Tandoori Chicken

TomM24

We are planning on doing Tandoori chicken tomorrow.I have searched the archives and have seen suggested cooking temps from 350 - 600. I am leaning towards trying hot since I done 350 on the Weber many times. Whats your prefered temp and setup?

amini1

I would do it one of two ways. Either raised grid at about 500 degrees turning a couple times and cooking for a total of about 15-18 minutes. This will get a decent char on the outside. The other way would be not raised but only grill each side for about 3 minutes at 500 degrees then shut the top and bottom down to let it finish cooking for about 10-15 minutes. Use an instant read thermometer and take it off around 160 degrees internal.

I made Chicken Tikka Masala last night and used boneless breasts coated in a yogurt mixture. I cooked the breasts using the first method and it worked great. Maybe a little more char than would be traditional. I believe you use bone-in chicken parts for traditional tandoori.

Willie Lump Lump

I had some very bad results doing Tandoori chicken and this nice man from Austrialia give me this link to his web site that was very insightfull.
http://www.bbqblue.com.au/smoke_woods/site_files/cordon_blue_roasting_chicken.html

TomM24

Willie:

Thanks for the link I searched high an low and never found thatt link. We were planning on marrinating the chicken for one day but a small emergency delayed the chicken another day. I cooked indirect at 500-550 on a raised grill. I put the drumsticks and the breast on at the same time. I though the drumsticks would cook faster but decided I could pull them first. I did and the drumsticks were great. Unfortunately the breasts finished off faster than I expected and were overcooked. It surprised my have fast they went up. Not a bad first shot as the flavors were much better than on a Weber.