Tandoori Whole Chicken

Tandoori Whole Chicken

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the Marinade

  • 4tbsp Greek yoghurt
  • 2tbsp mixed garlic and ginger paste
  • 2tsp paprika
  • 1 heaped tbsp. tandoori masala

For the Chicken

  • 1 chicken
  • Melted butter plus a knob of butter
  • 1 lemon

Method

Preparing the Tandoori Whole Chicken

1

Mix the ingredients for the marinade together

2

Place 2tbs of marinade inside the chicken along with the lemon halved and a knob of butter

3

Make incisions in the chicken to allow the marinade to penetrate

4

Rub the marinade all over, cover and refrigerate over night

5

Prepare your BBQ for an indirect cooking for 350f

6

Place the chicken on BBQ and roast for approx. 1h 15

Basting with the melted butter regularly. The internal temperature of the chicken should reach 165f or 74c when ready

Recipe from Chillin N Grillin NI.
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BBQ Chicken Tandoori

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Over the Top Chilli

Over the Top Chilli Christine

Over the Top Chilli

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the meat patty

  • 1kg Minced Beef
  • 6 Rashers of unsmoked bacon minced in food processor
  • 2 tsp Coriander powder
  • 2 tsp Cumin
  • 2 tsp Unsmoked paprika
  • 2 tsp Oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chilli powder
  • 2 ancho chillies rehydrated and blitzed to a paste 1/2 added to mince reserve the rest for the sauce. (Or jarred chipotle or ancho paste)
  • Salt and pepper to taste

For the sauce

  • 2 onions
  • 2 celery sticks
  • 4 garlic cloves
  • 1 tsp of coriander
  • 1 tsp of cumin
  • 1 tsp of chilli
  • 1 tsp of paprika
  • 1 tsp of oregano
  • 2 tins tomatoes
  • 2 tins pinto beans
  • 1 tin sweetcorn
  • 2 peppers
  • 1 tbsp peanut butter

Method

Preparing the BBQ Jerk Chicken

1

Combine the ingredients for the beef patty and create a thick ball or patty.

2

Fry onion & celery in your pot/Dutch oven until soft add garlic and spices, fry 2-3 mins

3

Add tomatoes, remaining ancho paste and beans bring to boil.

4

Set up the BBQ for indirect cooking at 250-275f

5

Put the patty on a grill and rest on top of the pot/Dutch oven and smoke until 160 internal temperature.

6

Then remove patty, chop up and add to the chilli with the peanut butter and peppers.

7

Let it smoke for another 1-3 hours topping up with water if needed.

8

Serve with rice, baked potatoes or over wedges