Oven Grilled Chicken Tikka Drumettes

Ingredients

• 710 g (about 12–16 pieces)chicken drumettes, cleaned, skin removed, excess fat trimmed if needed and patted dry
• 7garlic cloves, chopped into small chunks
• 1.5 inchesginger, chopped into small chunks
• 5–8, to tastered chillies, chopped into three or four 1 cm pieces each
• 1–2, to tastegreen chillies, chopped into three or four 1 cm pieces each
• 5 tbspGreek yoghurt
• 1/8 tsp, to tasteblack pepper
• 3/4 tsp, to tastekosher salt
• 1 tspgaram masala
• 1/2–1 tsp, to tasteground cayenne or Kashmiri red chilli powder
• 1 tbsp, to tastefreshly squeezed lemon juice
• 1/2 tsptandoori colour powder, or 1–2 drops red or orange food colouring
• 30 ml (1/8 cup)water
• 1 tbspolive oil, or another cooking oil or non-stick cooking spray
• 1–2 tbspfresh coriander, chopped
• 1 tspfresh mint leaves, chopped
• To tastelime wedges, optional
• 5 small or 1 largewhite onion, sliced into rings; charring under the grill for 7–8 minutes is optional
• To tastecooling cucumber and mint yoghurt dip

Instructions

1. 1

   Blend the marinade

   Put the garlic, ginger, red and green chillies, Greek yoghurt, black pepper, salt, garam masala, cayenne or Kashmiri chilli powder, lemon juice, tandoori colour powder and water in a blender. Blend until smooth. Put the drumettes in a large bowl, pour over the marinade and mix until coated. Cover and leave for 30–45 minutes, or refrigerate overnight for best results.

2. 2

   Prepare the tray

   Heat the oven to 180°C (356°F/Gas Mark 4). Line a baking sheet with baking paper or foil and set a wire rack on top. Brush or spray the rack with oil, then arrange the drumettes on it. Keep the leftover marinade for basting.

3. 3

   Bake and grill

   Bake for 25–30 minutes, or until cooked through. Take the tray out and turn the drumettes with tongs, then baste them with the remaining marinade. Return the tray to the oven and cook under the grill for 5–6 minutes, until the edges are slightly blackened. Watch them closely while grilling, as the time can vary between ovens.

4. 4

   Garnish and serve

   Arrange the drumettes on sliced onion rings, charring the onions under the grill for 7–8 minutes first if you like. Finish with chopped coriander and mint, and serve with the cucumber and mint yoghurt dip and optional lime wedges.

What are chicken tikka drumettes?

Tikka refers to pieces of food marinated with spices and yoghurt before cooking. This version takes inspiration from Indian flavours, using garam masala, chilli, ginger and garlic on chicken wing drumettes.

Baking cooks the chicken while the final blast under the grill adds colour to the edges. The yoghurt marinade clings to the meat, carrying flavour through each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 43g protein, 10g carbs, 11g fat.

The chicken supplies most of the protein, while the yoghurt contributes some protein and fat. The marinade's yoghurt and oil account for much of the fat, and the small amount of carbohydrate comes mainly from the yoghurt, aromatics and seasoning. Add a generous salad or vegetables alongside to round out the plate.

Building the marinade

Aromatics: Blending the garlic, ginger and chillies makes a smooth coating that spreads evenly over the drumettes. Adjust the chilli to suit the heat you want.

Yoghurt and spices: Greek yoghurt gives the marinade body, while garam masala and cayenne or Kashmiri chilli powder bring warmth. Lemon adds a bright note alongside the seasoning.

Marinating the chicken

Coating: Mix the chicken thoroughly so the marinade reaches all sides. Leave it for 30–45 minutes, or refrigerate overnight if you want to prepare ahead.

Food safety: If marinating overnight, keep the covered bowl in the fridge. Take care not to reuse marinade that has contacted raw chicken except as directed here during cooking.

Using the rack

Airflow: Setting the chicken on an oiled wire rack allows heat to circulate around the pieces as they bake. A lined tray underneath catches drips and makes washing up easier.

Spacing: Arrange the drumettes in a single layer rather than stacking them. This helps them cook evenly and leaves room to turn them for the second stage.

Getting the finish right

Baking: Cook at 180°C for 25–30 minutes, then turn and baste the drumettes with the reserved marinade. The recipe calls for cooking until they are cooked through before moving on to the grill.

Grilling: Give the chicken 5–6 minutes under the grill for lightly blackened edges. Keep a close eye on it, since the strong direct heat can darken the marinade quickly.

Serving the drumettes

Onions: Serve the chicken over sliced white onion rings, or char the onions under the grill for 7–8 minutes first. Coriander and mint add a fresh finish.

To serve: Put the cucumber and mint yoghurt dip and lime wedges on the side. The cool dip contrasts with the spiced chicken, while lime lets guests add a sharper finish.

Recipe notes & tips

• Pat the drumettes dry before adding the marinade so it coats them well.
• Use a blender to make a smooth marinade that is easy to spread.
• Oil the rack before arranging the chicken to help reduce sticking.
• Turn the drumettes with tongs so they brown on both sides.
• Stay by the oven while the chicken is under the grill.
• Adjust the chillies and chilli powder to suit your preferred heat.

Variations

• Milder marinade: Use fewer chillies and choose the lower amount of cayenne or Kashmiri chilli powder.
• Extra heat: Add chilli gradually to the marinade until it reaches your preferred level.
• Wing pieces: Use chicken wing sections as well as, or instead of, drumettes.
• Charred onions: Grill the onion rings for 7–8 minutes before serving them under the chicken.
• Citrus finish: Serve with lime wedges for a brighter squeeze at the table.

Common mistakes to avoid

• Skipping the rack: The chicken may not cook as evenly; set an oiled wire rack over the lined tray.
• Crowding the tray: Overlapping pieces can cook unevenly; arrange the drumettes in one layer.
• Forgetting to turn: One side may miss the final browning; turn the drumettes before basting and grilling.
• Walking away during grilling: The edges can burn quickly; watch the chicken closely for the full 5–6 minutes.
• Leaving the chicken uncoated: Patchy seasoning means less flavour; mix well until every drumette is covered.

How to store

Refrigerate leftover cooked drumettes in a covered container and eat within 2 days. Reheat until piping hot throughout in an oven; keep a close watch if finishing them under the grill.

Frequently asked questions