Print

Chicken Suya

These baked African style chicken satay are smothered in a spicy, flavorful peanut butter sauce- Amazingly good.

Course Appetiser
Cuisine African
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 11 skewers
Calories 189 kcal
Author Immaculate Bites

Ingredients

  • 3 pounds skinless chicken thigh
  • 4 tablespoons peanut butter or groundnut paste
  • 1/2 -1 tablespoon cayenne (depending on heat preference)
  • 1 tablespoon smoked paprika
  • 1- tablespoon garlic powder
  • 1- tablespoon onion powder
  • 1- tablespoon white pepper
  • 1 tablespoon Bouillon
  • 1- teaspoon salt
  • 2 -3 tablespoons vegetable oil
  • African pepper sauce (recipe here)

Instructions

  1. Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
  2. Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
  3. In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, peanut butter and bouillon/maggi.
  4. Pat the chicken thighs dry with a paper towel. You want to have a completely dry chicken before cooking. Slice the chicken into a diagonal medium thin shape or bite size.
  5. Thread the chicken onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of chicken
  6. Brush the chicken skewer with 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 half way through baking until chicken is fully cooked through. Towards the last 3 minutes of baking. Switch from baking to broiler setting. To get a nice crisp brown on the outside.
  8. Serve warm and pair these chicken suya with African Pepper Sauce featured here  and with onions .