Paleo Nigerian-Style Grilled Chicken with Coconut Rice and Suya Spice Vegetables
A flavorful nigerian dinner perfect for paleo eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 6 bone
- in, skin
- on chicken thighs 1 tablespoon Suya spice blend (see recipe below) Salt and pepper, to taste Olive oil, for brushing For Coconut Rice: 1 cup jasmine rice 1 can (13.5 oz) coconut milk 1 1/2 cups water Salt, to taste For Suya Spice Vegetables: 2 cups mixed vegetables (bell peppers, carrots, zucchini) 1 tablespoon Suya spice blend Olive oil, for drizzling
Instructions
- Preheat the grill to medium high heat. Season the chicken thighs with Suya spice blend, salt, and pepper, then brush with olive oil. Grill for 6 7 minutes per side or until cooked through. Remove from the grill and let rest.
- For the coconut rice, rinse jasmine rice under cold water and drain. In a saucepan, combine coconut milk, water, and salt, then bring to a boil. Add the drained rice, cover, and reduce heat to low. Cook for 18 20 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork.
- Toss the mixed vegetables in Suya spice blend and olive oil. Grill for 4 5 minutes or until tender and slightly charred, stirring occasionally.
- Serve the grilled chicken thighs alongside coconut rice and Suya spiced vegetables, garnished with fresh herbs if desired.
Chef’s Insight
The Suya spice blend adds a unique Nigerian flavor to this Paleo-friendly meal, making it a delicious fusion of cultures.
Notes
For a more authentic Nigerian experience, consider serving this meal with a side of plantains or fried red peppers.