Saturday, 21 March 2015


Purist believe the best way to tenderise chicken is either using buttermilk or plain natural yoghurt. Personally, I think chicken breasts are best tenderised that way and the legs in lemon juice.  

For this recipe, I used the rind and juice of a lemon with the chicken, which turned out moist. This recipe gives you the option to use what's readily available to you (buttermilk, yoghurt or lemon juice). 
To achieve the best results with grilling, use a conventional or fan assisted oven. The air circulation allows the grilled food to brown evenly. Click here for Ndudu's Suya recipe. 

Serves 4
4 large Chicken legs
30g of fresh or dry thyme 
15g of chopped parsley
2 tablespoons of olive oil
1 large diced shallot
5 tablespoons of Suya mix (reserve a tablespoon to sprinkle on the chicken later).
Salt and pepper to taste
300ml of butter milk /plain yoghurt or juice and rind of 1 large lemon. 

Using a sharp knife, cut horizontal slits in the chicken.

Place the chicken in a bowl and add the rind and juice of the lemon. 
Add a teaspoon of freshly milled black peppercorns, half the chopped parsley and 1 tablespoon olive oil to the chicken. Mix till well combined and refrigerate overnight in the marinade. 

Remove the chicken from the fridge and bring to room temperature. Transfer the chicken legs to an oven proof dish. 

Preheat your grill oven to 180*c

Place a saucepan on a medium heat and add your Suya. Warm your Suya up to release it's oils , for about 2 minutes, making sure you stir constantly. 

Add the thyme and shallots to the Suya. 
Add 4 tablespoons of Suya to the chicken
Sprinkle half a teaspoon of salt to taste  
and rub everything into the chicken till well covered . 

Evenly pour a tablespoon of olive oil over the chicken and place it in the middle of your preheated oven. 

Grill for 25 minutes making sure you turn the chicken every 10 minutes (until golden). 

Remove your chicken and leave it to rest for 5 minutes and serve with your favourite  mixed green salad, Jollof rice or tomato salad. Sprinkle your chicken with the remaining Suya before serving. Enjoy!

Serve with a chilled glass of South African Chenin Blanc. 
All photos and recipes are by the owner of this blog. 
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