Spicy BBQ chicken, salsa and potato wedges

Spicy BBQ chicken, salsa and potato wedges

So simple, yet so delicious, succulent chicken made extra special with this quick and easy marinade.


  • 800g chicken thighs or drumsticks
  • 160g tikka masala paste
  • 200g 0% fat Greek yogurt
  • Salsa
  • 360g cucumber chopped
  • 1 red onion, finely chopped
  • ½ red chilli finely chopped (optional)
  • 330g cherry tomatoes chopped
  • 2 tbsp. olive oil
  • Small bunch fresh coriander, chopped
  • Squeeze lemon juice
  • Wedges
  • 500g potatoes, skins on and cut into wedges
  • 1 tbsp. olive oil

Preparation time:

Cooking time:

Skill level:





  1. Mix together the yogurt and the curry paste. Rub the marinade over the chicken and leave to marinate for at least an hour or overnight.

  2. Preheat the oven to 220C (200C fan). Put the wedges on a non-stick baking sheet. Season with salt & pepper and add 1 tbsp. olive oil. Bake for 40 minutes or until golden.

  3. Remove the chicken from the marinade, shake off any excess.  Place on the BBQ (or in the oven with the wedges) for 25 minutes or until cooked through.

  4. Place the chopped cucumber, tomatoes, onions and chilli in a bowl. Drizzle over the olive oil and lemon juice and mix in the coriander. Season with salt & pepper.

  5. Serve with the salsa and some wedges.

Nutritional information per serving:









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