Paleo Nigerian-Style Grilled Chicken with Coconut Rice and Suya Spice Vegetables

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

1. 1

   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.

2. 2

   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.

3. 3

   Toss the mixed vegetables in Suya spice blend and olive oil. Grill for 4-5 minutes or until tender and slightly charred, stirring occasionally.

4. 4

   Serve the grilled chicken thighs alongside coconut rice and Suya spiced vegetables, garnished with fresh herbs if desired.