Moose's Tandoori Chicken

I've been looking at a number of tandoori chicken recipes, which I sort of eyeballed and integrated the best of each, along with my own modifications. The last cook was the best so far, and I'm pretty happy with it. I used chicken thighs for this one, but you can also use cut up pieces, or a smaller halved bird. Either way, I remove the skin and score the meat in crosswise on all surfaces, as is traditionally done in Northern Indian tandoori style chicken. Sorry I didn't take pics of that part, but I do have these:

After marinating the chicken in the tandoori paste/marinade for 8 hours, I fired up the Kingsford Oval with some oak. I then put the thighs on the cool side so they could cook slowly and absorb the oaky smoky goodness:



After about 15 mins, I turned them:



Another 10mins and I moved them closer to the hot side of the grill:



Finally, I moved them to the hot side, turning every few mins so they could get a nice "crust" on the outside:



After I let the chicken rest, I served it with fresh Garlic Naan, cilantro garnish, and fresh homemade mint chutney:



This was some really good Tandoori Chicken, and I will be doing it again soon!

Smokey Al Gold said:

Holy cow that looks amazing! Great job and I'm liking that oval grill you got there. Looks like lots of cooking space.

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Al, I LOVE my Kingsford Oval. Too bad they don't make them anymore...I like it even more than my Weber Performer. I've had this for 7 years now and still going strong. anyway, here's a pic of the whole thing:

Smokey Al Gold said:

Thanks! Everytime I see your posts I've wondered what that kingsford oval looks like. That sucks they don't make it I sure wouldn't mind having one in the backyard. Thanks for the pic!

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If you ever see one for sale on CL or a yardsale, BUY IT! It is a super reverse searing machine. It circulates heat differently than a weber kettle which makes it ideal for reverse sear, plus the height of the lid permits for larger roasts, beer can chickens etc.

milehigh said:

Great tutorial! And with homemade naan and chutney!
Care to share your marinade recipe?

Paul

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Here you go!

Moose’s Tandoori Chicken

Ingredients

• 1 (4 to 4 1/2 pound) chicken, cut into 8 pieces, skin removed ( Or 8 thighs)
• 2 tablespoons olive oil
• 1/2 white onion, quartered
• 4-6 whole Garlic cloves
• 2 tablespoons chopped ginger
• 1 tablespoon paprika
• 2 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne (optional)
• 1/2 cup plain yogurt
• 1-2 tablespoons fresh lemon juice

Directions
Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces.


Combine the oil, onion, garlic, ginger, lemon juice and process in a blender or food processor on high speed to a paste. Then add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade into either a baking dish or Ziploc bag over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap if using a baking dish, or seal the Ziploc bag, refrigerate for at least 4 hours, and up to 12 hours, turning occasionally.

Set up a charcoal grill for indirect cooking with hot coals banked to one side. If you like a smokier tasting chicken, place a chunk of hardwood over the hot coals. Place chicken on the cool side of the grill and cook for 8 to 10 minutes on the first side. Turn, and cook on the second side for 8 to 10 minutes. Move the chicken to the hot side, and continue cooking, turning chicken pieces every 2 mins or as needed until the chicken is cooked through, but still tender. Let chicken rest 10 mins before serving. Serve with fresh cilantro garnish and lemon slices.

Grillman said:

That looks great... and it's a good thing you used thighs; because
as they say...."The Thigh's the Limit":bow:

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Why stop at the thighs? All the good stuff is just above...:becky: