The secret to this flavorful chicken suya lies in a bouillon cube.

Ingredients

• 1 cup salted roasted peanuts
• 2 (0.2-ounce) chicken bouillon cubes
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup roasted peanut oil (such as la tourangelle), plus more for brushing
• 1 tablespoon kosher salt
• 2 teaspoons ground cameroon pepper (such as valido) or cayenne pepper
• 4 (1-pound) chicken leg quarters
• sliced fresh cucumber, tomato, and red onion, for serving

Directions

1. Combine all ingredients in a food processor; process until finely ground, about 30 seconds. Transfer 1 tablespoon suya blend to a small bowl; set remaining suya blend aside.
2. Stir together oil, salt, Cameroon pepper, and remaining suya blend in a large, shallow dish. Add chicken; and coat with suya blend mixture. Cover and refrigerate 3 hours.
3. Preheat oven to 350°F. Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 400°F to 450°F. Coat top grate with oil; place grate on grill. (If using a gas grill, preheat to medium-high [400°F to 450°F].) Place marinated chicken, skin side down, on oiled grates. Grill, uncovered, until charred in spots, about 2 minutes per side. Place charred chicken, skin side up, on a large rimmed baking sheet lined with aluminum foil.
4. Transfer chicken on baking sheet to preheated oven, and roast until a thermometer inserted in thickest portion of thigh registers 165°F, 15 to 20 minutes.
5. Remove chicken from oven. Sprinkle evenly with reserved 1 tablespoon suya blend. Serve with cucumber slices, tomato, and red onion.