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.
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.
Did you use powdered chicken bouillon for this recipe?
Could you just season the meat, & just lay them in a single layer on a cookie sheet with no skewers, drizzle with oil, & cook it the same way? Then after cooking, add one piece at a time to toothpicks to serve for bite sized appetizers?
You absolutely could do that. Yes I use powdered chicken bouillon powder.
This looks amazing. Very excited to try! In your picture the mix looks more like a liquid mix but in the direction it says you don’t drizzele the chicken with oil till after the rub has been on. Some clarification would be great! Thankssss
Hi, Tobi. You brush the chicken skewers first with the spice mixture on both sides and then you drizzle them with oil before you pop them in the oven. Hope this clarifies everything. Please let me know. Thanks!
Yes it did clarify things! Made it last night! It was AMAZING! Thanks again!
I love it already! Will try it very soon thanks
Do let me know how it works out for you.
I LOVE this recipe! I made a mini version for my bento and it pairs perfectly with your South African Yellow Rice (which is also one of my favorites). Thank you so much for your fabulous recipe blog. I’ll be trying many more recipes in the future!
So Excited!!! Thank you so much!!! Glad to hear it’s working out well for you.
You mentioned that you used peanut butter with the rest on the ingredients, doesn’t the oil from the peanut butter affect the grilling? Also how does it act when you rub it on the chicken or beef? Can you pls send me a video if possible
If you are roasting in the oven you would not have a problem with it. If you have to grill on open flame then you might have to use the peanut butter and oil sparingly in the mix. Or add towards the end the end of grilling. Sorry, I do not have a video of how to make it at this time.
No dear , I usually do mind the old traditional/conventional style, ie roast on charcoal grill and sometimes with the electric grill , it comes out with no stress 🙂 and of course I use peanut butter to blend my spices.
If u ask me, I think the peanut or gnut paste helps the spices stay glued/stick to the meat pieces while it grilles.
Awesome ! Thanks for sharing this Tip with us girl.
Can I use chicken breast for this recipe
I don’t see why not, but you have to adjust the cooking time- few minutes less. Chicken breast drys out quickly.
Is it 2-3 tablespoons or is it cups of vegetable oil?
It is 2-3 tablespoons oil.
Love ur blog
It is great with beef too! Thanks for the feedback Sue
I tried this for the first time! It is very simple and so delicious! Thanks for the great recipe. Next time I’ll try it with beef.
Another nice one. Great taste . Love it.
Thanks kelsey!
This looks so amazing. Would it be good to marinate the chicken in the sauce or is it best brushed on right before cooking? Thanks!
I usually brush the chicken right before cooking- they are bite size and really do not need marinating.I sometimes baste the chicken as it cooks . Let me know what you do.Thanks for stopping by!-
This was really delicious. Thanks so much for such a wonderful recipe- I’m off to look for more ideas.
Aww, thanks kat. I really appreciate the feedback!
Also wondering, can I use peanut butter too when making beef suya, because I usually use fried peanut.
Kelsey, skip the fried peanuts and use peanut butter -It offers a slightly different taste… Trust me,no one would notice the difference.
Looks good. Will try it very soon. Did you use but peanut butter in this recipe?
Yes, I did.