This chicken tikka marinade requires at least 24 hours to work its magic but preferably 48 hours.
I like to use it on skinless boneless chicken thighs because the end result is more succulent than breast and I always cook the whole thigh on the kebab skewer but at the end of the day it’s your call. If you want to use diced breast then go right ahead marinade!
There’s enough marinade here to cover about ten thighs.
Pop the peeled onions, garlic and chillies into a food processor and blitz until they form a rough paste, add the remaining ingredients and mix again thoroughly and the marinade is done.
Place the chicken thighs into the tikka marinade, cover with stretch wrap and refrigerate for 24 to 48 hours.
Two hours before cooking, remove the marinade from the refrigerator and allow the meat to come back up to room temperature.
Take the chicken out of the marinade and pat it dry on some kitchen towel. This ensures that when you cook it, the outside of your chicken will crisp up, if there's too much of the marinade still on the chicken it will just turn soggy.
Skewer and grill for 10 minutes and you’ll have bbq chicken tikka kebabs to die for. Serve up with