CHICKEN SUYA

What spells Christmas better than Chicken?, dig into our Onga Chicken Suya recipe! ​This got our mouths watering from the get-go!

SERVES 2
COOK TIME 20 mins
PREP TIME 60 mins

CHICKEN SUYA

What spells Christmas better than Chicken?, dig into our Onga Chicken Suya recipe! ​This got our mouths watering from the get-go! ​

INGREDIENTS

  • 5 tablespoon Groundnut Powder or Ground Kulikuli
  • 5 tablespoon ginger powder
  • 2.5 tablespoon cayenne pepper (adjust to your preference)
  • 2 tablespoon smoked Paprika
  • 5g Onga Ginger Onion and garlic powder
  • 1/4 teaspoon Sea salt
  • 2/3 seeds African calabash nutmeg
  • 2 whole clove
  • 2 whole chicken breast (thinly sliced)
  • Skewers
  • METHOD

    1. Measure out the ingredients
    2. Add all the ingredients in a dry mill and blend till it comes together
    3. Soak some skewers in cold water before use. Ensure to do this well ahead of time, at least up to 30 minutes.
    4. Clean and pat down the chicken with a paper towel to remove excess moisture. Then, thinly slice the meat and place in a clean bowl.
    5. Add 2-3 tablespoons of Yaji spice to the chicken, and mix well, ensuring that the chicken is wholly coated in the Yaji mix.
    6. Marinate for 20 – 60 minutes if you have enough time, or proceed immediately with the next steps
    7. Gently skew the chicken on the skewers. Place them on the baking rack or griddle pan as you skew
    8. Flip the chicken over and repeat the process till it’s done
    9. Serve your chicken Suya on the skewers with fresh vegetables like onions, tomatoes, or cabbage