Grilled Chicken in OTG (Convection Oven)
Juicy grilled chicken made in an OTG or convection oven. Chicken is marinated in yogurt, ginger-garlic and spices, then grilled at 200°C. Works for chicken legs or boneless chicken tikka skewers.
Servings 4 people
Ingredients
For the marinade
- 500 g chicken legs or boneless chicken cut into 2-inch pieces
- 2 tablespoons thick curd/yogurt
- 1½ tablespoons ginger-garlic paste
- 1 tablespoon red chilli powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin jeera powder
- ½ tablespoon turmeric powder
- 1 tablespoon lemon juice
- 1 teaspoon salt or to taste
For grilling
- 2 tablespoons oil for brushing
- ½ cup water for the drip tray
- Wooden or metal skewers for boneless pieces
Instructions
- Mix all the marinade ingredients in a bowl. Add the chicken, coat it well and marinate for at least 2 hours, or overnight in the fridge.
- Pour ½ cup water into the baking tray and place the grill tray on top.
- Wrap the ends of the chicken legs with aluminium foil if needed. Thread boneless pieces onto skewers, 4–5 per skewer.
- Arrange the chicken on the grill tray and brush with oil.
- Preheat the OTG in convection mode at 200°C for 5 minutes.
- Place the tray on the middle rack and grill for 40 minutes, checking every 10 minutes.
- Take the tray out using oven gloves, turn the chicken with tongs and brush with oil again.
- Grill for another 20 minutes.
- Check doneness: the chicken should be soft and easy to cut through. If not, grill for 10 more minutes.
Notes
Boneless pieces cook faster than legs, so check them after about 30 minutes in step 6.
The water in the tray catches drips, so the chicken doesn’t smoke or dry out.
For peri peri chicken, use peri peri marinade instead of the tikka marinade. The timings stay the same.
The water in the tray catches drips, so the chicken doesn’t smoke or dry out.
For peri peri chicken, use peri peri marinade instead of the tikka marinade. The timings stay the same.