Grilled Suya-Spiced Chicken with Steamed Ugu and Cucumber Slaw

How to Make It

1. 1

   Prepare the Suya Marinade

   In a small bowl, combine the suya spice, minced garlic, grated ginger, lemon juice, and groundnut oil to form a thick paste. Pat the chicken breasts dry with a clean cloth, then rub the suya paste generously over both sides of each fillet. Cover and allow to marinate for at least 15 minutes at room temperature, or refrigerate for up to 4 hours for deeper flavour.

   Tip: Marinating overnight in the fridge intensifies the flavour significantly — great for meal prep.
2. 2

   Grill the Chicken

   Heat a grill pan or outdoor grill over medium-high heat. Lightly brush the surface with a drop of groundnut oil to prevent sticking. Place the marinated chicken fillets on the hot grill and cook for 6–7 minutes per side, or until the internal temperature reaches 75°C (165°F) and the exterior has attractive char marks. Remove from heat and rest for 5 minutes before slicing.

   Tip: Do not press down on the chicken while grilling — this releases the juices and dries out the meat.
3. 3

   Steam the Ugu Leaves

   While the chicken rests, bring 3 tablespoons of water to a simmer in a wide saucepan over medium heat. Add the shredded ugu leaves, cover tightly, and steam for 2–3 minutes only until just wilted and vibrant green. Remove immediately and set aside. Season lightly with a pinch of black pepper — do not add extra salt.

   Tip: Avoid over-steaming ugu — it loses its deep green colour, texture, and water-soluble vitamins quickly.
4. 4

   Make the Zobo-Ginger Vinaigrette Slaw

   In a large bowl, whisk together the cooled zobo concentrate, apple cider vinegar, honey (if using), and a pinch of black pepper to form the dressing. Add the sliced cucumber, diced tomatoes, and red onion. Toss well to coat. Taste and adjust acidity with a few more drops of lemon juice if desired. Allow the slaw to sit for 5 minutes so the flavours meld together.

   Tip: Zobo concentrate gives a beautiful ruby colour and natural antioxidants — use unsweetened to keep the sugar content low.
5. 5

   Plate and Serve

   On each plate, arrange a portion of steamed ugu leaves as the base. Place sliced grilled chicken on top, fanned out slightly. Spoon the zobo cucumber slaw alongside. Garnish with finely sliced utazi leaves if using, for a sophisticated bitter contrast that also supports gut health. Serve immediately while the chicken is warm.

   Tip: This dish plates beautifully for clinical meal programs or family dinners — the red zobo slaw against the green ugu is visually striking and very Nigerian.