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Loading...A Nigerian-inspired grill featuring chicken thighs crusted in a peanut-and-spice suya rub, paired with deeply charred sweet plantains and a bright, crunchy peanut-tomato relish. The combo delivers smoky, nutty, and tangy flavors in every bite.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 34 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 6 gFiber
- 18 gSugar
- 40 gProtein
- 720 mgSodium
- 980 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 130 mcgVitamin A
Ingredients
For the Suya Spice Rub
- 1/3 cup finely ground roasted peanuts
- 2 tbsp smoked paprika
- 1 tbsp ground ginger
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 1/2 tsp kosher salt
For the Chicken and Plantains
- 4 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
- 3 tbsp peanut oil, divided
- 2 ripe yellow plantains, peeled and bias-sliced 1/2 inch thick
- 1 lime, cut into wedges for serving
For the Spicy Peanut Relish
- 1/2 cup roasted peanuts, coarsely chopped
- 1 small red onion, finely diced
- 2 Roma tomatoes, seeded and diced
- 1 scotch bonnet or habanero pepper, minced (seeds removed for less heat)
- 2 tbsp chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/2 tsp kosher salt
Directions
- In a small bowl, whisk together the ground peanuts, smoked paprika, ginger, garlic powder, onion powder, coriander, cayenne, and salt to make the suya spice rub. Pat the chicken thighs dry, rub with 2 tablespoons of the peanut oil, then coat generously on all sides with the spice mixture. Let sit at room temperature for 15 minutes while you prepare the relish and preheat the grill.
- Make the relish by combining the chopped peanuts, red onion, tomatoes, scotch bonnet, cilantro, lime juice, and salt in a medium bowl. Toss well and set aside to let the flavors meld.
- Preheat a charcoal or gas grill to medium-high heat (about 425°F). Brush the grill grates clean and lightly oil them. Brush the plantain slices with the remaining 1 tablespoon peanut oil.
- Place the chicken thighs skin-side down on the grill. Cook undisturbed for 6 to 8 minutes until the skin is deeply charred and releases easily. Flip and grill another 8 to 10 minutes, turning occasionally, until the internal temperature reaches 175°F on an instant-read thermometer and the juices run clear.
- While the chicken cooks, lay the plantain slices on the cooler edges of the grill. Cook 2 to 3 minutes per side until dark caramelized grill marks appear and the centers are tender. Transfer to a platter as they finish.
- Transfer the chicken to a cutting board and let rest 5 minutes. Arrange the plantains alongside on a serving platter and spoon the peanut relish over and around the chicken. Serve with lime wedges for squeezing over the top.
- Optional: sprinkle extra chopped cilantro and a pinch of flaky salt over the finished dish just before serving for a fresh, vivid finish.
Cook’s Notes
- Wear food-safe gloves when handling scotch bonnet peppers and never touch your eyes; the oils are intense.
- If you cannot find ripe plantains, use just-ripe ones and grill a bit longer; they will be less sweet but equally delicious.
- Make extra suya spice rub and store it in an airtight jar for up to 3 months; it's excellent on shrimp, beef skewers, or roasted vegetables.
- For smoky indoor cooking, finish the chicken under the broiler for 2 to 3 minutes if you lack a grill.
- Leftover relish keeps in the fridge for 2 days; stir it into grain bowls or spoon over grilled fish.
