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Title: Suya Spiced Grilled Chicken Thighs w/Nectarines
Categories: Poulotry, Veetbles, Fruits, Herbs
Yield: 4 servings

3 cl Garlic; smashed and peeled
1 (1") knob ginger; scrubbed &
- grated
1 tb Soy sauce
Peanut or vegetable oil
2 tb Unseasoned rice vinegar'
- divided, more to taste
1 tb Homemade or store-bought
- suya spice; more for
- sprinkling and serving
- (see Tip)
Salt
2 1/2 lb Bone-in, skin-on chicken
- thighs
1 1/2 lb Ripe but firm nectarines
1 bn Scallions; roots trimmed
1 ts Granulated sugar
12 Sprigs fresh cilantro;
- leaves & tender stems only
1/4 c Roasted, lightly salted
- peanuts; chopped

In a medium bowl, whisk garlic, ginger, soy sauce, 1
tablespoon oil, 1 tablespoon vinegar, 1 tablespoon suya
spice and 1 teaspoon salt until combined. Add the
chicken and toss in the marinade to coat. Cover and
allow to marinate for at least 30 minutes and up to 12
hours.

Heat an outdoor grill to medium-high. Lightly grease the
grates using a paper towel dipped in oil. Alternatively,
heat a grill pan on the stovetop over medium-high.

While the grill heats, halve and pit the nectarines. If
the pits won’t come out easily, quarter the nectarines,
pop off the wedges and cut out the pit. Toss the
nectarines and scallions with just enough oil to lightly
coat.

Place the nectarines cut sides down on one side of the
grill and char the cut sides, turning if needed, about 5
minutes. On the other side of the grill, arrange the
scallions and grill until charred, 1 to 2 minutes per
side. Move them all to a medium bowl. Work in batches if
needed. Sprinkle the nectarines and scallions lightly
with salt, then sprinkle with the sugar and remaining
tablespoon vinegar.

Lay the chicken thighs on the grate skin side down,
cover and cook until lightly charred, 5 to 7 minutes.
Flip, cover and cook the other side until the chicken is
cooked through and any juices run clear when poked with
the tip of a small knife, about 15 minutes more.
Transfer the chicken to a sheet pan or platter. Sprinkle
the cooked chicken on both sides with suya spice and
move to serving plates.

Cut the nectarines and scallions into 1/2" pieces. Toss
with the cilantro and chopped peanuts. Taste for
seasoning, adding more salt and vinegar if necessary.
Serve the nectarines alongside the grilled chicken with
additional suya spice for dipping.

TIP: To make about 1/4 cup suya spice blend, in a spice
grinder, combine 1/4 cup toasted peanuts, 1 tablespoon
ground ginger, 2 teaspoons smoked paprika, 2 teaspoons
onion powder, 1 teaspoon garlic powder and 1 teaspoon
fine sea salt. Pulse to blend into a fine powder. Store
in an airtight container for up to a month.

By: Yewande Komolafe

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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