Grilled Chicken Tikka Recipe

This Grilled Chicken Tikka recipe combines boneless chicken thighs with lemon, yogurt, ginger, garlic, garam masala, turmeric, paprika, and cayenne for a juicy, deeply spiced barbecue main. Featured on License to Grill with Rob Rainford, the chicken is marinated for several hours, threaded onto skewers, and grilled over medium-high heat until beautifully cooked and flavorful.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Grilled Chicken Tikka recipe appears in The Lunar Eclipse episode and brings bold, aromatic spice to the barbecue.

On License to Grill, Rob Rainford often uses marinades to build flavour before food reaches the grill, and this recipe follows that approach with a two-stage seasoning process. First, the chicken is coated with fresh lemon juice and salt, giving the meat a bright, savoury foundation.

A second mixture of plain yogurt, ground almonds, ginger, garlic, paprika, garam masala, turmeric, black pepper, and cayenne is then added. The yogurt coats the chicken thoroughly and helps carry the spices over every surface, while the almonds add subtle richness.

Ingredients

3 lbs boneless, skinless chicken thighs
Juice from 4 lemons
1 tablespoon of salt (15ml)
½ cup of plan yogurt (125ml)
3 tablespoons of ground almonds (15ml)
1 tablespoon of freshly grated ginger (15ml)
5 cloves of garlic
3 teaspoons of paprika (15ml)
2 teaspoons of garam masala (10ml)
1 teaspoon of turmeric (5ml)
½ teaspoon of freshly ground pepper (2.5ml)
½ teaspoon of cayenne pepper (2.5ml)
Extra virgin olive oil

Method

Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
Place some bamboo skewers into water and leave to soak for 30 – 45minutes.
Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature
Preheat the grill to medium high heat.
Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.

Serving Suggestions

This Grilled Chicken Tikka is excellent with basmati rice, naan, grilled flatbread, or a fresh cucumber salad. The warm spices pair especially well with cooling sides such as plain yogurt, raita, or a mint-based sauce.

For a larger barbecue spread, serve the skewers alongside grilled vegetables, roasted potatoes, or a simple tomato and onion salad. A squeeze of fresh lemon just before serving can also brighten the spice mixture.

Because the chicken is already portioned on skewers, this recipe works especially well for casual entertaining. Arrange the skewers on a large platter and serve family-style with rice, bread, and cooling sauces on the side.

Final Thoughts

This Grilled Chicken Tikka recipe delivers bold spice, juicy chicken, and straightforward barbecue preparation. The lemon and salt provide the first layer of seasoning, while the yogurt marinade adds ginger, garlic, garam masala, turmeric, paprika, cayenne, and almonds. Together, they create a rich coating that gives the chicken plenty of flavour before it ever reaches the grill.

Find more recipes from License to Grill here!