.
- Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter, and bouillon or Maggi in a medium bowl.
- Pat the chicken thighs dry with a paper towel. You want your chicken completely dry before cooking. Slice the chicken into diagonal medium-thin slices. Sprinkle with salt to taste, if desired.
- Thread the chicken onto the skewers, about four per skewer. Make sure to cover the skewer with the chicken slices.
- Brush the chicken skewer with the spice mixture on both sides. Place skewers on the roasting pan or baking sheet.
- Drizzle with oil and bake on for about 20 minutes – rotating sides halfway through baking until chicken is fully cooked. Towards the last 3 minutes of baking, switch from baking to broiler setting to get a nice crisp brown outside.
- Serve warm and pair these chicken suya with African Pepper Sauce and onions.
Tips & Notes:
- Marinating the chicken for a few hours improves the flavor. I like to season it the night before and then bring it to room temp about 20 minutes before sticking it in the oven.
- If your (unsweetened) peanut butter is too thick, you can thin it with a teaspoon of coconut milk to give it the right consistency.
- If I have time, putting the chicken in the freezer for about 45 minutes will make it easier to slice.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
this recipe is soo epic
Thank you so much, stay tuned and enjoy more good recipes:)
Great hit with all the family. Thank you for sharing.
Yayy!!! Glad to read your comment, follow the blog and have many more recipes to become a perfect chef of the family:)
Sorry forgot to give you the star rating
Hi, I do love this recipe. I’ve used it 2x already but I find that my sauce looks nothing like yours. Mines is always a thick paste that I can’t brush onto the chicken easily. I follow your measurements exactly. Is there an update that I’m missing?
Hello ! If it is too thick ,add oil as needed to make it easy to brush on the chicken. Hope this helps.
Hi. I noticed that this recipe calls for peanut butter but the recipe for beef suya calls for grinding of peanuts not peanut butter. Can you explain why there would be a difference? Does it depend on type of meat?
Hello! What is the purpose of adding the bouillon? I would guess it’s to enhance the flavor via MSG? Or is there another purpose I’m missing?
Hello,
Yes, that’s the purpose.. to enhance the flavor . Leave it out , if desired.
Ok. Will do. I’m making today. So finger crossed
Wow I was skeptical about the peanut butter but this turned out amazing! I’ve been longing for that Nigerian suya taste and this is exactly what I got. Thank you!!
Awesome! Glad it turned out amazing for you.