Oven Grilled Chicken Suya


roasted - oven - chicken - suya - recipe

Baked chicken Suya

Are you ready to make the best chicken suya ever? like are you ready? if you are not, oya go away and come back some other time. lol. just kidding, I know you are ready. Guess when I actually created this recipe? march of 2015, yes, it takes that long for recipes to get posted on the website at times. I created the recipe around the same time as this Baked spicy chicken recipe, if you haven’t experienced it yet, I will definitely recommend it. It’s extremely moist and flavorful.

The secret to what makes the recipe so great is the use of suya spice at two different stages. first in the marinade then as a finisher. You will honestly never make chicken suya any other way again. This recipe also works well on the grill.

Oven Grilled Chicken Suya

Prep time: 

Cook time: 

Total time: 

Serves: 12

Get ready to experience a party in your mouth. The yogurt plus suya spice mix make for a juicy and perfectly spiced chicken.
  • Chicken Leg quarters - 12
  • Thyme - 1 Tbspn
  • 2 Tbspn suya spice - divided
  • Curry powder- 1 tspn
  • Black, white or Cameroon pepper - To taste
  • Salt - to taste
  • Maggi - 3 cubes
  • ½ cup Plain Yogurt
  1. Thoroughly combine chicken with all ingredients including one half of the suya spice.Set in the fridge to marinate for 2 hours or overnight
  2. Preheat oven to 350F and line an oven tray with foil or parchment
  3. Arrange marinated chicken skin side up on oven tray. Place in the oven and bake for 40 minutes.
  4. Remove tray from the oven and make 3 to 4 incisions all along each piece of chicken. Sprinkle on the leftover suya spice
  5. Change oven setting to broil /grill and increase to 400F
  6. Return chicken to oven and cook for another 5-8 minutes
  7. Enjoy with a side of something cold!

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By |September 4th, 2015|22 Comments


  1. Chidinma March 1, 2017 at 11:15 pm - Reply

    Hi Ronke: if I make this with boneless, skinless chicken thighs, about how many should I use? Thanks!

    • 9jafoodie
      9jafoodie March 2, 2017 at 7:09 pm - Reply

      24. However you can halve the recipe.

      • Chidinma March 3, 2017 at 7:06 am - Reply

        You’re the best: thanks!

  2. akintunji February 14, 2017 at 11:47 am - Reply

    Made this for my family with my wife’s Jollof rice. It’s a bang. Thanks for this. Now we have a new recipe for our chicken.

  3. Fatoki Olusola February 1, 2016 at 9:30 pm - Reply

    My stomach is rumbling and craving for this ?

  4. Joyce January 2, 2016 at 4:19 am - Reply

    Am definitely going to try this yummy yummy delicacy but in the absence of an oven which other method can I use.Thanks

  5. Adebola November 19, 2015 at 3:32 am - Reply

    Please Ma, can I make use of hard chicken parts? Will it come out nice? Thank you Ma

    • 9jafoodie
      9jafoodie November 20, 2015 at 8:23 am - Reply

      Hard chicken requires much longer cook time, you should try this recipe version instead

  6. Franklin October 17, 2015 at 3:34 pm - Reply

    Please can I use any Yogurt of my choice ?

    • 9jafoodie
      9jafoodie October 17, 2015 at 7:57 pm - Reply

      Yes you can, as long as it’s unflavored

  7. Happy September 5, 2015 at 12:07 pm - Reply

    My chicken is currently marinating! Thanks for the recipe, if it comes out this good it might be the hit of the day at the picnic I am taking it to! @YB what she said, the oil on chicken skin is enuff for me anytime or anyhow I make chicken never need extra oil basting for juiciness…..

  8. Grace Daniel -Kalio September 5, 2015 at 8:45 am - Reply

    Where can I get sugar mix?

  9. Wunmi September 4, 2015 at 5:00 pm - Reply

    Can I pls ask wat suya mix u use the ones I find are never right. Thanks

  10. Yb September 4, 2015 at 11:22 am - Reply

    Don’t know how u can bake a chicken suya without glazing oil on it n its going to appear juicy.

    • 9jafoodie
      9jafoodie September 4, 2015 at 11:29 am - Reply

      “Oil glaze” doesn’t have anything to do with actual juiciness of meat. Adding oil to meat will only make it shinny. By adding yoghurt to the meat as indicated in the recipe, we are able to keep all the moisture in the chicken as it cooks, this is what makes it juicy. also the step of putting incisions on the chicken opens it up and release some of the juice inside it to encapsulate the added suya spice, this is what makes it shinny. There is no need to baste the chicken with extra oil.
      Thanks for your comment 🙂

  11. Fidelia September 4, 2015 at 11:12 am - Reply

    Kindly confirm this email address, My mail is not delivering. [email protected]. Thanks

  12. Fidelia September 4, 2015 at 10:55 am - Reply

    Looks really yummy, can’t wait to try this out

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