- Chicken Legs3
- Suya Spice3 TablespoonsIf you live outside Nigeria, get this at any African food store or section
- Garlic Powder2 Teaspoons
- Black Pepper1 Teaspoons
- Sea salt1/2 Teaspoons
- Thyme3/4 Tablespoons
- Malt Vinegar1 TeaspoonsSubstitute with any kind of vinegar
- Knorr Bouillon Cubes3 Cubes
- Vegetable Oil120 Mililitres
- Rad Economist Spicy Chilli And Crayfish Spice2 TeaspoonsThis spice is from my spice range. For the glaze
- Suya Spice3 TablespoonsFor the glaze
- Brown Sugar1/2 TablespoonsFor the glaze
- Malt Vinegar1 TablespoonsFor the glaze
- Vegetable Oil50 MililitresFor the glaze
- Sea SaltA pinchFor the glaze
How to make Chicken Suya
Recipe from Cooking With Rad Economist
1. First start by cleaning your chicken, cut off any extra fat and dry the chicken legs and the bowl with a kitchen cloth or towel. Now mix all the ingredients then use your hands to apply seasoning to all parts of the chicken. Cover and leave to sit for 3 hours.
2. Prepare the glaze sauce by mixing all the ingredients. Set aside.
3. After 3 hours, you can pop the chicken into your preheated oven at 220-230 degrees and leave in there until ready, continuously checking every 10 minutes to apply the glaze sauce.
Another way is to cook it in the oven until it is almost done, then finish it off on the grill for that authentic Nigerian smoky street chicken suya taste. Get your bottle of oil to make sure it doesn't go dry and it cooks well. Continuously apply glaze sauce while on the grill.
Drizzle some more suya spice on, serve on its own with your red onions or with whatever dish you like.