Tandoori chicken

Tandoori chicken

  • Spatchcock chicken
  • 4-6 ppl
  • 1 hour 40mins
  • Easy
Try this BBQ recipe with either our flat iron, which has all the bones removed by our skilled butchery team, or a spatchcock chicken which has had the backbone cut out. Whether you choose a fully or part de-boned chicken, both allow for quicker and more even cooking. These are perfect for the BBQ and can be cooked directly over the flame or indirect with the lid on.

Ingredients

Method

  1. Combine all ingredients (apart from the chicken) in a bowl and mix well
  2. Score some deep cuts in the flesh of the chicken
  3. Rub the tandoori mixture all over the chicken and deep in to the cuts made
  4. Store uncovered in fridge for 30 mins minimum, or overnight

If cooking on a bbq, cook direct over the charcoal at 160 degrees Celsius for approx 1 hour or until the chicken reaches an internal temperature of 74 degrees Celsius in the thickest part. If using flat iron chicken cooking time will be considerably less.

If using an oven, cook at 160 degrees Celsius for 50 minutes, and then turn the grill on for 5/10 minutes to colour the top of the chicken. If using flat iron chicken cooking time will be considerably less.

Recipe courtesy of @smokin_dans