Charred Suya Chicken Thighs with Jollof Rice and Caramelized Plantains

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A smoky West African dinner built around spice-rubbed grilled chicken thighs, glossy tomato-pepper jollof rice, and sweet caramelized plantains. The dry peanut-chile suya crust gives way to juicy meat while the rice soaks up every bit of the jollof base. It's a true celebratory plate, the kind you'd find at a Lagos backyard cookout.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 6 gFiber
• 14 gSugar
• 38 gProtein
• 1120 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 65 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the suya spice rub

• 3 tbsp roasted peanut powder
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne pepper
• 1 tsp ground cloves
• 1 tsp fine sea salt

For the chicken

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tsp kosher salt

For the jollof rice

• 2 cups basmati rice, rinsed until water runs clear
• 3 tbsp vegetable oil
• 1 large red onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp tomato paste
• 4 Roma tomatoes, roughly chopped
• 1 large red bell pepper, seeded and roughly chopped
• 1–2 scotch bonnet peppers, pierced with a knife
• 1 tbsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 3 cups low-sodium chicken stock
• 1 1/2 tsp kosher salt

For the caramelized plantains

• 3 ripe yellow plantains, peeled and sliced on a bias 1/2-inch thick
• 2 tbsp unsalted butter
• 1 tbsp light brown sugar
• 1/4 tsp fine sea salt

Directions

1. Make the suya rub by stirring together peanut powder, smoked paprika, ginger, garlic powder, onion powder, cayenne, cloves, and salt in a small bowl; set aside 1 tbsp for finishing. Pat the chicken dry, rub with olive oil, lemon juice, and salt, then coat generously with the remaining suya rub and let stand 15 minutes at room temperature.
2. While the chicken rests, build the jollof base: heat vegetable oil in a heavy Dutch oven over medium heat and cook the onion until soft and translucent, about 6 minutes. Add garlic and ginger and cook 1 minute until fragrant, then stir in tomato paste and cook 2 minutes until brick-red.
3. Pulse the tomatoes, red bell pepper, and scotch bonnet in a blender to a coarse puree; pour into the pot with curry powder, thyme, and bay leaves. Simmer uncovered 12–15 minutes, stirring often, until the sauce has darkened, thickened, and reduced by about one-third.
4. Stir in the rinsed rice so every grain is coated, then pour in the chicken stock and add the salt. Bring to a boil, cover tightly, reduce heat to low, and cook 18 minutes without lifting the lid. Remove from heat and rest, covered, 10 minutes; fluff with a fork.
5. Meanwhile, heat a cast-iron grill pan or outdoor grill to medium-high (about 450°F). Grill the chicken skin-side down 6–7 minutes until charred and crisp, flip, and cook another 8–10 minutes until juices run clear and a thermometer reads 175°F in the thickest part. Rest 5 minutes.
6. For the plantains, melt butter in a large skillet over medium heat, sprinkle in brown sugar and salt, and arrange the slices in a single layer. Cook 2–3 minutes per side until deeply golden and caramelized at the edges. Serve the chicken over jollof rice with plantains alongside and a final dusting of the reserved suya spice.

Cook’s Notes

• For deeper jollof flavor, let the pepper-tomato base cook down until the oil begins to separate at the edges before adding the rice — that 'party jollof' smoky taste comes from a well-reduced base.
• If you cannot find scotch bonnet, substitute habanero; remove the seeds for milder heat. For a no-heat version, swap in a second roasted red bell pepper.
• Use very ripe yellow plantains with black speckles for the sweetest caramelization; green plantains will stay starchy and won't soften properly.
• Leftover jollof rice reheats beautifully the next day — toast it in a dry skillet with a splash of oil to bring back the crispy bottom layer (called 'bottom pot' or 'asun' style).
• Toast the peanut powder briefly in a dry pan before mixing the rub to intensify its nutty aroma and prevent any raw taste on the chicken.