The chicken is marinated in Nigerian seasoning, thyme, curry, onion and blended pepper, then part-cooked in its own stock so the flavour goes right through rather than sitting on the surface. It finishes over heat until the outside browns and tightens, and is dusted with a suya-style yaji blend of ground peanut, ginger and chilli.
The result is smoky, savoury and moderately hot – closer to West African suya than to a North American BBQ chicken. Order it as a single piece alongside rice, or a larger portion to share.
Suya-Style Seasoning Explained
Yaji, the spice blend behind Nigerian suya, is built on roasted groundnut (peanut) flour, ground ginger, chilli, garlic and onion powder. It gives grilled meat a distinctive nutty heat that is unlike anything in Canadian barbecue. Please let us know about peanut allergies before you order, as yaji is peanut based.
Best Ways to Order It
Grilled chicken is at its best on top of jollof rice or Nigerian fried rice, with fried plantain on the side. It also travels well, which makes it a popular pick for downtown London office lunches and takeaway dinners.
Grilled Chicken Platters for Groups
We prepare larger platters of grilled chicken for parties, church gatherings and office catering across Downtown London, Woodfield, SoHo, Old East Village and the surrounding neighbourhoods. Call (226) 980-5149 with your numbers and date and we will put it together.
