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Chicken Tikka BBQ
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Chicken Quarter Leg Tikka BBQ

This Chicken Quarter Leg Tikka BBQ recipe is packed with bold Pakistani flavors and cooked over a charcoal grill until juicy, smoky, and beautifully charred. A rich yogurt-based marinade keeps the chicken tender while traditional spices create the classic tikka taste. Perfect for summer BBQs, family gatherings, or weekend cookouts.
Prep Time30 minutes
Cook Time45 minutes
Marinating Time10 hours
Course: Main Course
Cuisine: Pakistani
Servings: 4

Ingredients

  • 4 whole chicken leg quarters skin on or skin removed
  • 1 cup plain full-fat yogurt
  • 2 tablespoons ginger-garlic paste
  • 2 tablespoons lemon juice
  • 2 tablespoons Shan Tandoori masala Shan Seasoning Mix
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 2 teaspoons salt or to taste

Instructions

Prepare the Chicken

  • Pat the chicken leg quarters dry with paper towels. Using a sharp knife, make 3–4 deep cuts on each piece. This allows the marinade to penetrate the meat and helps it cook evenly.

Make the Marinade

  • In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil, tikka masala, Kashmiri chili powder, paprika, cumin, coriander, turmeric, and salt. Mix until smooth.

Marinate

  • Add the chicken to the marinade and coat each piece thoroughly, making sure the marinade gets into the cuts. Cover and refrigerate for at least 8 hours or overnight for the best flavor.

Prepare the Grill

  • Preheat a grill to medium heat. Arrange the coals for indirect cooking if possible. Lightly oil the cooking grate to prevent sticking.

Grill the Chicken

  • Place the chicken medium heat. Grill for about 12–15 minutes.
  • Turn the chicken and continue grilling for another 25–30 minutes, turning every 6–8 minutes to cook evenly. Brush lightly with oil during the last 10 minutes if desired for extra color and moisture.
  • Move the chicken away from direct heat if flare-ups occur.

Check for Doneness

  • The chicken is done when the thickest part reaches an internal temperature of 165°F (74°C). The outside should have a beautiful smoky char while the inside remains juicy and tender.

Rest and Serve

  • Transfer the chicken to a serving platter and let it rest for 5 minutes. Garnish with sliced onions, lemon wedges, and fresh cilantro. Serve hot with mint yogurt chutney, naan, paratha, or your favorite BBQ sides.

Notes

We grilled this Chicken Quarter Leg Tikka on our propane gas BBQ grill that has served us well for more than 10 years. Since that model is no longer available, I recommend the VEVOR 4 Burner Propane Gas Grill with Side Burner. It offers a spacious cooking area, four main burners, a convenient side burner, ad side shelves—making it a great choice for grilling chicken, kebabs, and other BBQ favorites.
You can find this grill on both Amazon Canada and Amazon America using the links below.
🇺🇸 Shop Amazon US: https://flavorfulfiestaofpk.com/vevor-bbq-grill-us
🇨🇦 Shop Amazon Canada: https://flavorfulfiestaofpk.com/vevor-bbq-grill-ca