Name: Chicken Suya Skewers
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 4 servings
Cuisine: Africana occidental
Ingredients: 80 g Peanut finely ground, not turned into butter; 2 tbsp Sweet paprika sweet or smoked; 2 tsp Ginger; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper adjust to 1/2 tsp if you prefer less heat; 1.5 tsp Salt; 1 tsp Muscovado sugar; 3 tbsp Vegetable oil plus a little to grease the grill if needed; 1 piece Lime only the juice; 1 piece Red onion sliced thin for serving

Chicken Suya Skewers

In West Africa, suya fills the nights with smoke, peanuts, and chili; it is street food, perfect for long chats and happy hands. I’m Amara, and I love how these skewers evoke that traveling spirit: chicken suya comes from Hausa tradition and has become shared pride in markets across Nigeria, Ghana, Senegal, and beyond. This version works at home because it grinds the peanuts with dry spices, then uses oil and lemon to make the crust stick to the chicken. The strong, brief cooking leaves golden edges, juicy interiors, and that toasted flavor that begs for seconds.

Chef tips

If you don't have thighs, use chicken breast but cut it a bit larger and remove it as soon as it reaches 74°C to avoid drying out.
Don’t over-grind the peanuts: if they release oil and turn to paste, the mixture loses the typical sandy texture of suya.
For less heat, reduce the cayenne pepper by half; for more character, use smoked paprika.
Store cooked skewers for up to 3 days in the refrigerator and reheat them in a skillet over medium heat to revive the crust.