Kenyan Paleo Chicken Suya with Creamy Avocado Salsa – Aromatic African Delight

Allergens

Gluten, Dairy, Nuts

Ingredients

• 6 large bone
• in, skin
• on chicken thighs
• 2 cups diced tomatoes
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 3 tbsp lime juice
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1 tsp ground black pepper
• 1 tsp paprika
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• Salt, to taste
• Olive oil, for brushing

Instructions

1. In a medium bowl, combine tomatoes, avocado, red onion, cilantro, and lime juice. Season with salt and pepper set aside.
2. In another bowl, mix ginger, garlic, black pepper, paprika, coriander, cumin, nutmeg, allspice, cloves, and a pinch of salt to create the suya spice blend.
3. Place chicken thighs in a large resealable plastic bag or shallow dish. Add half of the suya spice blend and massage into the chicken, ensuring even coverage. Marinate for at least 2 hours or overnight for best results.
4. Preheat grill or oven to 375°F (190°C). Brush the marinated chicken with olive oil and season with additional salt, if desired. Grill or bake until fully cooked, approximately 20 25 minutes, turning occasionally for even cooking.
5. Remove chicken from heat and let rest for a few minutes before plating.
6. Serve the grilled chicken thighs alongside the creamy avocado salsa and enjoy!

Chef’s Insight

To achieve the perfect blend of flavors, be sure to marinate the chicken for at least 2 hours before grilling or baking.

Notes

Serve with a side of cooked vegetables or a fresh salad for a complete meal.