Suya Chicken Rice Bowls
Juicy grilled chicken coated in warm suya-style peanut spice is served over fluffy rice with crisp cucumber and juicy tomato for a fresh, filling bowl.
Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Grill
Ingredients
- 1.5 pounds chicken thighs, boneless, skinless
- 1.5 cups white rice
- 2 tablespoons suya spice blend
- 1 teaspoon paprika
- 1 tablespoon fresh ginger
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 large cucumber
- 2 medium tomatoes
- 1 medium lime
Cooking instructions
- Rinse the rice until the water runs mostly clear. Combine it with 2 1/4 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer until tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork. (about 20 min) — Simmer
- Meanwhile, pat the chicken dry. In a bowl, combine the suya spice blend, paprika, ginger, oil, and the remaining 1/2 teaspoon salt. Add the chicken and turn to coat evenly. Let stand for 10 minutes while the grill heats. (about 10 min) — Room temperature
- Heat a grill to medium-high, about 400°F. Clean and oil the grates. Grill the chicken for 5 to 7 minutes per side, turning as needed, until browned and the thickest piece reaches 165°F on an instant-read thermometer. (about 12 min) — 400°F
- Transfer the chicken to a cutting board and rest for 5 minutes. Dice the cucumber and tomatoes, and cut the lime into wedges. (about 5 min) — Rest
- Divide the rice among four bowls. Slice the chicken and arrange it over the rice with the cucumber and tomatoes. Serve with lime wedges for squeezing over the top. (about 3 min) — Serve