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Loading...Suya is Northern Nigeria's most beloved street food, traditionally made with thin-sliced beef threaded onto skewers and coated in a fiery peanut-chili spice blend called yaji. This version swaps in juicy boneless chicken thighs for a leaner, weeknight-friendly take that still delivers the smoky char and bold peppery heat of the original. Serve with raw onion, sliced tomato, and extra yaji on the side for the full Hausa-style experience.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings4
Yield4 servings (about 8 skewers)
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 22 gFat
- 5 gSaturated Fat
- 9 gCarbs
- 3 gFiber
- 3 gSugar
- 38 gProtein
- 720 mgSodium
- 640 mgPotassium
- 55 mgCalcium
- 3 mgIron
- 10 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the yaji (suya spice blend)
- 3 tbsp finely ground roasted peanuts
- 2 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 2 tsp ground ginger
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 1 tsp ground dried thyme
For the chicken skewers
- 1.5 lbs (700 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp neutral vegetable oil, plus more for brushing
- 1 medium red onion, sliced into thin rings
- 1 large tomato, sliced
- 8 long wooden or metal skewers
Directions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- In a small bowl, stir together the ground peanuts, cayenne, smoked paprika, ginger, garlic powder, onion powder, salt, and thyme until evenly blended; set aside about one-third of the mixture in a separate bowl for finishing.
- Toss the chicken pieces in a large bowl with the vegetable oil and the larger portion of the yaji spice, massaging the coating into the meat. Let marinate for 10 to 15 minutes at room temperature, or up to 4 hours refrigerated for deeper flavor.
- Thread the marinated chicken onto the skewers, folding each piece accordion-style so it lays flat against the metal for maximum surface char.
- Preheat a grill or grill pan over medium-high heat until very hot, about 400°F (200°C), and lightly oil the grates.
- Lay the skewers on the grill and cook for 3 to 4 minutes per side, turning carefully, until the chicken is deeply charred on the edges and registers 165°F (74°C) internally, about 10 to 12 minutes total.
- In the last minute of cooking, brush the skewers lightly with oil and sprinkle generously with the reserved yaji so it toasts against the hot meat.
- Pile the skewers onto a platter, scatter with the onion rings and tomato slices, and serve immediately with extra yaji and warm flatbread if desired.
Cook’s Notes
- Toast the raw peanuts in a dry skillet over medium heat until fragrant before grinding for a deeper, nuttier yaji.
- For the most authentic street-food flavor, cook over charcoal rather than gas; the smoke is a defining element of real suya.
- Chicken thighs stay juicier than breasts on the high-heat grill, but breast works if pounded to even thickness.
- If cayenne feels too intense, swap half for sweet paprika and add a pinch more salt to keep the blend balanced.
- Leftover yaji keeps in an airtight jar for up to 2 months and is excellent on eggs, roasted vegetables, or popcorn.
