Chicken Tikka

Chicken tikka is boneless tandoori chicken on a stick. The pieces are smaller. That’s good. More surface equals more seasoning. These are little tandoori flavour bombs.

Chicken Tikka


  • 12 boneless skinless chicken thighs
  • tandoori marinade 1 batch - recipe link below


  • Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
  • Soak skewers in water for 30 minutes.
  • Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
  • Remove chicken from marinade. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.
  • Skewer the chicken.
  • Grill over indirect heat until almost done - around 10-15 minutes.
  • Move chicken skewers over direct (high) heat and grill an additional 2-4 minutes, turning every minute.. You want a bit of char but you don't want it to burn or dry out.