Ingredients
Chicken breast suya spice
Suya Pepper (Suya Spice)
Groundnut or Peanut Oil
Salt
Tools : Skewers or sticks
Making the Chicken Suya
Make some suya pepper if you do no longer have it.
Cut the chicken breast into fillets. The fowl dealers at the beef market where I stay generally do this for me. If you do now not have such a market nearby, use a sharp knife and try your excellent
. Reducing chook suya
Cut the fillets into doable suya sizes. Click the picture for a bigger view. Please word that the photograph is only a guide, I do no longer follow those cuts constantly, I have a look at every fillet and decide how to reduce it.
Thread the fillets of hen on the suya sticks . Putting the red meat on sticks is non-obligatory so you can surely bypass this step however it’s now not Nigerian Chicken Suya if it is now not on a stick.
Put some vegetable oil in a bowl, add a small amount of salt and stir. Using a cooking brush, rub the vegetable oil at the threaded fillets of chook. This is what allows the suya spice keep on with the bird so ensure you rub the oil on every part of the bird fillets.
Spread the suya spice in a huge dish and dab the threaded fillets of chicken in the spice so that every one elements of the hen is covered with the suya spice.
Place the sticks of spiced fowl fillets in a flat plate and cover with a think plastic movie or aluminium foil.
Place within the fridge to marinate for at least 1 hour. I even depart this overnight relying on once I need it. For instance if you have a party day after today, you may do all of the threading and dabbing the night earlier than and region within the refrigerator until tomorrow.
When you’re prepared to grill, set your oven to Grill/Broil and 2 hundred°C (400F) to preheat. Unfold bird suya on oven rack
Place the hen fillets at the oven rack ensuring that the ears of the suya lie flat on the rack. Click picture for a bigger view.
Grill/Broil inside the preheated oven for approximately half-hour making sure that each facets of the bird suya are grilled frivolously. So you grill the top aspect for about 10 minutes, flip them the wrong way up and grill the bottom aspect for 10 mins and preserve turning them around until done.
Towards the give up, you can rub greater vegetable oil on the fillets of fowl suya, this is so that they may be moist instead of dry.
That’s it!
