Suya Spiced Grilled Chicken Thighs With Nectarines

By Yewande Komolafe

Published July 14, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5(177)
Comments
Read comments

Suya spice, sometimes known as yaji, is easy to love as an all round spice with its blend of ground roasted peanuts and smoky, fragrant spices. If you are new to it, think of it as a seasoning that can top everything: charred meat, chicken, fish and blistered vegetables. Here, it is sprinkled over grilled chicken served with a tangy salad of grilled scallions and nectarines. Let all the ingredients develop dark brown grill marks, as the char only enhances the flavor of the spice mix. Finish the dish with a sprinkle of chopped peanuts and a mound of additional suya spice on your plate.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 3 garlic cloves, smashed and peeled

  • 1 (1-inch) knob ginger, scrubbed and grated

  • 1 tablespoon soy sauce

  • Peanut or vegetable oil

  • 2 tablespoons unseasoned rice vinegar, divided, plus more to taste

  • 1 tablespoon homemade or store-bought suya spice, plus more for sprinkling and serving (see Tip)

  • Salt

  • 2 ½ pounds bone-in, skin-on chicken thighs (about 6)

  • 1 ½ pounds ripe but firm nectarines (about 5)

  • 1 bunch scallions, roots trimmed

  • 1 teaspoon granulated sugar

  • 12 sprigs fresh cilantro, leaves and tender stems only

  • ¼ cup roasted lightly salted peanuts, chopped

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a medium bowl, whisk garlic, ginger, soy sauce, 1 tablespoon oil, 1 tablespoon vinegar, 1 tablespoon suya spice and 1 teaspoon salt until combined. Add the chicken and toss in the marinade to coat. Cover and allow to marinate for at least 30 minutes and up to 12 hours.

  2. Step 2

    Heat an outdoor grill to medium-high. Lightly grease the grates using a paper towel dipped in oil. Alternatively, heat a grill pan on the stovetop over medium-high.

  3. Step 3

    While the grill heats, halve and pit the nectarines. If the pits won’t come out easily, quarter the nectarines, pop off the wedges and cut out the pit. Toss the nectarines and scallions with just enough oil to lightly coat.

  4. Step 4

    Place the nectarines cut sides down on one side of the grill and char the cut sides, turning if needed, about 5 minutes. On the other side of the grill, arrange the scallions and grill until charred, 1 to 2 minutes per side. Move them all to a medium bowl. Work in batches if needed. Sprinkle the nectarines and scallions lightly with salt, then sprinkle with the sugar and remaining tablespoon vinegar.

  5. Step 5

    Lay the chicken thighs on the grate skin side down, cover and cook until lightly charred, 5 to 7 minutes. Flip, cover and cook the other side until the chicken is cooked through and any juices run clear when poked with the tip of a small knife, about 15 minutes more. Transfer the chicken to a sheet pan or platter. Sprinkle the cooked chicken on both sides with suya spice and move to serving plates.

  6. Step 6

    Cut the nectarines and scallions into ½-inch pieces. Toss with the cilantro and chopped peanuts. Taste for seasoning, adding more salt and vinegar if necessary. Serve the nectarines alongside the grilled chicken with additional suya spice for dipping.

Tip

  • To make about ¼ cup suya spice blend, in a spice grinder, combine ¼ cup toasted peanuts, 1 tablespoon ground ginger, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 1 teaspoon garlic powder and 1 teaspoon fine sea salt. Pulse to blend into a fine powder. Store in an airtight container for up to a month.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
177 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

HollyB

Per other recipe - ¼cup roasted unsalted peanuts 1teaspoon ground ginger 1teaspoon smoked paprika 1teaspoon granulated garlic ½teaspoon granulated onion ½teaspoon ground cayenne ½teaspoon kosher salt (such as Diamond Crystal)

Sam

The nectarine salad was good but felt somewhat random. The absolute star is the suya spice, and the chicken is delicious.

Sam

Paprika is made from ground chile peppers :)

Peedee in Houston

I made this without the nectarines, just the thighs marinated in the suya spice mixture on the grill. It was delicious! After the initial 10-minute sear, the thighs took about another 40 minutes to cook on the grill. I have a pellet grill and started at 400 degrees ad raised the temp to 450 for the final 10 minutes to ensure crispy skin. Served with steamed asparagus. I'm already planning to make it again.

Gai

So delicious. I will definitely make it again. Could be a good company dish.

Sheryll

For those of us with peanut allergies, do the peanuts need to be replaced with another nut, or is this blend okay without any nuts?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.