Juicy skin-on chicken thighs rubbed with a nut-free suya spice blend and flame-grilled.
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In a medium bowl, whisk together the sunflower seed flour, paprika, ginger, garlic, onion powder, cayenne, bouillon, and salt to create the nut-free suya spice.
Pat the chicken thighs thoroughly dry with paper towels to ensure the skin gets crispy.
Rub the vegetable oil all over the chicken thighs to act as a binder for the spices.
Generously coat each chicken thigh with the suya spice blend, pressing it firmly into the skin and underside.
Preheat your grill to medium-high heat (about 375-400°F) and lightly oil the grates.
Place chicken thighs on the grill skin-side down and cook for 6-8 minutes until the skin is charred and released easily.
Flip the chicken and continue grilling for another 10-12 minutes until the internal temperature reaches 165°F.
Remove from heat and let the chicken rest for 5 minutes before serving with sliced onions and parsley.
