Tikka Twist Grilled Chicken
Yogurt-marinated thighs with a deep, smoky crust. The marinade does the work, so this is mostly waiting.
Photography is illustrative. Every recipe is tested.
Ingredients
- 1.5 lb boneless, skinless chicken thighs (about 4)
- 1 tablespoon Tikka Twist Signature Blend, Mild or Hot
- 3/4 cup plain whole-milk yogurt
- 1 tablespoon olive oil
- Juice of half a lemon, plus more to serve
- 1/2 teaspoon salt
Contains: Soy, Wheat.
Using the blend
1 tablespoon
Mix the blend into the yogurt, never straight onto the grill. It contains tomato powder, which catches over direct flame and turns bitter. The yogurt shields it and carries the flavor into the meat.
Method
- 01
Whisk the yogurt, olive oil, lemon juice, salt and the 1 tablespoon of Tikka Twist in a bowl until it looks like a thick rust-coloured paste. The blend already contains salt, so hold off adding more until you taste at the end.
- 02
Add the chicken and turn until every piece is coated. Cover and refrigerate at least 30 minutes, ideally 4 hours or overnight. Longer means deeper flavor, not more heat.
- 03
Take the chicken out 20 minutes before cooking so it loses its chill, and heat a grill or grill pan to medium-high rather than screaming hot.
- 04
Wipe most of the marinade off each thigh before it hits the grate. What clings is plenty; the excess drips, burns and smokes.
- 05
Grill 5 to 6 minutes per side until the thickest part reads 165°F, though thighs are better around 175°F where the texture turns silky. A little char is the point.
- 06
Rest 5 minutes before slicing. Serve with rice, naan or a squeeze more lemon.