Suya (Chicken)
Rating
These African-style chicken satays are smothered in a spicy, flavorful peanut butter sauce, then baked to juicy, crispy perfection.
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.
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