Marinated Chicken Skewers

Chicken has to be the most versatile meat, taking on flavours from around the world with ease. I always prefer to use chicken thigh meat for a BBQ as it stays juicier. This recipe is for our chicken tikka but be sure to stay tuned for our Meat Marinades blog for more ways to pack a flavour punch into your BBQs! We have had to delay due to the dry weather and BBQ ban in the UK this year. On that note, please make sure if you are using a BBQ, you are doing so safely. Always keep water or a fire extinguisher nearby.

Recipe

Serves: 4

Ingredients:

  • 640g Skinless & Boneless Chicken Thigh
  • 150g Natural Yoghurt
  • 2 tbsp Hot Curry Paste (Madras or Rogan Josh)

Method:

  1. Dice the chicken thigh into 2cm chunks,
  2. Put the yoghurt, curry paste and chicken into a bowl and mix well.
  3. Marinade for a couple of hours or ideally overnight.
  4. Thread onto pre-soaked wooden skewers or metal skewers if you have them.
  5. Wait for the coals to turn white before placing the skewers onto the BBQ.
  6. Turn the skewers every minute or so to prevent burning. They should take around 8-10 minutes to cook but I would always recommend checking them with a temperature probe. 75C says they are cooked.

Tips & Tricks

Serving Suggestions:

  • On a flatbread with a minted yoghurt chutney and cucumber salad.
  • With Bombay BBQ Fired Roast Potatoes. (check the flavour combos section)
  • Add the meat to your favourite curry sauce for an authentic flavour.

Tips:

  • Dump everything into a ziplock bag, seal and massage away to save on mess!
  • Make ahead and freeze if you have the space.
  • If you are using wooden skewers, soak them well so that they don’t burn and disintegrate on the BBQ.