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Nigerian Chicken Suya Recipe

Juicy pressure-cooked and grilled chicken thighs seasoned with bold suya spices and sweet grilled nectarines for a bold Nigerian-inspired dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 400 kcal

Equipment

  • 1 grill medium-high heat
  • 1 bowl mixing the chicken
  • 1 meat thermometer for checking internal temp

Ingredients
  

Main Ingredients

  • 2 pounds bone-in chicken thighs with skin on
  • 2 tablespoons suya spice mix
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 2 ripe nectarines sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped, optional

Instructions
 

Instructions

  • Preheat your grill to medium-high heat.
  • Pat the chicken thighs dry with paper towels.
  • Toss the chicken in a bowl with suya spice, salt, and vegetable oil until well coated.
  • Place chicken skin-side down on the grill and cook for 10 to 12 minutes without moving.
  • Flip chicken and grill another 10 to 12 minutes until it reaches an internal temp of 165°F.
  • Toss nectarines with lemon juice while chicken cooks.
  • With 5 minutes left, place nectarines on the grill and flip once to char slightly.
  • Remove chicken and nectarines, let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Try peaches or mango as an alternative to nectarines. Store leftovers sealed in fridge up to 4 days or freeze for longer. Reheat gently to keep moist texture intact.