Whole BBQ Chicken Tikka
Chicken tikka, but massive? Here for it!
30 minutes prep
1 hour cook
Serves 4
Ingredients
- 1 small chicken , spatchcocked
- 300g tikka marinade
- 1cucumber
- 1 tbspflaked sea salt
- 1 handfulmint, finely chopped
- 2 garlic clovesfinely chopped
- 200g Greek yoghurt
- 1 cucumber, diced
- 3tomatoes, diced
- 1 mediumred onion, diced
- handful coriander
- olive oil, lime juice and salt to taste
We think chicken tikka shouldn't just be left hanging in the kebab zone. Make it a whole chicken, why not?
Method
Slather the chicken with the tikka marinade (this consisted of yoghurt, lime juice, kashmiri chilli, turmeric, coriander and ginger/garlic paste).
Grate the cucumber into a colander and scatter with salt to help draw out excess moisture. Leave for 10 minutes.
Mix the cucumber with the mint, garlic and yoghurt and check the seasoning. Set aside.
Heat the coals on your BBQ until hot and set them to one side so you can move your chicken if its burning.
When the coals are grey, place the chicken on the grill. Turn it several times during cooking to make sure it cooks through - place it oven for a few minutes at the end to finish it off if it needs it.
Mix the cucumber, tomatoes, red onion, coriander, olive oil, lime juice and salt.
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