What internal temperature should the roast chicken reach?

74°C (165°F) in the thickest part. Use a probe and take the chicken out at 71°C (160°F), then rest it under foil for 20 to 30 minutes, during which it finishes cooking. Carve once rested.

How long should I marinate green tikka chicken?

Overnight. Marinating overnight in the fridge gives the best flavour and tenderness. Score the breast and legs first and rub the yoghurt and green paste right into the cuts so it gets into the meat.

How do I set up Charlie for green tikka roast chicken?

Bank half a football of lumpwood charcoal to one side of the grates and roast on the upper rack at 170°C (340°F) with the door closed. For the final 20 minutes, raise it to 200°C (390°F) and move to the middle rack for colour.

Can I make the green tikka paste ahead?

Yes. The green paste can be made ahead and kept in the fridge for up to 2 days. Toast the whole spices before grinding for the best depth of flavour, then blitz with the coriander, oil, lemon juice, garlic and ginger.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Cooked in the Charlie Charcoal Oven

Green Tikka Roast Chicken

Name: Green Tikka Roast Chicken
Prep time: 20 min
Cook time: 2 h
Yield: 4 to 6 people
Cuisine: Indian
Ingredients: 1 whole chicken (ideally free-range); 30g Fresh coriander leaves; 10g Fresh mint leaves; 2 to 3 tbsp vegetable oil; Juice of 1 lemon; 2 garlic cloves, crushed; 3cm piece fresh ginger, grated; 300ml natural yoghurt; 1 red onion, sliced; 1 lemon, halved (for the chicken cavity); 1 tbsp cumin seeds; 1 tbsp mustard seeds; 1 tbsp coriander seeds; 1 tsp crushed Dried curry leaves; 1 tsp Dried fenugreek leaves (optional); 1 tbsp garam masala; 1/2 tbsp ground cumin; 2 tsp turmeric; Pinch of cinnamon; ½ tsp to start Chilli powder to taste; Salt and black pepper

Green tikka paste, yoghurt, coriander and mint give this roast chicken a fresh, punchy flavour. Let the marinade work overnight before the bird goes into Charlie. The result brings a welcome change to the usual roast chicken routine.

Mark & Natalie SavageCharlie Oven Customer

Roast

Prep20 minutes plus overnight

Cook2 hours plus resting

Serves4 to 6 people

DifficultyEasy

Oven temperature170°C (340°F), rising to 200°C (390°F) for the final 20 minutes

RackCharlie Oven Cooking Rack on the upper rack, then the middle rack for the final 20 minutes

CharcoalHalf a football of good quality lumpwood charcoal, banked to one side of the charcoal grates

Method

Setting up Charlie

Light half a football of lumpwood charcoal, banked to one side, and let the oven come to 170°C (340°F) with the door closed
Place the chicken in a roasting dish on the top shelf to roast slowly
With 20 minutes to go, crank the temperature up to 200°C (390°F) and move the bird to the middle shelf to finish and take on deeper colour

Toast the whole spices (cumin, mustard, coriander seeds, curry leaves, fenugreek) in a dry pan until fragrant. Grind to a powder and mix with the ground spices, seasoning with salt and black pepper.
Blitz the coriander with the oil and lemon juice in a blender. Add the garlic, ginger and spice mix. Blitz again until smooth, then stir in the mint. Adjust chilli to taste.
Stir the green paste into the yoghurt. Score the chicken on the breast and legs. Sit it in a roasting dish on top of the sliced onion and stuff the cavity with the halved lemon. Rub the marinade all over the bird, getting into the cuts. Cover and leave overnight in the fridge.
Roast the chicken on the top shelf of the Charlie Oven at 170°C (340°F) with the door closed. With 20 minutes to go, crank the temperature up to 200°C (390°F) and move to the middle shelf to finish and take on deeper colour.
Use a probe to check the internal temperature reaches 74°C (165°F); remove it at 71°C (160°F) and rest under foil. Rest for 20 to 30 minutes then carve and serve.

Tips

Marinating overnight is essential for the best flavour and tenderness
Toasting whole spices before grinding makes a huge difference to the depth of flavour
A meat probe is highly recommended to get the chicken cooked through
Serve with Bombay-style potatoes, cauliflower and broccoli for a complete meal
The green paste can be made ahead and kept in the fridge for up to 2 days

More recipes

The cook

Mark & Natalie Savage

Charlie Oven Customer

More recipes from Charlie customers

Frequently asked questions

What internal temperature should the roast chicken reach?

74°C (165°F) in the thickest part. Use a probe and take the chicken out at 71°C (160°F), then rest it under foil for 20 to 30 minutes, during which it finishes cooking. Carve once rested.
How long should I marinate green tikka chicken?

Overnight. Marinating overnight in the fridge gives the best flavour and tenderness. Score the breast and legs first and rub the yoghurt and green paste right into the cuts so it gets into the meat.
How do I set up Charlie for green tikka roast chicken?

Bank half a football of lumpwood charcoal to one side of the grates and roast on the upper rack at 170°C (340°F) with the door closed. For the final 20 minutes, raise it to 200°C (390°F) and move to the middle rack for colour.
Can I make the green tikka paste ahead?

Yes. The green paste can be made ahead and kept in the fridge for up to 2 days. Toast the whole spices before grinding for the best depth of flavour, then blitz with the coriander, oil, lemon juice, garlic and ginger.