
Chicken Suya
Serves 4
Ingredients
½ cup unsalted dry-roasted peanuts (or pine nuts)
1T sweet paprika
1t smoked paprika
1T ground ginger
1T garlic powder
1T onion powder
2 t brown sugar
1t cayenne pepper
1t salt
1t pepper
Olive oil
1 ½ pounds boneless, skinless chicken thighs, cut into 1-in cubes
Limes
Preparation
Preheat the broiler and arrange rack 4-6 inches from the heating element.
Add the first 10 ingredients in a food processor and chop until fine.
Remove ¼ cup of mix and set aside.
With the machine running, slowly add olive oil until a paste forms.
In a bowl, massage the marinade into the meat.
Thread the meat onto 4 metal skewers.
Arrange the meat on a wire rack over a sheet pan.
Place under broiler and cook for approximately 5-7 minutes. Keep an eye on it to prevent burning. Move to lower rack if necessary.
Flip and cook another 5 minutes. Check for doneness.
Rest for 5 minutes.
Sprinkle reserved marinade mix and squeeze lime juice over the meat.
This recipe was adapted from the Milk Street, Tuesday Nights cookbook.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!