tandoori chicken

fishlessman

i have a recipe, but it doesnt include temp for cooking. would you cook it indirect or direct and at what temp. iwas going to use a large spatchcocked bird, skinless. i was thinking maybe 400, direct on a raised grill. would this be to hot.

Borders

fishlessman, I'm still sad that you're fishless. I've had success @ 350-direct. I havent tried it on a raised grid, but I will soon.

Borders

fishlessman, I failed to mention that I spatchcocked the bird each time. I used pecan once and oak once. Can't say I could tell the difference.

fishlessman

Borders, that was my plan. spatchcock, skin, and put some slices in the skin before the marinade. i went to a lebanese resterant today and they gave me a tub of garam massalla. that was the 1 ingrediant that i thought i may have trouble finding. while there they showed me a large vertical skewer of marinated chicken breasts that they were cooking. they were stacked and pressed like pancakes with alternating layers of lemons all covered with lemon garlic sauce. you could easily fit 40 chicken breasts stacked in the egg this way. something to try this summer. need to make a vertical hanger to hang the meat