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Chicken Tikka Grilled Pizza

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 6
  • Course: Main Dish

This flavor-packed mini Chicken Tikka grilled pizza is sure to spice up your next meal. Love this recipe? Check out our other grilling recipes for more delicious ideas.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Using Reynolds Wrap® Non-Stick Foil to grill pizza makes cooking, cleaning up and wrapping leftovers a breeze.


  • 1 pound boneless, skinless chicken thighs
  • 4 tablespoons olive oil, divided
  • 2 tablespoons paprika
  • 1 tablespoon garam masala
  • 2 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 6 (6 inches each) pieces of naan bread
  • 1/2 onion, chopped
  • 18 cherry tomatoes cut in half
  • 4 cloves garlic, chopped
  • 8 oz. fresh mozzarella cheese
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup fresh cilantro leaves
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 1

BRUSH chicken thighs with 2 tablespoons olive oil and transfer to a resealable plastic bag. Combine paprika, garam masala, cumin, cayenne pepper, garlic powder and salt in a small bowl. Reserve 1 teaspoon of spice mixture. Pour remaining spice mixture over the chicken thighs. Seal bag and shake until chicken is fully coated.

Step 2

PREHEAT grill to 425°F. Center seasoned chicken thighs evenly on a sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Bring up foil sides. Double-fold top and ends to seal, making one large packet, leaving room for heat circulation inside.

Step 3

GRILL 20 minutes in covered grill, or until chicken is tender and juices run clear or meat thermometer reads 165°F. Let chicken cool slightly, then shred chicken using two forks.

Step 4

CENTER each piece of naan bread evenly on an 8x8-inch sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Brush with remaining 2 tablespoons olive oil. Top each evenly with shredded chicken, onion, cherry tomatoes, garlic and mozzarella. Grill 10 minutes in covered grill over indirect heat.

Step 5

COMBINE yogurt, lemon juice and reserved spice mixture. Mix thoroughly to combine. Drizzle over top of each cooked pizza. Garnish with fresh cilantro and serve immediately.

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