Nigerian Chicken Suya Meat

Introduction:

Another way to savor the flavor that Nigerian Suya Pepper provides to foods is to have chicken suya. The meat utilized is the sole variation in the preparation method from the traditional Nigerian Suya. For the traditional Nigerian Suya, we use beef fillets, but for this one, we use chicken breast fillets. You may also use chicken quarters, or laps, but you’ll need chicken fillets if you want extra suya pepper.
Ram Suya and Lamb Suya are additional options; you can use the meats of your choice. The finished product will taste like suya if the suya pepper has been properly processed.

Ingredients required for Chicken Suya

  • Spiced chicken breast with suya
  • Suya Spice, or Suya Pepper
  • Peanut or groundnut oil
  • Salt
Equipment you’ll need: Sticks or skewers

A note about the Ingredients

I use the tender, juicy breasts of male chickens (cockerel, cock, and rooster) as they cook more quickly. The female chicken’s fillets can be used, however your cooking times will vary from mine.

African food stores sell suya spice, or suya pepper, however you may easily manufacture your own. For more information, see How to Make Nigerian Suya Spice.
Use any flavorless and odorless vegetable oil, such as sunflower oil, in place of groundnut oil, sometimes known as peanut oil.

To tell the truth, I never measure how much suya pepper I use. To dab the chicken fillets, I just place the bag of suya pepper on one side, scoop a tiny amount onto the tray, use that one up, and scoop more until I have done so for all of the chicken fillets I am preparing.
The key is to consider how much suya spice you have on hand and choose how well coated you want your fillets to be. The flavor of the finished dish will remain authentically suya even if you only dust the fillets with the spice.

Having said all that, I used around 200g of suya pepper for every 1 kilogram (2.2 lbs) of chicken breast.

Preparing the Suya Chicken

STEP 1. If you don’t have suya pepper, make some.

STEP 2. Cut the breast of chicken into fillets. Usually, the chicken vendors at my local meat market take care of this for me. If there isn’t a market like that nearby, do your best with a sharp knife.

STEP 3. Trim the fillets to suya sizes that are doable. To view the image larger, click on it. Please be aware that I do not always cut fillets according to those lines; instead, I evaluate each fillet individually and determine the best method to cut it.

STEP 4. Chicken fillets are threaded onto suya sticks. You can technically omit this step and still get Nigerian Chicken Suya, but it wouldn’t be the same without the beef on a stick.

STEP 5. Transfer a little amount of vegetable oil to a bowl, then whisk in a small amount of salt. Apply vegetable oil with a frying brush to the chicken fillets that have been threaded. Make careful to spread the oil all over the chicken fillets since this is what makes the suya spice adhere to the meat.

STEP 6. Spread the suya spice evenly on a large platter, then gently dab the threaded chicken fillets in the spice, covering the entire chicken with the suya spice.

STEP 7. Arrange the chicken fillet sticks with spices onto a flat platter and cover with aluminum foil or thin plastic wrap.

STEP 8. Put in the refrigerator to marinate for a minimum of one hour. Depending on when I want it, I even leave this overnight. For example, you could complete all of your threading and dabbing the night before and store everything in the refrigerator for the following day if you had a party.

STEP 9. When you’re ready to grill, preheat your oven to 200°C (400°F) on the Grill/Broil setting.

STEP 10. Transfer chicken suya to the oven rack.
Make sure the suya’s ears rest flat on the oven rack when you place the chicken fillets on it.

STEP 11. Make sure the chicken suya is equally cooked on both sides by grilling or broiling it for approximately half an hour in an oven that has been preheated. Thus, you grill them for approximately ten minutes on the top side, then flip them over and cook the bottom side for an additional ten minutes, and so on, until they are done.

STEP 12. In order to ensure that the chicken suya fillets are moist rather than dry, you might apply more vegetable oil towards the finish.
That is all!

Serve with cucumber, tomato, cabbage, and onion pieces. Next, a cold beverage. Tasty! Make Chicken Suya Salad with it.

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