Sheet Pan Spiced Nigerian Suya Chicken

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An aromatic and spicy chicken dish inspired by Nigerian street food, roasted on a sheet pan with a flavorful suya spice blend. This African-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, bone-in skin-on, suya spice mix, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

Prep: 20 min Cook: 40 min Serves 4 African cuisine 340 cal/serving

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Ingredients

4 pieces (about 2 lbs) chicken thighs, bone-in skin-on
3 tbsp suya spice mix
2 tbsp vegetable oil
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tbsp fresh lime juice
1 cup sliced red onions
1/4 cup chopped fresh cilantro

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, mix 3 tbsp suya spice mix, 2 tbsp vegetable oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tbsp fresh lime juice until combined.
Step 2: Add 4 chicken thighs to the bowl and coat evenly with the spice mixture. Let marinate for 15 minutes at room temperature.
Step 3: Arrange the seasoned chicken thighs skin-side up on a rimmed sheet pan. Scatter 1 cup sliced red onions around the chicken.
Step 4: Roast the chicken in the preheated oven for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F.
Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the chicken and onions. Let rest 5 minutes before serving.