Grilled Jollof-Spiced Chicken Skewers with Tomato-Peanut Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender grilled chicken skewers marinated in classic West African Jollof spices, served with a rich tomato and peanut dipping sauce. This African-inspired chicken recipe, ready in about 35 minutes, pairs tomato paste, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless chicken thighs, cut into 1-inch cubes
• 3 tbsp tomato paste
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked
• 1/2 cup roasted peanut butter
• 1 cup diced canned tomatoes
• 1 tbsp honey
• 2 tbsp lime juice
• 1/4 cup water
• 1/4 tsp red chili flakes

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Instructions

1. Step 1: In a large bowl, combine 1.5 lbs of boneless chicken thigh cubes with 3 tablespoons tomato paste, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 3 minced garlic cloves, 1 tablespoon grated ginger, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to coat each piece evenly.
2. Step 2: Cover and marinate the chicken in the refrigerator for at least 2 hours, preferably overnight, to develop deep flavors.
3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken pieces onto 8 soaked wooden skewers.
4. Step 4: Grill the chicken skewers for 4-5 minutes per side, turning once, until the edges are slightly charred and the internal temperature reaches 165°F.
5. Step 5: While the chicken cooks, combine 1/2 cup roasted peanut butter, 1 cup diced canned tomatoes, 1 tablespoon honey, 2 tablespoons lime juice, 1/4 cup water, and 1/4 teaspoon red chili flakes in a small saucepan. Heat gently over medium-low heat, stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
6. Step 6: Serve the grilled chicken skewers hot alongside the warm tomato-peanut sauce for dipping.