Best for: Fresh herb lovers and quick skewer suppers.
A green marinade of mint and cilantro gives this chicken tikka its bright character. Serve the skewers straight from the grill for an easy meal that leaves room for your favorite vegetables and bread.
Grill: Two zones; 425°F. Equipment: Blender, 8 metal skewers, covered grill, thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 40 minutes.
- 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 cup packed cilantro leaves and tender stems
- 1/2 cup packed mint leaves
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lime juice
- 2 tablespoons neutral oil
- 1 tablespoon grated ginger
- 2 garlic cloves, peeled
- 1 small green chile, stemmed and seeded
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 1/4 teaspoons fine table salt
- 1 lime, cut into wedges
Directions
Blend cilantro, mint, yogurt, lime juice, oil, ginger, garlic, chile, cumin, garam masala, and salt into a thick green marinade.
Toss with the chicken in a nonreactive bowl. Cover and refrigerate for 2 hours.
Preheat a two-zone grill to 425°F during the final 15 minutes of marinating; clean and oil the grate.
Thread chicken onto 8 metal skewers with small gaps between pieces. Discard marinade left in the bowl.
Grill over direct heat, turning every 3 minutes, for about 12–15 minutes. Shift to indirect heat as needed and verify 165°F in several thick pieces.
Rest for 5 minutes on a clean platter and serve with lime wedges.
Grilling tip: Keep an indirect zone ready because delicate herb coatings can scorch before the chicken cooks.
