WHOLE TANDOORI CHICKEN

Spatchcock tandoori maninated chicken, cooked on the BBQ. Great as the center piece of a meal with mixed salads and breads. Cooking chicken this way ensures the meat is moist and flavoursome.

Preparation time: 15min

Marinade time: 12-24hr

Cooking time: 45min to 1hr

Indirect high heat (200 + degrees C)

INGREDIENTS

  • Whole chicken preferably free range
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp cayenne pepper

 

PREP

  • First thing to do is spatchcock the chicken. This requires cutting down the back bone and opening the chicken out. The aim is to create and even thickness.
  • Slice the thick areas of the breast and legs to ensure even cooking.
  • Mix all of the ingredients together and rub into the chicken.
  • Wrap the chicken in cling film tightly and marinade for 12-24 hours in the fridge.

COOKING METHOD

  • Remove the chicken from the fridge 30 - 45min before cooking time, this will allow the chicken to heat to room temperature.
  • Light a whole large BBQ starter with charcoal - I prefer charcoal for this recipe as i think it gives the meat a better flavour.
  • After about 20-30 minutes when all of the charcoal is white in colour arrange the BBQ for indirect cooking (pour even amounts of charcoal to the left and right side of the BBQ only).
  • Add the cooking grate and allow to come up to temperature.
  • Add the chicken to the BBQ meat side up.
  • Maintain a constant temperature of around 200-220 degrees C. I usually close the top vent on a Weber BBQ and use the bottom vents to maintain the required temperature.
  • Turn the chicken every 15 minutes until done. Done is when the juices run clear and you can see that the areas where the thigh meets the breast and near the joints are white in colour.
  • Serve with a squeeze of lemon juice with salad and breads.

CONNECT WITH US

Love

BBQ