Step 1

Combine the tomato paste, suya spice, canola oil, garlic, and ginger in a large bowl. Use a spoon to mix the ingredients together to make a marinade.

Step 2

Sprinkle the salt and pepper onto the chicken and place the chicken into the bowl with the marinade. Use a spoon to coat all the sides of each chicken bite with the marinade. Place the marinated chicken in the fridge for 30 minutes.

Step 3

If you’re using wooden skewers, place them in a bowl with warm water for 30 minutes to prevent the skewers from burning when you’re grilling the chichinga.

Step 4

Remove the skewers from the bowl and thread each chicken piece onto the skewers (I threaded about 6 pieces of chicken onto each skewer) and set aside on a clean plate.

Step 5

If you're using a grill, place the chichinga on the grill and grill each side until the chicken is cooked through and browned on each side (about 10-15 minutes).

Step 6

If you don't have a grill, oil and heat a grilling pan on the stove. Place the chichinga on the grilling pan and make grill marks on each side (about 5 minutes for each side).

Step 7

Transfer the grilling pan with the chichinga to a preheated oven (set on low broil). Broil the chichinga in the oven for 8 minutes. Turn each skewer and broil the chichinga on the new side for another 8 minutes.

Step 8

The internal temperature of each chicken bite should be 165°F.