It is barbecue season so I thought I would give you a new recipe to use on your grill. This tikka comes out brown instead of the usual red. The taste is different, yet very nice! As always, make deep BBQ cuts in the legs and thighs before marination. This helps the marinade seep into the chicken and you get the flavor in each and every bite. Here I have served it with paratha, tamarind chutney and a salad. You can have it with anything you like. This recipe makes 12 pieces in total but you can always multiply it depending on how much you are making. Also, I prefer to separate the thighs from the legs as I find that it cooks faster and there’s no wastage. Kids find it really easy to just grab a chicken leg and eat it. It is very important not to overcook the chicken as that is what makes it dry. Also never barbecue it on low heat as that will also dry it out. If you are not going to be having it immediately, then cover with foil and heat up in the oven on 400F for 15-20 mins.
hAPPY eATING & kEEP sMILING
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