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Home >> Chicken Recipes >> Nigerian Chicken Suya

Nigerian Chicken Suya Recipe


nigerian chicken suya nigerian chicken suya

Chicken Suya is another way to enjoy the deliciousness that the Nigerian Suya Pepper adds to meats.

How to Make Nigerian Chicken Suya [Video]

It is prepared exactly the same way as the classic Nigerian Suya, the only difference is the meat used. We use beef fillets for the classic Nigerian Suya while we use fillets of chicken breast for this one. You can also use chicken quarters (chicken laps) but to get more suya pepper in there, you need fillets of chicken.

There is also Ram Suya, Lamb Suya, you can use your favourite meats. Once you have a well prepared suya pepper, the end product will taste like suya.

Ingredients you need for Chicken Suya

Tools you'll need: Skewers or sticks



Notes on the ingredients

  1. I use chicken breast from the male chicken (cockerel, cock, rooster) because is it soft and juice and cooks in less time. You may use the fillets of the female chicken but your cooking times will be different from mine.
  2. You can buy the suya spice (suya pepper) from African food stores, you can also make yours. Visit How to make Nigerian Suya Spice for details.
  3. If you do not have groundnut oil (peanut oil), use any tasteless and odourless vegetable oil eg sunflower oil.
  4. To be honest, I never measure the quantity of suya pepper that I use. I just set the bag of suya pepper on one side, scoop a small quantity into the tray that I am using to dab the fillets, use that one up and scoop more till I have dabbed all the chicken fillets of suya that I am making.

    The thing is to look at the quantity of suya spice you have and decide how heavily coated you want the fillets. With a well prepared Suya Pepper, even if you just sprinkle the fillets with the spice, the end product will still taste like suya.

    With all that said, for 1kg (2.2 lbs) of chicken breast, I used about 200g of suya pepper.

Making the Chicken Suya

  1. Make some suya pepper if you do not have it.
  2. Cut the chicken breast into fillets. The chicken sellers at the meat market where I live usually do this for me. If you do not have such a market close by, use a sharp knife and try your best. I show how they do it in the video below. cutting chicken suya
  3. Cut the fillets into manageable suya sizes. Click the image for a bigger view. Please note that the image is just a guide, I do not follow those cuts always, I look at each fillet and decide how to cut it. Watch the video below for more tips on how to cut the fillets professionally like the Mai Suyas of Nigeria.
  4. Thread the fillets of chicken on the suya sticks as shown in the video below. Putting the beef on sticks is optional so you can actually skip this step but it's not Nigerian Chicken Suya if it's not on a stick.
  5. Put some vegetable oil in a bowl, add a small quantity of salt and stir. Using a cooking brush, rub the vegetable oil on the threaded fillets of chicken. This is what helps the suya spice stick to the chicken so make sure you rub the oil on every part of the chicken fillets.
  6. Spread the suya spice in a wide dish and dab the threaded fillets of chicken in the spice so that all parts of the chicken is covered with the suya spice.
  7. Place the sticks of spiced chicken fillets in a flat plate and cover with a think plastic film or aluminium foil.
  8. Place in the fridge to marinate for at least 1 hour. I even leave this overnight depending on when I want it. For instance if you have a party the next day, you can do all the threading and dabbing the night before and place in the fridge till the next day.
  9. When you are ready to grill, set your oven to Grill/Broil and 200°C (400F) to preheat. spread chicken suya on oven rack
  10. Place the chicken fillets on the oven rack making sure that the ears of the suya lie flat on the rack. Click image for a bigger view.
  11. Grill/Broil in the preheated oven for about 30 minutes making sure that both sides of the chicken suya are grilled evenly. So you grill the top side for about 10 minutes, turn them upside down and grill the bottom side for 10 minutes and keep turning them around till done.
  12. Towards the end, you can rub more vegetable oil on the fillets of chicken suya, this is so that they are moist rather than dry.
  13. That's it!

Serve with chunks of onions, tomatoes, cabbage and cucumber. Then a chilled drink. Yummy! Use it to prepare Chicken Suya Salad.

If you have any questions about this recipe, click here and ask me.






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More Chicken Recipes

Chicken Suya Salad

Nigerian Chicken Suya

Barbecue Chicken Drumsticks

Roasted Whole Chicken

Grilled Chicken

See Also

Mixed Vegetable Jollof Rice

Nigerian Jollof Rice

Nigerian Rice Side Dishes

Beef & Chicken Stew




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Dan Wake

Baked Nigerian Moi Moi

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Nigerian Moi Moi

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Akara (Bean Cake/Balls)

Gbegiri Soup

Jacket Moi Moi

White Moi Moi (Ekuru)

Nigerian Okpa (Okpa 9th Mile)

Cook Nigerian Moi Moi with Beans Flour

Nigerian Fried Beans

Nigerian Breadfruit Porridge (Ukwa)

How to cook Moi Moi with Leaves

How to make Aluminium Foil Bags

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How to Remove Beans Coat


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Make Akamu/Ogi/Pap from Scratch

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Nigerian Cake


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Onion Baked Chicken

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Chicken Suya Salad

Nigerian Chicken Suya

Barbecue Chicken Drumsticks

Roasted Whole Chicken

Grilled Chicken


Cocoyam Recipes

Nigerian Ekpang Nkwukwo

Bitterleaf Soup

Ora (Oha) Soup


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Kankaran Tsamiya (Frozen Tamarind Juice)

Vanilla Ice Cream

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How to Make Nigerian Cake

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Vanilla Ice Cream without an ice cream maker


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Nigerian Aphrodisiac

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Kunun Gyada

Groundnut Milk (Peanut Milk)

Nigerian Chapman Drink

Nigerian Zobo Drink

Tiger Nuts Milk (Kunun Aya)


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Potato and Fish Porridge

Potato and Fish Pepper Soup

Nigerian Fish Stew

Smoked Fish

Grilled Tilapia

Beer Battered Fish

Catfish Pepper Soup (Point & Kill)

Nigerian Soups Recipes

Nigerian Concoction Rice

Nigerian Fish Roll


Fufu Recipes

Rolled Fufu

Pounded Yam

Semolina Fufu

Tuwo Shinkafa

Garri (Eba)

How to Cook Cassava Fufu (Akpu)

How to Extract Cassava Fufu from Cassava Tubers

How to Make Agidi / Eko


Ingredients

Virgin Coconut Oil

Refined Coconut Oil

Abacha

Starch

Coconut Milk

Suya Spice (Suya Pepper)

Homemade Stock Cubes

Crayfish

Mint Leaf

Tamarind (Tsamiya)


Kids Recipes

Okra Soup for Kids

Vegetable Puree

Noodles

Peeled Beans Porridge

Fruit Lollipops

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How to make Akamu/Ogi/Pap from Scratch

Kids Oatcakes

Meaty Sweet Potato


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Nigerian Cowfoot Porridge

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Chicken Suya Salad

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Asun: Spicy Barbecued Goat Meat

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Spring Rolls (from Asia)

Samosa (from India)


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Chicken Pie

Peppered Chicken

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Nigerian Meat Pie

Nigerian Meat Pie: Your Questions Answered

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Beer Battered Fish

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Nigerian Fish Roll

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Nigerian Okpa

Plantain Mosa (Plan-cakes)

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Plantain Mosa (Plantain Puffs)

Nigerian Agidi Jollof

How to make Suya Spice (Suya Pepper)

Asun: Spicy Barbecued Goat Meat

Bobozee (Abacha Mmiri)

Plantain Moi Moi (Ukpo Ogede)

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Vanilla Ice Cream without an ice cream maker

Grilled Tilapia

Italian Pizza

Gooey Cheese Pizza

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Peppered Snail


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Abak Atama Soup

Ofe Ugba

Miyan Kuka

Light Ogbono Soup Recipe

Ofe Achara (with Akpuruakpu Egusi)

Egusi Soup (Caking Method)

Assorted Meat Pepper Soup

Edikang Ikong Soup (Vegetable Soup)

Nigerian Okra Soup

Efo Riro

Catfish Pepper Soup (Point & Kill)

Ogbono Soup (Draw Soup)

Banga Soup (Ofe Akwu)

Bitterleaf Soup

Afang Soup (Okazi Soup)

Nsala or White Soup

Ora (Oha) Soup

Ogbono Soup with Okra

Gbegiri Soup

Egusi Soup (Fried Method)

Using Flour as Thickener in Nigerian Soups

Goat Meat Pepper Soup

Groundnut Soup (Peanut Soup)


Special Recipes

Cauliflower Stir-fry

Nigerian Stir-fry

Chicken Suya Salad

Bird's Nest Salad

Potato Pepper Soup

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Nigerian Cowfoot Porridge

Nigerian Christmas Recipes


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