Yass-style grilled chicken and seafood

Ingredients:

Suya

• 2 tbsp. ground allspice
• 2 tablespoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cinnamon
• 2 tbsp garlic powder
• 2 tablespoons ground ginger
• 2 tbsp. ground nutmeg
• 2 tbsp onion powder
• 2 tbsp paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons sea salt
• 2 tbsp. l. smoked paprika
• 2 crushed Maggi cubes

Liquid West African seasoning

• 1 tbsp. olive or other vegetable oil
• 7 crushed garlic cloves
• 3 green onions, chopped
• 2 stalks celery with leaves, coarsely chopped
• 2 shallots, coarsely chopped
• 2.5 cm fresh ginger root, coarsely chopped
• 1 small red onion, thinly sliced
• 1 small Scotch Bonnet pepper (hot) or 1 medium red bell pepper, chopped
• 2.5 cm fresh turmeric root, coarsely chopped, or 2 tsp turmeric powder
• Half a bunch of fresh parsley, coarsely chopped

Grilling

• 1 whole chicken, cut into 8 pieces
• 6 lobster tails, split lengthwise
• Olive or other vegetable oil for frying
• 2 whole red snappers

Yassa sauce

• 3 tbsp vegetable oil or vegan butter
• 0.5 cups chopped garlic
• 3 red onions, thinly sliced
• 3 bunches green onions, chopped
• 3 shallots, thinly sliced
• 0.5 cup freshly squeezed lime juice (about 4 limes)
• 0.5–1 cup water or lightly salted chicken broth
• 2 tablespoons Dijon mustard, or more to taste
• Boiled black rice for serving

Preparation:

1. Suya:
   
   Combine allspice, cayenne pepper, ground chili pepper, cinnamon, garlic powder, ground ginger, nutmeg, onion powder, paprika, black pepper, sea salt, smoked paprika, and Maggi cubes in a small bowl. Some of the spice mixture will be used in this recipe, and the rest can be stored in a tightly sealed container.
2. Liquid West African seasoning:
   
   In a food processor, combine the olive oil, garlic, green onion, celery, shallot, ginger, red onion, Scotch Bonnet or red bell pepper, turmeric, parsley, a pinch of coarse salt, and 1 tablespoon of the salt. Process until smooth, 1 to 2 minutes. Scrape down the sides of the bowl and pulse again.
3. Grilling:
   
   Sprinkle the chicken with coarse salt and 1 tablespoon of suya seasoning. Apply a third of the liquid seasoning to the chicken, generously coating. Refrigerate, covered, for at least 6 hours or overnight.
4. An hour before grilling, brush the lobster with olive oil and sprinkle with coarse salt and 2 teaspoons suya. Transfer to a baking dish and brush with half of the remaining liquid seasoning.
5. Thirty minutes before grilling, brush the red snapper with olive oil and sprinkle with coarse salt and 2 teaspoons of suya seasoning. Transfer to a baking dish and brush with the remaining liquid seasoning.
6. Yassa sauce:
   
   In a large skillet or Dutch oven, heat the oil over high heat until shimmering but not smoking. Add the garlic, red onion, green onions, and shallots and cook, stirring frequently, until the liquid has evaporated and the onions begin to caramelize, about 15 minutes. Add the lime juice and scrape up any browned bits with a spatula. Bring to a simmer and add enough water or broth to make a light sauce. Turn off the heat and stir in the mustard. Season with salt and pepper to taste.
7. Preheat grill to medium-high heat.
8. Grill the chicken pieces, turning once, until cooked through and the internal temperature reaches 165°F (74°C), 12–15 minutes per side. Transfer to a serving platter.
9. Place the snapper on the grill and cook, turning once, until cooked through, 8–10 minutes per side. Transfer to a separate serving platter.
10. Place the lobster on the grill and cook, turning once, until cooked through, 3–5 minutes per side. Transfer to a third serving platter. Serve the chicken, fish, and lobster with black rice and yassa sauce.