Yaji Yogurt Chicken
Recipe type: Main
Cuisine: West African
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious succulent chicken dish, infused with a spicy, nutty pepper.
  • 12 pieces chicken thighs
  • ¼ cup of plain unsweetened yogurt
  • 2 heaped tablespoons spoons Yaji (Suya pepper)
  • 1 clove minced garlic
  • Salt
  • 1 tsp Black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  1. Sprinkle the chicken in all the spices except the "Yaji" and the minced garlic.
  2. Allow to marinate in the fridge overnight.
  3. Combine the Yogurt with 1 tablespoon of the yaji and mix well.
  4. Coat chicken in yogurt mixture and return to the fridge for about 90 minutes (maximum of 3 hours)
  5. Heat a grill pan on high heat and lightly coat the pan with ghee (substitute with oil of choice)
  6. When pan is very hot, place the chicken thighs skin side down and allow to sear for about 6 minutes.
  7. Do not over crowd the pan, I did four pieces at a time.
  8. Reduce the heat to medium high and flip the chicken then cover the pan so the chicken cooks through.
  9. Allow to cook for about 15 to 20minutes or until chicken is cooked through.
  10. Transfer all chicken pieces to a plate and dust with the remaining 'Yaji' generously.
  11. Allow to rest for about 5 minutes before eating.
  12. Serve with a side dish like potato wedges or couscous
Recipe by SabirahO at https://blog.sabiraho.com/2018/03/yaji-yogurt-chicken/