Chicken Tikka from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Cook Time: 2 hours to marinate, 30 minutes to prepare
  • Serves: 4


  • 4 skinless and boneless chicken breasts
  • ½ teaspoon salt, optional
  • 4 tablespoons freshly squeezed lemon juice


Dipping Sauce

  • ⅔ cup plain non-fat yogurt
  • 2 tablespoons fresh mint, chopped


  1. Cut chicken into 1-inch cubes.
  2. Sprinkle with salt and lemon juice.
  3. In a small bowl, combine all marinade ingredients and mix well.
  4. Thread chicken onto skewers.
  5. Brush marinade on all sides then cover and marinate in refrigerator for at least 2 hours.
  6. Prepare grill.
  7. Grill chicken for 15–20 minutes, turning often, until cooked through.
  8. In a small bowl, make the dipping sauce by combining the yogurt and mint.
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