19 Spicy Nigerian Chicken Recipes Delicious

Craving bold, fiery flavors that wake up your taste buds? Look no further than these 19 Spicy Nigerian Chicken Recipes—each one a delicious adventure in heat and heartiness. Whether you’re after quick weeknight dinners or weekend comfort food with a kick, these dishes bring the vibrant taste of Nigeria right to your kitchen. Ready to turn up the spice? Let’s dive in!

Suya-Style Grilled Chicken Skewers

These smoky, spicy skewers bring West African street food vibes to your backyard grill—perfect for adding bold flavor to your next cookout.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup roasted peanuts, finely ground
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 tsp ground ginger
• 1 tsp salt
• 2 tbsp peanut oil
• 1 tbsp honey
• 1 tbsp lime juice
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 1/4 cup ground peanuts, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne, 1 tsp ginger, and 1 tsp salt.
2. Toss chicken cubes with 2 tbsp peanut oil, then coat evenly with the spice mixture. Thread onto skewers, leaving small gaps between pieces.
3. Preheat grill to medium-high (400°F). Grill skewers for 5-6 minutes per side, until charred and chicken reaches 165°F internally.
4. Whisk together 1 tbsp honey and 1 tbsp lime juice. Brush over skewers during the last minute of grilling.

The magic here is the peanut-spice crust—it caramelizes into a crispy, fragrant shell while keeping the chicken juicy inside. Serve with extra lime wedges to cut through the richness.

Tip: For extra authenticity, sprinkle skewers with a pinch of extra ground peanuts right before serving.

Pepper Chicken Stew

This hearty pepper chicken stew is a cozy one-pot wonder, packed with tender chicken and vibrant bell peppers in a rich, slightly spicy broth.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 bell peppers (mixed colors), sliced into strips
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, add the onion and cook for 3 minutes until softened. Stir in the bell peppers and 3 minced garlic cloves, cooking for 2 more minutes.
3. Add 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp red pepper flakes, stirring for 30 seconds until fragrant.
4. Pour in the diced tomatoes (with juices), 2 cups chicken broth, and 1 tbsp Worcestershire sauce. Return the chicken to the pot, along with 1 tsp salt and 1/2 tsp black pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly.
6. Garnish with 2 tbsp fresh parsley before serving.

The smoky-sweet peppers and tender chicken soak up the spiced tomato broth, making every bite deeply flavorful. Serve with crusty bread to mop up the sauce!

Tip: For extra depth, add a splash of balsamic vinegar with the broth.

Jollof Rice with Grilled Chicken

This West African classic is a one-pot wonder—fluffy, smoky rice paired with juicy grilled chicken for a meal that’s vibrant and satisfying.

Ingredients

• 1.5 cups long-grain parboiled rice
• 4 chicken thighs (bone-in, skin-on)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, blended into a smooth purée
• 1 (14 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• 2 cups chicken broth
• 3 tbsp vegetable oil, divided
• 1 tsp salt, plus extra for seasoning chicken
• 1/2 tsp black pepper

Instructions

1. Season the chicken: Rub chicken thighs with 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill over medium-high heat for 6–7 minutes per side until charred and cooked through. Set aside.
2. Sauté aromatics: Heat 2 tbsp oil in a deep pot over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, tomato paste, smoked paprika, thyme, cayenne, and bay leaf; cook 1 minute until fragrant.
3. Simmer the base: Add blended bell pepper, crushed tomatoes, 1 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally.
4. Cook the rice: Stir in rice until coated, then pour in chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes (no stirring!). Let rest off heat for 5 minutes.
5. Serve: Fluff rice with a fork, discard the bay leaf, and top with grilled chicken.

The magic here? The rice absorbs all the smoky, spiced tomato goodness while staying perfectly separate—no mush!

Tip: For extra depth, char the bell pepper directly over a gas flame before blending.

Spicy Chicken Pottage

This hearty, slightly fiery pottage is like a warm hug for chilly evenings—packed with tender chicken, creamy beans, and just the right kick.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 (15 oz) can white beans, drained
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken thighs and cook for 5–6 minutes until browned. Remove and set aside.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, 1 tsp smoked paprika, 1 tsp cumin, and 1/2 tsp cayenne, stirring for 30 seconds until fragrant.
3. Pour in chicken broth and diced tomatoes, scraping up any browned bits. Add white beans, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 20 minutes until the chicken is tender.
5. Stir in cilantro just before serving.

The smoky spices and creamy beans balance the heat beautifully—making every spoonful deeply satisfying. Tip: For extra richness, swirl in a spoonful of sour cream at the end!

Chicken Asun (Spicy Roasted Chicken)

If you love bold, fiery flavors with a crispy edge, this West African-inspired Chicken Asun will hit the spot—perfect for game day or a weeknight with a kick.

Ingredients

• 2 lbs chicken thighs, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (adjust for heat)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 1 red bell pepper, diced
• 1 red onion, diced

Instructions

1. Marinate: In a bowl, toss chicken with 2 tbsp vegetable oil, 1 tbsp smoked paprika, 1 tsp cayenne, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tbsp brown sugar. Let sit 15 minutes (or overnight for deeper flavor).
2. Roast: Preheat oven to 425°F. Spread chicken on a parchment-lined baking sheet. Roast 20 minutes, flipping halfway, until edges crisp.
3. Sizzle: Heat 1 tbsp vegetable oil in a skillet over medium-high. Add diced bell pepper and onion; sauté 5 minutes until softened. Stir in 1 tbsp lemon juice.
4. Toss: Add roasted chicken to the skillet, tossing to coat with peppers and onions. Cook 2 more minutes to blend flavors.

The magic here? Double-cooking the chicken—roasting locks in juiciness, while the quick skillet finish amps up the smoky-spicy glaze.

Tip: Serve with a cool cucumber salad to balance the heat.

Nigerian Fried Chicken

This crispy, boldly spiced fried chicken is a Nigerian favorite—packed with heat, garlic, and a hint of ginger for an unforgettable crunch.

Ingredients:

• 2 lbs chicken drumsticks and thighs
• 1 cup buttermilk
• 1 tbsp hot sauce (like Frank’s)
• 1 ½ cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp cayenne pepper (adjust for heat)
• 1 ½ tsp salt
• 1 tsp black pepper
• Vegetable oil, for frying (about 4 cups)

Instructions:

1. In a bowl, whisk together 1 cup buttermilk and 1 tbsp hot sauce. Add chicken, coating evenly. Cover and refrigerate for at least 4 hours (or overnight).
2. In another bowl, mix 1 ½ cups flour, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp smoked paprika, 1 tsp ginger, 1 tsp cayenne, 1 ½ tsp salt, and 1 tsp black pepper.
3. Drain chicken from marinade (no need to pat dry). Dredge each piece in the flour mixture, pressing to adhere. Let rest on a rack for 10 minutes.
4. Heat vegetable oil in a deep pot to 350°F. Fry chicken in batches for 12–14 minutes, turning once, until deep golden and internal temp reaches 165°F. Drain on a wire rack.

The double-layer of spices and buttermilk soak gives this chicken a fiery kick and shatteringly crisp crust—no one will resist seconds!

Tip: For extra crunch, dredge the chicken in flour again right before frying.

Chicken and Plantain Pepper Soup

This West African-inspired soup is a cozy, slightly spicy hug in a bowl—tender chicken, sweet plantains, and a rich broth that’s perfect for chilly nights.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 ripe plantains, peeled and sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• ½ tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add chicken thighs and cook for 5–6 minutes until lightly browned. Remove and set aside.
2. In the same pot, sauté onion, garlic, and red bell pepper for 3–4 minutes until softened.
3. Stir in 1 tsp cumin, 1 tsp smoked paprika, ½ tsp cayenne, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute until fragrant.
4. Add chicken broth, diced tomatoes, and browned chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Gently stir in plantains and simmer for another 10 minutes until they’re soft but not mushy.
6. Ladle into bowls and garnish with fresh cilantro.

The sweetness of the plantains balances the smoky heat beautifully, making every spoonful addictive. Tip: For extra depth, char the plantains in a dry skillet for 2 minutes per side before adding them to the soup.

Curry Chicken with Coconut Milk

This fragrant, one-pot curry is weeknight magic—tender chicken simmers in a velvety coconut sauce with just the right kick of warmth.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves, torn
• Juice of 1 lime

Instructions

1. Heat vegetable oil in a large skillet over medium-high. Add chicken and cook 5 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic, ginger, and red curry paste; cook 1 minute until fragrant.
3. Pour in coconut milk, stirring to dissolve the curry paste. Stir in fish sauce and brown sugar.
4. Return chicken to the skillet, add bell pepper, and simmer uncovered for 12–15 minutes until chicken is cooked through.
5. Remove from heat. Stir in basil and lime juice.

The secret’s in the finish—the bright lime and basil cut through the rich coconut for a perfectly balanced bite.

Tip: For extra depth, toast 1 tsp cumin seeds with the curry paste in step 2.

Chicken Moi Moi

This Nigerian-inspired steamed bean pudding gets a protein-packed twist with tender chicken, making it a hearty and flavorful dish perfect for weeknight dinners.

Ingredients:

• 1 cup peeled black-eyed peas, soaked overnight
• 1 boneless, skinless chicken breast, diced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 habanero pepper, seeded and minced (optional)
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp ground crayfish
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1/2 cup chicken broth
• Banana leaves or aluminum foil for wrapping

Instructions:

1. Drain the soaked black-eyed peas and blend with 1/2 cup chicken broth until smooth.
2. Heat 1/4 cup vegetable oil in a skillet over medium. Add diced chicken and cook for 5 minutes until no longer pink. Stir in chopped onion, red bell pepper, minced garlic, and habanero (if using); cook for 3 more minutes.
3. Transfer the chicken mixture to the blended beans. Add 1 tsp salt, 1/2 tsp ground crayfish, 1/2 tsp smoked paprika, and 1/4 tsp ground nutmeg. Mix well.
4. Spoon the batter into banana leaf or foil parcels, folding tightly. Steam for 45 minutes over simmering water until firm.

The magic of this dish? The steaming process gives it an incredibly tender, custard-like texture that soaks up all the savory chicken and spice flavors. Serve warm with a drizzle of pepper sauce for extra kick!

Tip: For a quicker version, use canned black-eyed peas (drained and rinsed) and reduce blending time to 1 minute.

Grilled Chicken with Suya Spice

This West African-inspired grilled chicken packs a punch with smoky, spicy suya seasoning—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp peanut oil
• 1 tbsp suya spice blend
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp kosher salt
• 1 tbsp fresh lime juice
• 2 tbsp crushed roasted peanuts (for garnish)

Instructions:

1. In a bowl, whisk together 2 tbsp peanut oil, 1 tbsp suya spice, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and 1 tbsp lime juice to make a marinade.
2. Add chicken thighs, tossing to coat thoroughly. Let marinate at room temperature for 20 minutes (or up to 4 hours refrigerated).
3. Preheat grill to medium-high (400°F). Grill chicken for 5–6 minutes per side, until charred and internal temperature reaches 165°F.
4. Rest for 5 minutes, then sprinkle with 2 tbsp crushed peanuts before serving.

The crunchy peanut topping contrasts beautifully with the tender, spice-crusted chicken—a nod to Nigeria’s street food tradition. Tip: For extra heat, add a pinch of cayenne to the marinade!

Chicken and Yam Pepper Soup

This hearty, slightly spicy soup combines tender chicken, sweet yams, and a kick of black pepper for a bowl that’s cozy enough to cure any chilly evening.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yam (about 2 cups), peeled and diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add chicken and cook for 5 minutes, stirring occasionally, until no longer pink.
3. Pour in 4 cups chicken broth, then add yam, 1 tsp black pepper, 1/2 tsp salt, and 1/4 tsp red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15–20 minutes until yams are fork-tender.
4. Ladle into bowls and garnish with fresh parsley.

The magic here? The yams soften just enough to thicken the broth slightly, giving every spoonful a velvety richness without cream.

Tip: For extra depth, swap half the broth for coconut milk and add a squeeze of lime at the end.

Spicy Chicken Jollof

This West African one-pot wonder is packed with smoky, spicy flavors and tender chicken—perfect for a weeknight dinner with a kick!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (14.5 oz) can fire-roasted tomatoes
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp dried thyme
• 1 tsp salt
• 1 bay leaf

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add the chicken and sear until browned, about 4 minutes per side. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until soft. Add 3 cloves minced garlic and 1 diced red bell pepper; cook 2 more minutes.
3. Stir in 1 can fire-roasted tomatoes, 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp cayenne, 1 tsp thyme, and 1 tsp salt. Cook for 1 minute to bloom the spices.
4. Add the rice, chicken, 1.5 cups chicken broth, and 1 bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, until rice is tender and liquid is absorbed.
5. Discard the bay leaf. Let rest, covered, for 5 minutes before fluffing with a fork.

The smoky char from the fire-roasted tomatoes and the cayenne’s heat make this dish unforgettable—plus, it’s all done in one pot for easy cleanup!

Tip: For extra depth, add a splash of coconut milk with the broth.

Chicken Egusi Soup

This rich, nutty West African stew is comfort in a bowl—packed with tender chicken and earthy egusi seeds for a dish that’s hearty and full of depth.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup ground egusi seeds (melon seeds)
• 3 cups low-sodium chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chopped spinach (packed)
• 2 tbsp palm oil or neutral oil
• 1 tbsp tomato paste
• 1 tsp ground crayfish (optional, for umami)
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt

Instructions:

1. Heat 2 tbsp palm oil in a large pot over medium heat. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add chicken and sear for 5 minutes, turning occasionally, until lightly browned. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1 tsp salt; cook for 1 minute to toast the spices.
3. Pour in 3 cups chicken broth and bring to a simmer. Whisk in 1 cup ground egusi seeds until smooth. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
4. Add red bell pepper, 2 cups spinach, and 1 tsp ground crayfish (if using). Simmer uncovered for 5–7 minutes until greens wilt and soup thickens slightly.

The egusi seeds thicken the soup into a luscious, almost creamy texture—while keeping it dairy-free! Serve with pounded yam or crusty bread for soaking up every last drop.

Tip: Toast whole egusi seeds in a dry skillet for 2 minutes before grinding to deepen their nutty flavor.

Oven-Roasted Chicken with Nigerian Spices

This oven-roasted chicken gets a bold, aromatic twist with Nigerian spices—think warm ginger, earthy turmeric, and a hint of heat that’ll make your kitchen smell incredible.

• 1 whole chicken (3–4 lbs), patted dry
• 3 tbsp olive oil
• 1 tbsp grated fresh ginger
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or to taste)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved

1. Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp grated ginger, 3 minced garlic cloves, 1 tsp turmeric, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp cayenne, 1 1/2 tsp salt, and 1/2 tsp black pepper to make a paste.
2. Rub the spice paste all over the chicken, including under the skin. Stuff the cavity with the halved lemon.
3. Place the chicken breast-side up on a rack in a roasting pan. Roast for 50–60 minutes, until the internal temperature reaches 165°F and the skin is crispy and deeply golden.
4. Let rest for 10 minutes before carving.

The magic here is the crispy, spice-crusted skin locking in juicy meat with layers of warmth from the ginger and cayenne—no marinating required!

Tip: For extra flavor, baste the chicken with pan juices halfway through roasting.

Chicken and Vegetable Stir-Fry

This quick and colorful stir-fry is a weeknight lifesaver—packed with crisp veggies and tender chicken in a savory-sweet sauce that clings to every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Toss in bell pepper, broccoli, and carrot; stir-fry for 4 minutes until crisp-tender. Add garlic and ginger; cook for 30 seconds until fragrant.
3. Return chicken to the skillet. Pour in 3 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp red pepper flakes (if using). Toss everything together for 1–2 minutes until glossy and heated through.
4. Garnish with green onions and serve immediately over rice or noodles.

The magic here? The honey caramelizes slightly in the hot pan, giving the sauce a subtle sticky-sweet depth that balances the salty soy.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Spicy Chicken Suya Wrap

This bold and flavorful wrap packs a punch with smoky-spicy suya seasoning and a cooling yogurt drizzle—perfect for a quick lunch or weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp suya spice blend (or substitute 1 tbsp smoked paprika, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder)
• 1 tbsp olive oil
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• 4 large flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion

Instructions:

1. In a bowl, toss chicken with 2 tbsp suya spice blend and 1 tbsp olive oil until evenly coated. Let marinate 10 minutes.
2. Heat a skillet over medium-high. Cook chicken for 5–6 minutes, stirring occasionally, until charred at the edges and cooked through.
3. In a small bowl, whisk together 1/4 cup Greek yogurt, 1 tbsp lemon juice, and 1/2 tsp salt.
4. Warm tortillas in a dry skillet for 15 seconds per side. Layer each with chicken, cabbage, red onion, and cilantro. Drizzle with yogurt sauce.
5. Fold sides of tortillas inward, then roll tightly to close. Slice in half diagonally.

The contrast of smoky-spiced chicken with crunchy cabbage and tangy yogurt makes every bite irresistible. Tip: For extra heat, add a pinch of chili flakes to the suya blend!

Chicken and Spinach Stew

This cozy one-pot stew combines tender chicken and fresh spinach in a rich, garlicky broth—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups fresh baby spinach
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion for 3 minutes until softened. Add 4 minced garlic cloves, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth and the canned tomatoes. Return the chicken to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes.
4. Stir in 4 cups spinach and 1 tbsp lemon juice. Cook uncovered for 2–3 minutes until the spinach wilts.

The lemon juice brightens the deep, smoky flavors, while the spinach adds a pop of freshness—no cream needed for this satisfying stew!

Tip: For extra richness, stir in a spoonful of Greek yogurt just before serving.

Grilled Chicken with Nigerian Marinade

This bold, aromatic marinade brings the vibrant flavors of Nigerian suya spice to juicy grilled chicken—perfect for your next backyard cookout.

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lbs)
• ¼ cup peanut oil
• 3 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust for heat preference)
• 1 tsp ground ginger
• 1½ tsp salt
• 1 tsp black pepper
• 1 tbsp chicken bouillon powder
• 2 tbsp fresh lime juice

Instructions:

1. In a bowl, whisk together ¼ cup peanut oil, 3 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 1 tsp ground ginger, 1½ tsp salt, 1 tsp black pepper, 1 tbsp chicken bouillon powder, and 2 tbsp lime juice to make the marinade.
2. Coat chicken breasts evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F and char marks form.
4. Rest for 5 minutes before slicing.

The smoky, slightly nutty marinade caramelizes beautifully on the grill, creating a crispy crust with tender, spiced meat underneath.

Tip: For extra authenticity, sprinkle with extra cayenne and crushed roasted peanuts before serving.

Spicy Chicken and Plantain Casserole

This hearty casserole layers tender chicken, sweet caramelized plantains, and a kick of heat for a dish that’s as vibrant as it is comforting.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 2 ripe plantains, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add plantains and cook 3 minutes per side until golden. Remove and set aside.
2. In the same skillet, sauté onion and bell pepper for 5 minutes until soft. Add garlic and cook 30 seconds until fragrant.
3. Stir in chicken, diced tomatoes, 1 cup chicken broth, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp cayenne, and 1 tsp salt. Simmer 5 minutes.
4. Layer half the chicken mixture in a greased 9×13-inch baking dish. Top with plantains, then remaining chicken mixture. Sprinkle with 1 cup cheese.
5. Bake 20 minutes until bubbly and cheese melts. Garnish with cilantro.

The contrast of juicy spiced chicken, caramelized plantains, and gooey cheese makes every bite exciting—plus, it’s a one-pan wonder!

Tip: For extra crunch, broil the casserole 2–3 minutes at the end.

Conclusion

With these 19 bold and flavorful Nigerian chicken recipes, your taste buds are in for a fiery adventure! Whether you’re craving grilled suya or a hearty pepper soup, there’s something here for every spice lover. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the heat—pin it on Pinterest for later!