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!
