BBQ in a Home Oven or Air Fryer

Home oven: give hot air room to move

For 4 cm boneless chicken thigh cubes, start at 220°C conventional or 200°C fan on an oiled rack over a lined tray. Leave gaps and start checking after about 18 minutes; many batches take 18 to 25 minutes.

Turn once. Thick bone-in legs often take 35 to 45 minutes at the same setting, but their size and your oven matter. Probe the thickest meat away from bone and continue until it reaches 74°C.

Use foil on the lower tray to catch drips without blocking oven vents. Do not place food or foil directly on the oven floor.

Air fryer: work in small batches

For boneless chicken boti, preheat if your appliance instructions require it, then start at 190°C. Arrange one layer with gaps, turn halfway and start checking after 12 minutes; many 4 cm pieces need 14 to 18 minutes.

These are starting estimates, not guarantees. Check several thick pieces reach 74°C. If the outside is browning too quickly, lower the setting slightly and continue cooking the centre.

Do not use loose baking paper that can lift into the heating element. Follow the manufacturer guidance for liners, racks and any skewers.

Creamy coatings and fish need gentler treatment

For malai boti, shake off excess coating and avoid long high-heat finishing: cheese and cream can scorch before chicken is ready. Do not infer doneness from a dark crust.

For fish tikka, use thick firm pieces, a short marinade and a suitable tray or basket. In a hot oven, start checking around 10 minutes and remove only when the thickest point reaches 63°C. Delicate pieces may not need turning.

Finish and clean safely

If chicken is already safely cooked but needs more colour, use a short overhead-grill finish while watching continuously. Do not add raw marinade as a glaze.

Keep the appliance on a heat-safe surface with the required ventilation. Wash the raw-meat tools, use a clean serving plate and refrigerate leftovers promptly.