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Chicken Suya

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!
Makes 11-12 skewers
Course Appetizers
Cuisine African
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6
Calories 300kcal
Author Imma

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon white pepper
  • ½-1 tablespoon cayenne (depending on heat preference)
  • 4 tablespoons peanut butter or groundnut paste
  • 1 tablespoon bouillon
  • 3 pounds skinless chicken thighs
  • 1 teaspoon salt
  • 2-3 tablespoons 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.

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.

Nutrition

Serving: 115g | Calories: 300kcal | Carbohydrates: 6g | Protein: 32g | Fat: 18g | Cholesterol: 69mg | Sodium: 489mg | Sugar: 3g