Chicken Suya

Step 1

Make the suya spice blend: Pour 1 cup roasted unsalted peanuts into a food processor and pulse until the peanuts are finely ground but still have a slight texture — they should look like coarse breadcrumbs, not a smooth butter. Transfer to a shallow bowl and stir in 2 tablespoons cayenne pepper, 1 tablespoon paprika, 1 teaspoon ground ginger, 1 teaspoon garlic powder, 0.75 teaspoon onion powder, 0.5 teaspoon ground coriander, 1 teaspoon sea salt, and 0.5 teaspoon black pepper. Taste a tiny pinch — it should be assertively spicy and aromatic.

Step 2

Prepare the chicken: Pat 2 pounds boneless skinless chicken breasts completely dry with paper towels. Place one breast on a cutting board and, using a sharp knife held parallel to the board, carefully slice it horizontally in half to create a thin cutlet about 1/4 inch thick. Repeat with the remaining breasts. Cut each cutlet lengthwise into 1-inch-wide strips.

Step 3

Thread the chicken onto 8-12 metal skewers (or wooden skewers soaked in water for 20 minutes), weaving each strip back and forth so it's snug and won't spin. You should have 2-3 strips per skewer, lightly packed so they cook through evenly.

Step 4

Heat a grill or grill pan to medium-high heat. If using a grill pan, place it on the stovetop over medium-high heat and let it preheat for 2-3 minutes until a drop of water immediately sizzles and evaporates.

Step 5

Lightly brush the chicken skewers on both sides with 2 tablespoons vegetable oil — this prevents sticking and helps the spice crust adhere. Working with one skewer at a time, dredge it generously through the suya spice mixture, pressing gently so the coating adheres to the chicken.

Step 6

Place the spiced skewers on the hot grill or grill pan. Listen for an immediate, vigorous sizzle — if there's no sizzle, the grill isn't hot enough. Cook without moving them for 3-4 minutes. The coating should darken and smell smoky and toasted. Flip and cook the other side for another 3-4 minutes until the internal temperature reads 165°F on an instant-read thermometer inserted into the thickest part of a strip.

Step 7

Transfer the skewers to a clean plate. They'll stay hot and residual heat will continue to cook the chicken slightly.

Step 8

Cut 1 lime in half and squeeze the juice over all the skewers — the bright acidity cuts through the richness of the peanut spice and adds a final pop of flavor. Serve immediately while the crust is crispy and the chicken is still hot, with lime wedges on the side for squeezing.