Nigerian Suya Chicken with Peanut Slaw

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into strips
• 2 tablespoons vegetable oil, divided
• 1/3 cup roasted unsalted peanuts, finely ground
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, divided
• 4 cups shredded green cabbage
• 1 large carrot, shredded
• 2 tablespoons lime juice
• 1 tablespoon honey
• Lime wedges, for serving

Steps

1. Soak wooden skewers in water for 15 minutes if using. Toss chicken with 1 tablespoon oil.
2. Mix ground peanuts, paprika, cayenne, ginger, garlic powder, and 1/2 teaspoon salt. Coat the chicken in the spice mixture and thread onto skewers.
3. Heat a grill pan over medium-high heat. Grill the chicken for 4 to 5 minutes per side until lightly charred and it reaches 165°F (74°C).
4. Whisk remaining oil, lime juice, honey, and remaining salt in a large bowl.
5. Toss cabbage and carrot with the dressing just before serving.
6. Serve the chicken skewers over the slaw with lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.