Chicken tikka portions

Chicken tikka portions


1 person made this

About this recipe: Originated in Pakistan. Utilises whole chicken portions. Brush with oil whilst on the BBQ to prevent burning.

Suziemac Wiltshire, England, UK

Serves: 4 

  • 125ml of lemon juice
  • 2 tbsp of each of the following: garlic granules, salt, white pepper, cayenne pepper
  • 1 large chicken, cut into portions
  • 125ml of oil, or as needed (to baste whilst cooking)

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. In a small jug or bowl, combine lemon juice with the dry ingredients for the marinade. Stir well and set aside to thicken slightly.
  2. Skin the chicken portions and score the meat on both sides (score legs on the inside joint between drumstick and thigh. This enables you to more easily see if there is still any blood/pinkness near the bone as you near the end of cooking time).
  3. Coat each chicken portion liberally with the marinade. Place in tightly covered dish and marinate for at least 4 hours (preferably overnight for maximum flavour).
  4. Place on BBQ for apprx 40 mins or until chicken juices run clear. Brush liberally with vegetable/olive oil and turn frequently to avoid burning.
  5. Serve with pitta bread and salad.

Cook's note

This recipe may also be used on boneless chicken breasts or for chicken kebabs. Reduce cooking time to 20 mins.

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