Spicy Grilled Suya Chicken

Ingredients

• 5 largechicken legs
• 4 tbspsuya spice
• To tastesalt
• ½ tspKnorr chicken seasoning
• A splash, plus 2 tbspvegetable or sunflower oil

Instructions

1. 1

   Pat chicken dry

   Pat the 5 chicken legs dry with kitchen paper.

2. 2

   Marinate the chicken

   Put the chicken legs in a bowl. Add a splash of oil, salt to taste and ½ tsp of chicken seasoning, then leave to marinate for at least 30 minutes.

3. 3

   Preheat the oven

   Preheat the oven to 200°C (180°C fan/400°F/Gas 6).

4. 4

   Coat and bake

   Stir 4 tbsp of suya spice with 2 tbsp of vegetable oil in a small bowl. Brush the mixture over the chicken legs and bake for 30 minutes, basting with the suya mixture and turning the chicken every 10 minutes. Serve when done.

What is suya chicken?

Suya is a West African style of spiced meat associated especially with Nigeria, where it is often cooked over fire and sold as street food. Its distinctive seasoning is commonly built around ground peanuts and a warming blend of spices.

This version uses chicken legs and a suya-spice oil coating, then cooks them in the oven. The legs suit the bold seasoning and stay succulent as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 51g protein, 2g carbs, 20g fat.

The chicken supplies most of the protein, while the vegetable or sunflower oil and the fat in the suya spice contribute much of the fat. The recipe lists very little carbohydrate, so serve it with vegetables and rice if you want a more balanced, substantial plate.

The suya spice coating

Spice blend: suya spice gives the chicken its characteristic savoury heat and nutty flavour. Stirring it with oil makes it easier to brush over the legs in an even layer.

Oil: the initial splash helps the salt and chicken seasoning cling during marinating, while the measured oil combines with the suya spice for the outer coating.

Marinating the chicken

Dry surface: patting the chicken dry first helps the seasonings coat it instead of being diluted by surface moisture.

Resting time: leave the seasoned legs for at least 30 minutes before baking. This gives the salt and chicken seasoning time to sit against the meat.

Basting and turning

Even coating: brush the suya mixture over the chicken before it goes into the oven, then baste again as it cooks. Turn the legs every 10 minutes, as the method directs, to expose different sides to the heat.

Keep the coating nearby: use the remaining spice mixture for the repeated basting. Avoid serving the chicken until it is cooked through.

When the chicken is done

Timing: bake at 200°C (180°C fan/400°F/Gas 6) for 30 minutes, turning and basting every 10 minutes. Chicken legs can vary in size, so check that the thickest part is cooked through before serving.

Rest briefly after baking if convenient, so the juices can settle while you get the rest of the meal ready.

What to serve with it

Rice: jollof rice or fried rice makes a filling partner for the spicy chicken and can catch the juices from the tray.

Vegetables: serve with cooked or roasted vegetables for a contrasting, fresh side. Keep additional salt modest until you have tasted the chicken, since both seasoning and suya blends can be salty.

Recipe notes & tips

• Use kitchen paper to dry the chicken legs before seasoning.
• Give the chicken at least 30 minutes to marinate.
• Mix the suya spice and oil thoroughly so the coating is easy to brush on.
• Set a timer to turn and baste the chicken every 10 minutes.
• Check the thickest part of a leg to make sure it is cooked through before serving.

Variations

• Add more heat: use a hotter suya spice blend if you prefer a fierier coating.
• Serve with jollof rice: spoon the rice alongside the chicken for a classic-style pairing.
• Choose sunflower oil: use it in place of vegetable oil for the same coating method.
• Add vegetables: serve with cooked or roasted vegetables to make the meal more substantial.

Common mistakes to avoid

• Skipping the drying step: wet chicken can make the coating less even, so pat the legs dry first.
• Rushing the marinade: allow at least 30 minutes for the seasoning to sit on the chicken.
• Uneven coating: stir the spice and oil well before brushing it over the legs.
• Forgetting to turn: turn the chicken every 10 minutes as it bakes for more even cooking.
• Serving too soon: check that the thickest part is cooked through before bringing the chicken to the table.

How to store

Refrigerate leftover chicken in a covered container and eat within 3 days. Reheat until piping hot throughout; avoid repeatedly reheating the same portion.

Frequently asked questions