Cooking Instructions: Black Country Chicken Tikka

Black Country Chicken Tikka

Dare to try our "What-The-F**k-Sauce": 

Recipe here.

Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined. The yoghurt's acidity and the spices will tenderise and flavour the chicken.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Prepare the BBQ: Preheat your BBQ to a medium-high heat, around 200°C to 230°C, and set it up for direct grilling.
  4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken thighs directly on the grill. Grill for about 6-8 minutes on each side, or until the chicken is charred in spots and cooked through.
  5. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  6. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

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Ingredients:

  • Skinless, boneless chicken thighs
  • Black Country Tikka Spice Blend
  • Natural yoghurt, about 50g for every 500g of chicken

Instructions:

  1. Prepare the Marinade: Mix the Black Country Tikka Spice Blend with the yoghurt until well combined.
  2. Marinate the Chicken: Coat the chicken thighs thoroughly with the yoghurt and spice blend mixture. Ensure each piece is well covered. Cover and refrigerate for at least 4 hours, or preferably overnight for deeper flavour penetration.
  3. Preheat the Oven: Preheat your oven to 200°C.
  4. Prepare the Chicken: Remove the chicken from the marinade, shaking off any excess. Arrange the chicken thighs on a wire rack set over a baking tray to allow air circulation and even cooking.
  5. Cook the Chicken: Place in the centre of the preheated oven. Roast for about 25-30 minutes, or until the chicken is charred in spots and cooked through.
  6. Check for Doneness: Ensure the chicken is cooked through, reaching an internal temperature of 74°C when checked with a meat thermometer.
  7. Rest and Serve: Let the chicken rest for a few minutes before serving to allow the juices to redistribute. Serve with lemon wedges and fresh coriander, if desired.

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