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Tandoor BBQ chicken<\/p>\n<\/div>\n
The great thing about BBQ cooking outdoors is that you can use inspiration from all around the globe, and mix and match ideas as you see fit, it\u2019s great for experimentation, and cooking on the BBQ makes it even better. I love curries and Indian food, the heady mix of spice, the flavours are intensified\u00a0when cooked over charcoal, and you get the lovely charring a feature of tandoor cooking.<\/p>\n
I\u2019m a big fan of the food of The Curry Guy\u00a0and have been constantly inspired by his wonderful Indian recipes, I had a whole chicken that I had spatchcocked<\/a>, (a great way to cook a \u00a0whole chicken), so I thought it would be perfect in this Tandoori BBQ chicken recipe.<\/p>\nCurry Guy Tandoor<\/h2>\n<\/noscript><\/p>\nTandoor chicken<\/p>\n<\/div>\nI opted for The Curry Guys Tandoor Paste\u00a0which was easy to whip up, I didn\u2019t use the optional red colour though. This is such a well spiced paste, I smeared it all over the chicken and then left uncovered in the fridge, to allow the flavours to penetrate the meat. Drying the skin in the fridge also gives best chance for crispy skin, instead of the rubbery skin often found with BBQ chicken.<\/p>\nFire up the BBQ<\/h2>\nI set up my ceramic Kamado Joe for modified direct cooking, ie. no hot plate about 8-10\u2033 above a medium hot charcoal grill. This allows for roasting to crisp the skin, whithout overdoing the charring and allowing to cook through, the juices drip onto the coals and add to the smokiness.<\/p>\nThe chicken took around an hour and a half, and was turned occasionally, crisping up the skin and cooking though to around 70 degC. I served mine with Pilau rice and naan bread, the skin of the tanddori BBQ chicken was so crisp, spicy and smoky, it went down well with an ice cold beer.<\/p>\n<\/noscript><\/p>\nTandoor BBQ Chicken<\/p>\n<\/div>\n\u00a0<\/p>\n\nLike this:<\/h3>\nLike<\/span><\/span> Loading…<\/span><\/p>\n<\/div>\nRelated<\/em><\/h3>\n<\/p>\n\n<\/div>\n
Tandoor chicken<\/p>\n<\/div>\n
I opted for The Curry Guys Tandoor Paste\u00a0which was easy to whip up, I didn\u2019t use the optional red colour though. This is such a well spiced paste, I smeared it all over the chicken and then left uncovered in the fridge, to allow the flavours to penetrate the meat. Drying the skin in the fridge also gives best chance for crispy skin, instead of the rubbery skin often found with BBQ chicken.<\/p>\n
I set up my ceramic Kamado Joe for modified direct cooking, ie. no hot plate about 8-10\u2033 above a medium hot charcoal grill. This allows for roasting to crisp the skin, whithout overdoing the charring and allowing to cook through, the juices drip onto the coals and add to the smokiness.<\/p>\n
The chicken took around an hour and a half, and was turned occasionally, crisping up the skin and cooking though to around 70 degC. I served mine with Pilau rice and naan bread, the skin of the tanddori BBQ chicken was so crisp, spicy and smoky, it went down well with an ice cold beer.<\/p>\n
Tandoor BBQ Chicken<\/p>\n<\/div>\n
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