Juicy Chicken Tikka on the Grill in 3 Easy Steps

Name: Juicy Chicken Tikka on the Grill in 3 Easy Steps
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: Indian
Ingredients: 500g boneless chicken (cut into cubes); 1 cup plain yogurt; 2 tbsp lemon juice; 2 tbsp ginger-garlic paste; 1 tbsp garam masala; 1 tbsp red chili powder; 1 tsp turmeric; 1 tsp cumin powder; 1 tsp coriander powder; 1 tbsp vegetable oil; Salt to taste

Author: Rosa Bellini

Published: May 25, 2025

Updated: July 9, 2025

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There’s nothing quite like the sizzle of chicken tikka on the grill—those juicy, spice-coated chunks of chicken sending up that incredible smoky aroma that makes your neighbors peek over the fence. This isn’t just any grilled chicken. It’s a flavor explosion straight from the streets of India, where they’ve perfected the art of turning simple ingredients into magic. My first attempt at this dish years ago was… well, let’s just say the fire department didn’t need to be called, but I’ve learned a trick or two since then!

What makes chicken tikka special is how the yogurt marinade works its tenderizing magic while packing in those bold Indian spices. The grill adds that perfect charred edge that you simply can’t get from a pan. When I make this now, my family swarms the table before I’ve even pulled the last skewer off the heat. The secret? Patience with the marinade and not being shy with the spices. Trust me, once you try authentic chicken tikka on the grill, you’ll never go back to boring barbecue chicken again.

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Why You’ll Love This Chicken Tikka on the Grill

This recipe is a total game-changer—here’s why:

Bold, addictive flavors: That smoky-spicy marinade clings to every bite.
Foolproof prep: Just mix, marinate, and grill—no fancy techniques needed.
Healthier than takeout: All that protein with way less grease.
Grill magic: Gets that perfect char you crave in summer (or anytime!).
Crowd-pleaser: Even spice-wimps go back for seconds—I’ve seen it happen!

Seriously, once that first skewer hits your plate, you’ll be hooked.

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Ingredients for Chicken Tikka on the Grill

Here’s your shopping list for the most flavorful grilled chicken you’ll ever make. I’m super picky about these ingredients—trust me, they matter!

500g boneless chicken thighs (cut into 1.5-inch cubes—thighs stay juicier than breast)
1 cup thick plain yogurt (Greek yogurt works great for extra cling)
2 tbsp lemon juice (fresh squeezed—bottled just isn’t the same)
2 tbsp ginger-garlic paste (or 1 tbsp each fresh grated ginger & garlic)
1 tbsp garam masala (the spice blend that makes it taste like takeout)
1 tbsp red chili powder (adjust to your heat tolerance)
1 tsp turmeric (for that golden color and earthy flavor)
1 tsp cumin powder (don’t skip—it’s the secret background note)
1 tsp coriander powder (adds a citrusy brightness)
1 tbsp vegetable oil (helps prevent sticking on the grill)
Salt to taste (start with 1 tsp and adjust)

That’s it! No fancy ingredients—just big flavors waiting to happen.

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How to Make Chicken Tikka on the Grill

Okay, let’s get down to business! Making this chicken tikka is easier than you think, but there are a few key steps that make all the difference. Follow these, and you’ll have restaurant-quality grilled chicken tikka right in your backyard.

Step 1: Prepare the Marinade

Grab a big bowl—I mean BIG, unless you want yogurt splattered everywhere (learned that the hard way). Whisk together the yogurt, lemon juice, ginger-garlic paste, and all those glorious spices until it looks like a sunset in a bowl. The mix should be smooth with no dry spice lumps—when you dip a spoon in, it should coat the back thickly but still drip slowly. That’s your sign it’ll cling perfectly to the chicken.

Step 2: Marinate the Chicken

Now the hardest part: patience. Toss those chicken cubes in the marinade until every piece is completely smothered—no naked spots allowed! Cover and refrigerate for at least 2 hours, but overnight is magic. The yogurt works like a tenderizing superhero while soaking all those flavors deep into the meat. Pro tip: If you’re short on time, poke the chicken lightly with a fork before marinating—helps the flavors penetrate faster!

Step 3: Grill the Chicken Tikka

Fire up your grill to medium-high heat—you want those nice grill marks without burning. Thread the chicken onto skewers (soaked wooden ones or metal), leaving tiny gaps between pieces so heat circulates. Grill for 5-6 minutes per side, just until you see those beautiful charred edges and the chicken’s no longer pink inside. Don’t overcook—that yogurt keeps it juicy even at 165°F. The smell alone will have everyone hovering around the grill!

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Tips for Perfect Chicken Tikka on the Grill

After years of trial and (hilarious) error, here are my can’t-miss tips for the juiciest, most flavorful chicken tikka:

Thick yogurt is key—regular yogurt can get watery. Greek yogurt or hung curd clings better.
Soak wooden skewers for 30+ minutes unless you want edible charcoal sticks!
Leave space between pieces—crowded skewers steam instead of char.
Oil the grill grates well—that yogurt marinade loves to stick.
Let it rest 5 minutes after grilling—traps all those juices inside.

Follow these, and you’ll get those perfect blackened edges with melt-in-your-mouth centers every time.

Serving Suggestions for Chicken Tikka on the Grill

Now comes the fun part—loading up your plate! My absolute must-have is warm, buttery naan for scooping up every last bit of that spicy chicken. A cooling mint-cilantro chutney cuts through the heat perfectly. For something lighter, pile it over crisp cucumber-tomato salad or fluffy basmati rice. Leftovers? (As if!) Toss them into wraps the next day with extra yogurt sauce. Trust me, you’ll want to make extra—this chicken disappears fast!

Chicken Tikka on the Grill: Variations

One of the best things about this recipe? It’s crazy adaptable! For my vegetarian friends, swap chicken with paneer cubes—they soak up the marinade beautifully and get that same gorgeous char. Want extra smoky depth? Add a teaspoon of smoked paprika to the mix. Feeling adventurous? Try adding a splash of mango puree to the marinade for sweet heat. My neighbor even uses this same spice blend on cauliflower florets—turns out amazing every time!

Storage and Reheating

Leftovers? (I know—rare with this dish!) Store grilled chicken tikka in an airtight container for up to 3 days. To reheat, toss pieces in a hot skillet or pop them back on the grill for 2-3 minutes—they’ll taste almost fresh-off-the-fire good. Avoid the microwave unless you want rubbery chicken—learned that lesson the hard way!

Chicken Tikka on the Grill FAQs

Q1. Can I bake this chicken tikka instead of grilling?
Absolutely! Bake at 400°F (200°C) for 15-20 minutes on a lined tray. You won’t get those smoky grill marks, but broiling for the last 2 minutes helps. I do this when rain ruins my grilling plans—still delicious!

Q2. How long should I marinate the chicken?
Minimum 2 hours, but overnight is gold. The yogurt needs time to tenderize and infuse those spices deep into the meat. Once forgot and only did 30 minutes—big flavor difference!

Q3. Can I use chicken breast instead of thighs?
You can, but thighs stay juicier on the grill. If using breast, cut slightly larger pieces and don’t overcook. My trick? Add 1 tbsp oil extra to the marinade to prevent drying out.

Q4. Why did my marinade turn watery on the grill?
Probably used thin yogurt—Greek yogurt holds up better. Also, don’t overload skewers; excess marinade drips and burns. Pat chicken lightly with paper towels before grilling next time!

Q5. Is this recipe very spicy?
The chili powder brings heat, but the yogurt balances it. For milder tikka, use 1 tsp chili powder instead. Kids in my house eat it that way—just add extra lemon wedges for zing!

Nutritional Information

Here’s the breakdown per serving (about 1 skewer), but remember—these are estimates! Your exact numbers might dance a bit depending on yogurt thickness or chicken size:

Calories: 220 (perfect protein-packed meal)
Protein: 30g (hello, muscle fuel!)
Fat: 8g (mostly from that good chicken thigh richness)
Carbs: 6g (mostly from the yogurt—no guilt here)

The turmeric and garlic actually pack some health perks too—bonus! Now go grill up a batch and tell me how yours turned out in the comments below!