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Grilled Chicken Tikka for the BBQ or Campfire

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Adjust Servings:
450g Chicken Breast Cut into quite big chunks
3 tbsp Greek Yogurt
2 crushed cloves Garlic
1 tsp Paprika
1 tsp Chilli Powder
0.5 tsp Ground Coriander
0.5 tsp Garam Masala
0.5 Lemon Juice
Pinch Salt
A knob of Butter

Grilled Chicken Tikka for the BBQ or Campfire


    Juicy chicken marinaded in yogurt, chilli and lemon

    • 20 Minutes
    • Serves 4
    • Medium




    Unless you have built a tandoor in your back garden, you’re going to have to find another way to cook your chicken tikka. Opt for this easy recipe to cook over the BBQ or campfire. You could always give this a go inside but the smokey char you’ll get from the fire will raise this spicy chicken to another level.

    This Indian street food favourite is tasty, healthy and simple to do. Let the chicken tikka marinade for a few hours and cook on the swekers. Serve it with a selection of chuteys or raita, a freshly grilled flatbread and a salad packed full of herbs. If you’re up for cooking you’re own breads, I like this chapati recipe from The Curry Guy over on Great Curry Recipes. They are very forgiving cooked over a grill.

    Up the chilli if you want, I would adjust the recipe depending on the chilli powder. The heat varies a lot depending on where it’s from and how old it is, so give it a taste before you add the chicken. The longer the chicken is left to marinade, the deeper the spices will penetrate into the meat. Aim for three hours, minimum.

    Traditionally, this might be brushed with ghee to keep it moist but for convenience and simplicity’s sake, I’ve used butter. You could skip this step if you used a juicier cut of chicken such as a boneless thigh.

    This marinade would also work for langoustines or perhaps paneer but you should reduce the cooking times.

    I hope you like it.

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    Chop the chicken into big bite-worthy chunks and season with salt. In a sealable sandwich bag, mix the crushed garlic and fresh chilli (if using) with the yogurt, lemon juice and spices. Then tip the chicken into the bag and seal it. Move the pieces around until its coated evenly and leave it in the cool box for at least 3 hours.


    Prepare the BBQ or campfire (or tandoori oven) for cooking. If you are using wooden skewers, soak them in water for at least half an hour, but I use metal ones. Skewer the chicken and thread it along, allowing any excess marinade to drip off (disgard this because of the raw chicken).


    Start to grill the chicken and let them cook for around 20 minutes, turn every 5 minutes or so. To make the chicken extra juicy and luxurient you can baste the chicken with melted butter or ghee


    When the juices run clear and it's looking a bit charred around edges the chicken is ready. Cut it off the skewers and drizzle with a little more frest lemon juice and chopped fresh coriander. Serve on flatbreads or with a nice herby salad and mint raita.

    Mark T

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