Chicken Suya (Chicken Seasoning)- Taalib Adanse - Photo

Chicken Suya

by Northern Life

The African way to BBQ is Suya – give the recipe a go to show off your global foodie credentials to your guests!

The ‘African chicken satay’, chicken suya is quickly becoming a British favourite thanks to the soaring popularity of African food sold at food markets, festivals and restaurants. Tender chicken thighs infused with warming spices and crunchy peanuts make this dish a favourite at summer barbeques and get togethers.


For the meat marinade:

For the Suya Powder:

*Maggi cubes can also be substituted for all purpose seasoning or chicken seasoning


  1. Toast the peanuts in an oven at 150°C/ 302°F/ Gas Mark 2 for 45 mins turning every 10-15 mins. Blend the peanuts to a crumble and place in a clean dry dish cloth. Put a heavy weight onto the cloth to press all the oil out. Blend the peanuts with all of the suya ingredients to a powder consistency.
  2. Marinate the diced chicken with the Rapeseed oil and the chicken seasoning.
  3. Add the brown onion, ginger, garlic, scotch bonnet, and aniseed to a blender and blitz. Spread the mixture liberally over the chicken and allow it to marinate overnight.
  4. Skewer the chicken with red onions and peppers and cook on the BBQ.
  5. Finish by coating the skewers with the suya powder.