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


  • 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)


  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 .