West African Suya-Spiced Chicken Skewers

Suya is a beloved West African street-food classic, especially linked to northern Nigeria’s open-fire grills. These chicken skewers get their signature heat and nutty depth from a coarse roasted-peanut spice rub kissed with ginger, paprika, and cayenne.

Serves 4 · 18 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 38g protein
• 9g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1/2 cup roasted peanuts
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 tbsp fresh lime juice
• 8 wooden or metal skewers
• 2 cups shredded cabbage
• 1 carrot, grated
• 1/4 cup fresh cilantro, chopped
• 1/3 cup plain yogurt or mayonnaise

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Pat the chicken thighs dry and cut into 1-inch pieces.
2. 2Pulse the roasted peanuts in a food processor or crush in a bag with a rolling pin until you have a coarse, sandy powder—stop before it turns into peanut butter.
3. 3In a large bowl combine the peanut powder with garlic powder, ginger, smoked paprika, cayenne, onion powder, cumin, salt, and black pepper. Stir in the oil and half the lime juice to form a thick paste.
4. 4Add the chicken pieces and massage the suya spice paste thoroughly so every surface is coated. Let sit 10 minutes at room temperature while you heat the grill.
5. 5Preheat a gas or charcoal grill to medium-high, about 400°F, and oil the grates lightly. Thread the chicken onto skewers, packing pieces snugly but not crushed.
6. 6Grill the skewers 4 to 5 minutes per side, turning once, until the chicken is cooked through, lightly charred at the edges, and registers 165°F inside.
7. 7While the chicken rests 3 minutes, toss shredded cabbage, grated carrot, cilantro, remaining lime juice, and yogurt or mayonnaise into a quick cool slaw. Season lightly with salt.
8. 8Arrange two skewers per plate alongside a mound of the crisp slaw. Sprinkle any leftover peanut spice over the top for extra crunch.
9. 9For a Labor Day cookout, keep cooked skewers warm on the cool side of the grill and let guests build plates. Leftovers reheat well for next-day picnic lunches.
10. 10Serve immediately while the spice crust is still fragrant and the chicken juices run clear.