Suya (Chicken)

Suya (Chicken)


These African-style chicken satays are smothered in a spicy, flavorful peanut butter sauce, then baked to juicy, crispy perfection.
  • 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
  1. Soak the skewers totally submerged in water for at least 20 minutes before using them to prevent them from burning.
  2. 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.
  3. Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter, and bouillon or Maggi in a medium bowl.
  4. 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.
  5. Thread the chicken onto the skewers, about four per skewer. Make sure to cover the skewer with the chicken slices.
  6. Brush the chicken skewer with the 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 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.
  8. Serve warm and pair these chicken suya with African Pepper Sauce and onions.

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