Grilled Chicken Tikka Skewers with Mint Chutney

Name: Grilled Chicken Tikka Skewers with Mint Chutney
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.25–1.5 in (3–4 cm) pieces; 3/4 cup plain whole-milk yogurt; 2 tbsp fresh lemon juice; 4 garlic cloves, finely grated; 1 tbsp finely grated fresh ginger; 2 tsp ground cumin, 2 tsp ground coriander; 2 tsp paprika (or Kashmiri chili), 1.5 tsp garam masala; 1/2 tsp ground turmeric, 1/4–1/2 tsp cayenne; 1 1/4 tsp kosher salt, 1/2 tsp black pepper; 1 tbsp neutral oil, plus 1 tbsp melted ghee or butter (optional, for finishing); 8–10 metal or soaked wooden skewers; Chutney: 1 1/2 cups mint leaves, 1 cup cilantro, 1 small green chili, 1 small garlic clove, 1/4 cup yogurt, 2 tbsp lemon juice, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp ground cumin, 1–3 tbsp water; To serve: lemon wedges, thinly sliced red onion, warm naan

Imperial November 3, 2025November 3, 2025

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes (plus 30 minutes marinating)
Cook Time: 10 to 12 minutes
Total Time: 1 hour (includes 30 minutes marinating)

Quick Ingredients

1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.25–1.5 in (3–4 cm) pieces
3/4 cup plain whole-milk yogurt
2 tbsp fresh lemon juice
4 garlic cloves, finely grated
1 tbsp finely grated fresh ginger
2 tsp ground cumin, 2 tsp ground coriander
2 tsp paprika (or Kashmiri chili), 1.5 tsp garam masala
1/2 tsp ground turmeric, 1/4–1/2 tsp cayenne
1 1/4 tsp kosher salt, 1/2 tsp black pepper
1 tbsp neutral oil, plus 1 tbsp melted ghee or butter (optional, for finishing)
8–10 metal or soaked wooden skewers
Chutney: 1 1/2 cups mint leaves, 1 cup cilantro, 1 small green chili, 1 small garlic clove, 1/4 cup yogurt, 2 tbsp lemon juice, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp ground cumin, 1–3 tbsp water
To serve: lemon wedges, thinly sliced red onion, warm naan

Do This

1. Soak wooden skewers 30 minutes. Preheat grill to 450–500°F or set oven to High broil with rack 6 inches from element.
2. Whisk yogurt, lemon, garlic, ginger, spices, salt, pepper, and oil.
3. Toss in chicken; marinate 30 minutes (up to 24 hours, chilled).
4. Thread chicken onto skewers, shaking off excess marinade.
5. Grill or broil 8–12 minutes, turning every 3–4 minutes, to 165°F with light char.
6. Optional: brush with melted ghee and kiss with heat 30–60 seconds.
7. Blend chutney ingredients until smooth. Rest skewers 3 minutes; serve with chutney, lemon, and onions.

Why You’ll Love This Recipe

Big flavor, minimal work: a simple yogurt marinade does all the heavy lifting.
Versatile cooking: equally great on the grill or under your oven broiler.
Balanced plate: lightly charred, spiced chicken paired with a cooling mint-cilantro chutney.
Meal-prep friendly: marinate ahead and cook in under 15 minutes.

Grocery List

Produce: Fresh ginger, garlic, lemons, fresh mint, cilantro, green chili (jalapeño or serrano), red onion
Dairy: Plain whole-milk yogurt, ghee or butter (optional)
Pantry: Boneless skinless chicken thighs, ground cumin, ground coriander, paprika or Kashmiri chili, garam masala, turmeric, cayenne, kosher salt, black pepper, neutral oil, sugar

Full Ingredients

For the Chicken Tikka

1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.25–1.5 in (3–4 cm) pieces
3/4 cup plain whole-milk yogurt (Greek or regular)
2 tbsp fresh lemon juice
4 garlic cloves, finely grated or pressed
1 tbsp finely grated fresh ginger
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika (or Kashmiri chili for brighter color and mild heat)
1 1/2 tsp garam masala
1/2 tsp ground turmeric
1/4–1/2 tsp cayenne, to taste
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp neutral oil (plus more for greasing grates or pan)
1 tbsp melted ghee or butter, for finishing (optional but delicious)
8–10 metal skewers or wooden skewers (soaked 30 minutes)

Mint Chutney

1 1/2 cups packed fresh mint leaves
1 cup packed fresh cilantro leaves and tender stems
1 small green chili (jalapeño or serrano), stemmed and seeded for mild
1 small garlic clove
1/4 cup plain yogurt
2 tbsp fresh lemon juice
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp sugar (balances the lemon)
1–3 tbsp cold water, to thin

To Serve

Lemon wedges
Thinly sliced red onion (rinse under cold water for 10 seconds to mellow)
Warm naan or flatbread

Grilled Chicken Tikka Skewers with Mint Chutney – Closeup

Step-by-Step Instructions

Step 1: Soak skewers and prep the chicken

If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Pat the chicken dry with paper towels and cut into 1.25–1.5 inch (3–4 cm) pieces for even cooking.

Step 2: Make the yogurt-spice marinade

In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika (or Kashmiri chili), garam masala, turmeric, cayenne, salt, pepper, and 1 tablespoon neutral oil until smooth and well combined.

Step 3: Marinate the chicken

Add the chicken pieces and coat thoroughly, massaging the marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 24 hours. The longer rest tenderizes and deepens flavor.

Step 4: Thread the skewers

Shake off excess marinade and thread the chicken onto skewers, leaving a small gap between pieces so heat can circulate. You should have 8–10 short skewers or 4–6 long skewers.

Step 5: Grill or broil to juicy and lightly charred

For grill: Preheat to medium-high, 450–500°F. Clean and oil the grates. Grill skewers 8–12 minutes total, turning every 3–4 minutes, until lightly charred and the thickest piece reaches 165°F.

For broiler: Set oven to High broil with the rack 6 inches from the heating element. Arrange skewers on a foil-lined sheet pan fitted with a wire rack, or directly on a well-oiled foil-lined pan. Broil 8–12 minutes, turning once or twice, to 165°F with spots of char.

Step 6: Finish and rest

Optional but excellent: brush with 1 tablespoon melted ghee or butter and return to heat for 30–60 seconds for a glossy finish and extra aroma. Transfer to a plate and rest 3 minutes to let juices settle.

Step 7: Blend the cooling mint chutney and serve

While the chicken cooks (or just before serving), blend mint, cilantro, green chili, garlic, yogurt, lemon juice, cumin, salt, and sugar until smooth. Add 1–3 tablespoons cold water to reach a spoonable consistency. Taste and adjust lemon or salt. Serve skewers hot with chutney, lemon wedges, and red onion; add warm naan to make it a meal.

Pro Tips

Thicker marinade, better cling: Greek-style yogurt or draining regular yogurt for 10 minutes keeps the coating from slipping off.
For vivid color without intense heat, use Kashmiri chili powder or sweet paprika; add cayenne separately for heat control.
Scrape off heavy globs of marinade before cooking to avoid flare-ups and promote caramelization and char.
High heat is key: preheat thoroughly and don’t crowd the pan or grill so the chicken sears, not steams.
Use an instant-read thermometer for perfectly juicy chicken; pull at 165°F.

Variations

Sheet-Pan Tikka: Roast at 475°F for 12–15 minutes, then broil 1–3 minutes to char the edges.
Dairy-Free: Swap coconut yogurt for dairy yogurt; flavor stays bright, texture still tender.
Vegetarian: Use paneer or extra-firm tofu plus bell peppers and onions; cook 6–10 minutes to char lightly.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Keep skewered chicken covered in the fridge for up to 12 hours before cooking. Cooked chicken keeps 3–4 days refrigerated in an airtight container or up to 2 months in the freezer. Reheat gently in a 325°F oven or skillet just until hot. Mint chutney keeps 3 days refrigerated; stir before serving and thin with a splash of water if needed.

Nutrition (per serving)

Approximate: 360 calories; 29 g protein; 20 g fat; 8 g carbohydrates; 7 g saturated fat; 145 mg cholesterol; 820 mg sodium; 2 g fiber; 4 g sugars. Values will vary based on exact ingredients and how much marinade remains on the chicken.