These baked African style chicken satay are smothered in a spicy, flavorful peanut butter sauce- Amazingly good.
Servings 11 skewers
- 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)
Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan
In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, peanut butter and bouillon/maggi.
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.
Thread the chicken onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of chicken
Brush the chicken skewer with 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 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.
Serve warm and pair these chicken suya with African Pepper Sauce featured here and with onions .
Calories: 189kcal | Carbohydrates: 2g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 117mg | Sodium: 354mg | Potassium: 370mg | Vitamin A: 345IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1.4mg