Easy Grilled Tandoori Chicken Skewers (Chicken Tikka)

Fire up the grill because these Easy Grilled Tandoori Chicken Skewers are about to steal the show. Also called Chicken Tikka, they’re marinated in Greek yogurt and a blend of flavorful spices that keep the chicken juicy and tender without making it spicy. It’s a simple recipe that delivers big flavor and is perfect for sharing as an appetizer or piling onto plates for a casual summer dinner.

As a mom, I’m always looking for simple dinners that don’t break the bank and actually get eaten without complaints. These Grilled Tandoori-inspired Chicken Skewers are one of my go-tos. I use chicken thighs because they’re budget-friendly and stay super juicy on the grill. The marinade takes just a few minutes to throw together with Greek yogurt and some simple spices—nothing fancy, but the flavor is amazing. I like to serve them with a salad and a quick mint yogurt dip or homemade Greek tzatziki sauce and call it dinner.

They’re also great when I need something easy to serve a bunch of people. I’ve made these for backyard parties and they disappear fast. If you’re into skewer recipes, you’ll probably love my grilled kofta kebabs or Indonesian Chicken Satay too. Both are full of flavor and perfect for tossing on the grill when you want something a little different but still really easy.

A Quick Peek At The Ingredients

Get the full list of ingredients and amounts needed for this recipe in the recipe card below.

Step-By-Step Made Simple

Here’s how I make these juicy, flavor-packed tandoori chicken skewers—it’s super simple and comes together in just a few easy steps.

Why is My Tandoori Chicken Not Red?

I sometimes like to give them an extra sprinkle of paprika for colour. But if you want to get that brighter red color that is often seen with tandoori chicken you can add a few drops of red food colouring to the tandoori marinade.

Tips & Tricks For The Best Results

• Use boneless, skinless chicken thighs instead of chicken breast for a more tender, juicy result.
• Cut the chicken into smaller pieces so the skewers can cook more quickly. This keeps them juicy and keeps them from drying out.
• If you want a spicier dish, just add a little cayenne pepper to the marinade. Start with a little in the spice mix and work up. You can always add more spice but you can’t take it out! Taste test the spice blend before adding it to the chicken so you don’t get sick taste testing.
• Don’t try and turn the chicken skewers over too early. When the chicken is ready to turn it will naturally release itself from the grill. If you jump the gun, you risk tearing the chicken off the skewers.

Leftovers? No problem!

This recipe can easily feed a family of 4 with leftovers. But I intentionally make this recipe in a larger quantity than needed because leftovers are amazing! Store the leftovers in the fridge in a tightly sealed container for up to 5 days.

You can reheat the leftovers in the microwave and eat them on the skewer or remove the skewers and make a pita or wrap out of the chicken or toss the tandoori chicken into a salad the next day!