Chicken Tikka Sticks

Name: How to cook Chicken Tikka Sticks - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Aiman Ishtiaque

Chicken Tikka Sticks

Chicken tikka makes a great appetizer for an Indian meal. Serve it when you want an explosion of tandoori flavour in small bites. #mommasrecipes

Ingredient

boneless skinless chicken thighs

1/2 cup

coriander stems/leaves chopped

2 tsp

kasoor methi - dried fenugreek leaves

1 Tbsp

Cooking instructions

* Step 1

Combine all the ingredients for the tandoori marinade in a stain proof bowl. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.

* Step 2

Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.

* Step 3

Soak skewers in water for 30 minutes.

* Step 4

Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.

* Step 5

Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.

* Step 6

Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.

* Step 7

Grill the chicken over indirect heat until almost done - around 10-15 minutes.

* Step 8

You want an internal temperature of about 150 F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.

* Step 9

Move chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.

* Step 10

Add the diced bell peppers and onion in the leftover marinade and mix to coat. Now add the coated veggies on the grill/Tawa and cook till slightly charred.