Grilled Chicken Tikka - Rob Rainford

"I saw this on Food Network Canada and it has been on my to do list ever since. The original recipe calls for thighs but I would use breasts and have updated the recipe to reflect this."
 
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Ready In:
24hrs 14mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • 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.

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