I've decided to try a tandoori chicken today (drumsticks). I have had them in a tandoori marinade overnight and now I want to be sure I have the temps and times
right. (I'm using a tandoori marinade that my wife got from an Indian cookbook. Wish I had the recipe to pass along.) [p]I checked in at GFW's site and he's got a nice write up on doing bone-in chicken breasts. (25 mintues at 600* dome temp, turn three times and cook to an internal
temp of 165*). But GFW thought his chicken was a little dry and he thought he should dook it hotter and faster. I also checked the archives. Wasn't there a
little chat here last year about tandoori chicken? Anyway I couldn't find those posts[p]What should I do with chicken drum sticks tandoori-style? Any advice appreciated. [p]BTW, this is a great forum and GFW and Tim M have new stuff on their web sites.