My favorite oven grilled tandoori chicken skewers recipe for the summer! The secret ingredient is the homemade marinade with a magic seasoning. It’s simple, fast and incredibly tasty.
Oven-grilled Tandoori Chicken is a flavor-packed, juicy dish marinated in a bold blend of yogurt and Indian spices! Paired with a refreshing yogurt mint sauce, this dish takes the side to another level!
No grill?
No grill – no problem. I got you covered. I have the best instructions on how to make these using the oven method.
Use regular oven method: This is the recipe for the oven baked chicken skewers.
Use the broiler on your oven: Direct heat from the broiler is essentially the same thing as heat from the coals on the grill. Unfortunately, grilling is complex enough that you can’t completely replicate it indoors but this will get you the caramelization you’re looking for. Just use it only for 2-3 minutes and keep a close eye on it!
Supplies you will need
Baking tray: Use a large tray.
Wire rack: This is where we will place our chicken skewers.
Mixing bowls: Prepare 3 mixing bowls
Measuring cups and spoons: To make the marinade
Wooden or metal skewers: I used metal skewers in this recipe. See below for more detailed information on how to work with different kinds of skewers.
Ingredients you will need
Chicken Thighs – Thighs are juicier, but breasts work well too if you prefer leaner meat.
Yogurt – Acts as the base of the marinade.
Lemon Juice – Adds acidity and tenderizes the chicken.
Oil – Helps to seal moisture in the chicken and creates a slight charring during cooking.
Ginger and Garlic – Infuses the chicken with warm flavors.
Spices ( paprika, coriander, cumin, turmeric) – The spices add deep flavor and spiciness to the chicken.
Salt – Helps the overall flavors to come through.
Best skewers to use
Metal skewers are the best. You don’t have to soak them, they are reusable and they work fine every time.
Wooden skewers will do as well. Just make sure to soak skewers in water at least 30 minutes before baking (or grilling), to prevent them from burning in the oven.
Bamboo skewers. If you are using bamboo skewers soak them in water for 5-10 minutes before skewering them. It will make the skewer less likely to burn.
How to make tandoori chicken skewers
Prepare the marinade: In a large bowl, mix yogurt, oil, lemon juice, ginger, garlic, paprika, coriander, cumin, salt, and turmeric.
The marinade is ready. Now you will be adding chicken chunks into the marinade.
Add chicken pieces and coat well. Cover and marinate for at least 1 hour or overnight.
Thread marinated chicken onto metal skewers.
Place skewers on a rack over a baking sheet and bake for 15–20 minutes, broiling for the last 3–5 minutes for char.
Once done, arrange the tandoori chicken skewers on a plate and sprinkle with fresh cilantro, and serve with lemon wedges, mint yogurt sauce, naan, or rice.
Specific tips on oven method
Use the right rack position: Put the food directly on the rack, 1 position above middle. Put a sheet pan on the rack underneath the one with the food to catch the juices.
Same stick = same foods: Cook foods of the same type on the same stick, beef on the beef stick, chicken on the chicken stick, mushrooms on mushroom stick and so on, that’ll help you avoid the whole uneven cooking.
If you can’t swing the food matching, put the longer cooking stuff on one end and things that cook faster towards the other
Can I use a broiler?
Yes! I used the broiler at the very end to create a nice caramelization effect on my chicken skewers.
Heat up the broiler: Let your broiler heat up for a while before using it. I like to wait 30 minutes but that can be overkill depending on how fast you want to cook it.
Browning happens on top first: Remember, the broiler is like a reverse grill, browning happens on top before the bottom
Open the windows just in case: If your oven is going to smoke something fierce, open all the windows and be ready for your smoke detector will go off.
Can I use chicken breasts instead of thighs?
Yes you can! Chicken breasts work well, especially if you prefer leaner meat. Just be careful not to overcook them, as they can dry out more easily than thighs.
How long should I marinate the chicken for tandoori?
For best flavor, marinate for at least 1 hour, but ideally overnight in the refrigerator. This gives the yogurt and spices time to tenderize and infuse the flavors.
Can I grill these skewers instead of baking them?
Absolutely! Grill over medium-high heat (375-400°F) for 10-12 minutes, turning occasionally until the chicken reaches an internal temperature of 165°F (75°C) or air fried at 375°F (190°C) for 12–15 minutes.
What can I serve with tandoori chicken skewers?
They go great with naan, basmati rice, mint yogurt sauce, pickled onions,etc.,
Can I freeze the marinated chicken?
Yes! You can freeze the chicken in the marinade for up to 2 months. Thaw in the refrigerator overnight before cooking.
Best tips for making chicken on skewers
Soak skewers in water at least 30 min before baking.
Marinate chicken as much as possible to achieve the best flavor. Overnight is the best choice, but definitely marinate for at least one hour. Allowing the chicken to sit for 2-4 hours will also help deepen the flavors.
Don’t crowd things on the skewer. A little space between each piece allows heat to circulate evenly.
Make single ingredient skewers – mix and match looks pretty but since everything cooks at different rates, it’s a disaster.
Broiling at the end for 2-3 minutes helps create a slightly charred, grilled effect. Keep a close eye to prevent burning.
More delicious chicken recipes
Garlic Rosemary Chicken Thighs
Oven Grilled Tandoori Chicken Skewers
Ingredients
- 1.5 lb. skinless, boneless chicken thighs, cut into bite sized chunks
- ½ cup plain yogurt, or Greek yogurt
- 2 tablespoon lemon juice, fresh
- 2 teaspoon ginger, grated
- 2 teaspoon garlic, grated
- 1 teaspoon smoked paprika, or red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon turmeric
- fresh cilantro and lemon wedges, for garnish
Instructions
- Preheat the oven to 425°F. Line a baking tray with aluminum foil, place a wire rack on top of the baking tray, and set it aside.
- In a large bowl, mix yogurt, oil, lemon juice, ginger, garlic, paprika, coriander, cumin, salt, and turmeric. Add chicken pieces and coat well.
- Cover and marinate for at least 1 hour or overnight.
- Thread marinated chicken onto metal skewers. (Soak wooden skewers in water for 30 minutes if using)
- Place skewers on a rack over a baking sheet and bake for 15–20 minutes, broiling for the last 3–5 minutes for char.
- Once done, arrange the tandoori chicken skewers on a plate and sprinkle with fresh cilantro, and serve with lemon wedges.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Delicious!