Chicken Suya — Photo:
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:

20 mins

Marinate Time:

3 hrs

Total Time:

4 hrs 5 mins

Yield:

4 servings

For Simileoluwa Adebajo, chef and owner of San Francisco’s first Nigerian restaurant Eko Kitchen, a custom suya spice blend is the building block for chicken suya. Adebajo blends roasted peanuts with a variety of spices, including paprika, ginger, and cayenne. The addition of chicken bouillon doubles down on savoriness, giving the chicken deep, concentrated umami that’s enhanced by the smokiness from a brief stint on a charcoal grill. The meat is juicy and moist and gets a generous nutty flavor from a duo of salted, roasted peanuts and peanut oil. Serve Chicken Suya with rice and fried plantains.

Frequently asked questions

What is Chicken Suya made of?

Suya is a spiced meat dish that’s popular across West Africa. While it’s traditionally made with beef, such as sirloin steak or short ribs, the technique and flavor can be adapted to a variety of meats including chicken. The suya spice blend is peanut-based with dried spices such as paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Notes from the Food & Wine Test Kitchen

Nigerian cuisine commonly uses ground Cameroon pepper, an especially piquant and aromatic spice blend made from dried Scotch bonnet chiles. Find it at specialty spice stores or online at osiafrik.com.

If you want to broil the chicken rather than roast it, here’s what to do: Prepare Steps 1 and 2 as directed. Preheat the oven to broil; position an oven rack approximately 8 inches from the heat source. Place chicken, skin side down, on a large rimmed baking sheet lined with aluminum foil. Broil in preheated oven, turning once, until charred in spots, about 7 minutes per side. Reduce oven temperature to 350°F (do not remove chicken from oven). Bake at 350°F until a thermometer inserted into the thickest portion of the thigh registers 165°F, 15 to 20 minutes. Proceed with Step 5 as directed.

Make ahead

Chicken Suya can be covered and refrigerated for up to three hours.

Suggested pairing

We recommend serving Chicken Suya with beer, such as a hoppy, hazy IPA. Try Rogue Brewing Batsquatch.

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Ingredients

Suya Spice Blend

1 cup salted roasted peanuts
2 (0.2-ounce) chicken bouillon cubes
1 tablespoon ground ginger
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Chicken

1/2 cup roasted peanut oil (such as La Tourangelle), plus more for brushing
1 tablespoon kosher salt
2 teaspoons ground Cameroon pepper (such as Valido) or cayenne pepper
4 (1-pound) chicken leg quarters
Sliced fresh cucumber, tomato, and red onion, for serving

Directions

Make the suya spice blend

Combine all ingredients in a food processor; process until finely ground, about 30 seconds. Transfer 1 tablespoon suya blend to a small bowl; set remaining suya blend aside.
Make the chicken

Stir together oil, salt, Cameroon pepper, and remaining suya blend in a large, shallow dish. Add chicken; and coat with suya blend mixture. Cover and refrigerate 3 hours.
Preheat oven to 350°F. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. Coat top grate with oil; place grate on grill. (If using a gas grill, preheat to medium-high [400°F to 450°F].) Place marinated chicken, skin side down, on oiled grates. Grill, uncovered, until charred in spots, about 2 minutes per side. Place charred chicken, skin side up, on a large rimmed baking sheet lined with aluminum foil.
Transfer chicken on baking sheet to preheated oven, and roast until a thermometer inserted in thickest portion of thigh registers 165°F, 15 to 20 minutes.
Remove chicken from oven. Sprinkle evenly with reserved 1 tablespoon suya blend. Serve with cucumber slices, tomato, and red onion.