Nigerian food is super tasty, and these Suya Spiced Chicken Skewers are a great way to show that off. They have a really special flavor that’s hard to beat.
These skewers are awesome for a summer cookout, a quick dinner during the week, or even as a fun snack when friends come over. It’s the mix of spices that makes them so good – a little spicy, a little warm, and super yummy.
Recipe Overview
These Nigerian Suya Spiced Chicken Skewers are like a flavor explosion in every bite. Imagine soft, juicy chicken covered in a bunch of tasty spices, all on a stick.
They have a rich, smoky, and kind of nutty taste because of the special suya spice mix. It’s a flavor that feels both new and exciting.
You can eat these skewers as a main dish with rice or couscous, or as a snack. You can cook them on a grill or in the oven.
A fresh salad or some grilled veggies would go great with the chicken.
Ingredients for Nigerian Suya Spiced Chicken Skewers
- 1 ½ pounds of chicken breast (no bones or skin), cut into 1-inch pieces
- 2 tablespoons of suya spice blend (yaji) – You can get this at African stores or online. It’s usually made of ground peanuts, ginger, garlic, peppers, and other spices.
- 1 tablespoon of ground ginger
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of cayenne pepper (use less if you don’t like it too spicy)
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Wooden or metal skewers (if you use wooden ones, soak them in water for at least 30 minutes)
Ingredient Notes & Substitutions:
- Suya Spice (Yaji): This is the most important part! If you can’t find it, you can try making your own with ground peanuts, ginger, garlic powder, onion powder, paprika, and cayenne, but the real stuff is best.
- Chicken: You can also use chicken thighs, they will be even juicier.
- Cayenne Pepper: If you don’t like spicy food, use less or leave it out.
- Oil: Peanut Oil, Sunflower Oil, and Olive Oil also work well.
Step-by-Step Instructions
- Make the Marinade: In a big bowl, put the suya spice blend, ground ginger, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper, and vegetable oil. Mix it all up really well until it looks like a paste.
- Marinate the Chicken: Put the chicken pieces in the bowl with the marinade. Use your hands or a spoon to make sure all the chicken is covered in the spice mix. Rub the spices in!
- Chill Out: Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. The longer it sits, the tastier it will be. Two hours is good, or even overnight if you can.
- Skewer the Chicken: After the chicken has marinated, put the pieces on the skewers. Don’t pack them too tight; leave a little space so they cook evenly.
- Cooking on the Grill: Heat up your grill to medium-high heat. Put the skewers on the grill and cook them for about 5-7 minutes on each side. They’re done when the chicken is cooked all the way through and a little bit charred. The inside of the chicken should be 165°F (74°C). Use a meat thermometer to make sure.
- Cooking in the Oven: Preheat your oven to 400°F (200°C). Put some parchment paper on a baking sheet (it makes cleaning up easier). Put the skewers on the sheet and bake for 20-25 minutes, or until the chicken is cooked through and a little brown. Check the inside temperature – it should be 165°F (74°C).
- Rest and Eat: When they’re done, take the skewers off the grill or out of the oven and let them sit for a few minutes. This makes the chicken juicier.
Variations & Tips
- Add Veggies: You can put pieces of bell peppers, onions, or zucchini on the skewers too.
- Spice Level: Change the amount of cayenne pepper to how spicy you like it.
- Make Ahead: You can marinate the chicken and put it on skewers up to a day before. Keep them in the fridge until you’re ready to cook.
- Storage: If you have leftovers, put them in a sealed container in the fridge for up to 3 days.
- Reheating: Heat the skewers in the oven at 350°F (175°C) for about 10-15 minutes, or until they’re warm. You can also reheat them on the grill or in a pan.
- Serving Ideas: These skewers are great by themselves, or with jollof rice, a salad, or a creamy dip like peanut sauce.
Key Details for Nigerian Suya Spiced Chicken Skewers
- Prep time: 20 minutes (plus time for the chicken to marinate)
- Cook time: 15-25 minutes (depends on how you cook it)
- Total time: 35-45 minutes (plus time for the chicken to marinate)
- Servings: 4-6
- Stuff you’ll need: Big bowl, skewers (wooden or metal), grill or baking sheet, meat thermometer (good to have, but not needed)
FAQ
How can I make the Suya spice if I can’t find it?
It’s better to use the real stuff, but you can try mixing ground peanuts (roasted and crushed), ginger powder, garlic powder, onion powder, smoked paprika, and cayenne pepper. Try different amounts to find what you like.
Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs have more flavor and don’t dry out as easily. You might need to cook them a little longer.
What if I don’t have skewers?
You can still make this! Just cook the chicken pieces in a pan over medium-high heat, or bake them in the oven on a baking sheet.
How do I know when the chicken is done?
The best way is to use a meat thermometer. The inside should be 165°F (74°C). If you don’t have a thermometer, make sure the juices run clear when you poke the chicken with a fork or knife.
Can I make it less spicy?
Yes! Just use less cayenne pepper, or leave it out. The other spices will still give it lots of flavor.
The chicken is sticking on my grill. What should I do?
Ensure the grill is clean and oiled before grilling. A hot grill can also do the trick. Oiling the chicken before grilling helps too.
Nigerian Suya Spiced Chicken Skewers
Ingredients
- 1 ½ pounds of chicken breast no bones or skin, cut into 1-inch pieces
- 2 tablespoons of suya spice blend yaji
- 1 tablespoon of ground ginger
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of cayenne pepper
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of vegetable oil
- Wooden or metal skewers
Instructions
- Make the Marinade: In a big bowl, put the suya spice blend, ground ginger, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper, and vegetable oil. Mix it all up really well until it looks like a paste.
- Marinate the Chicken: Put the chicken pieces in the bowl with the marinade. Use your hands or a spoon to make sure all the chicken is covered in the spice mix. Rub the spices in!
- Chill Out: Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. The longer it sits, the tastier it will be. Two hours is good, or even overnight if you can.
- Skewer the Chicken: After the chicken has marinated, put the pieces on the skewers. Don't pack them too tight; leave a little space so they cook evenly.
- Cooking on the Grill: Heat up your grill to medium-high heat. Put the skewers on the grill and cook them for about 5-7 minutes on each side. They're done when the chicken is cooked all the way through and a little bit charred. The inside of the chicken should be 165°F (74°C).
- Cooking in the Oven: Preheat your oven to 400°F (200°C). Put some parchment paper on a baking sheet. Put the skewers on the sheet and bake for 20-25 minutes, or until the chicken is cooked through and a little brown. Check the inside temperature – it should be 165°F (74°C).
- Rest and Eat: When they're done, take the skewers off the grill or out of the oven and let them sit for a few minutes. This makes the chicken juicier.
