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Tandoori Chicken
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This was a first try at Tandoori chicken on our BGE. I put several cuts in the breast and thigh then marinated with equal parts of Patak's Tandoori marinade and Greek yogurt for 24 hours. The egg was at 500 when the chicken went in, but most of the cooking was done with the grill temp a little under 400, as the chicken got to an internal temp of 165 as the grill temp climbed back up.
We were happy with the result however, I might try for a higher starting temp next time.
We were happy with the result however, I might try for a higher starting temp next time.
Sacramento, California
Comments
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I've never tried Patak's products before. I'll have to look into it
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Looking for variations on chicken. Thanks! Why the desire to start at higher temp?
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Traditional tandoori ovens operate between 750 and 900 F, so my version is just an approximation of tandoori cooking. I don't know how much difference the start temp makes, but I'll fiddle around with it a bit.
I have a more open grate coming tomorrow, so there should be less chance of small bits of lump restricting air flow.Sacramento, California -
Never cooked chicken at such a high temp...I am interested in how that works. Guessing abt two mins/side at those temps. Did you reserve any of the marinade to cook as additional sauce?
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No, I didn't. Just used the traditional way of letting the marinade cook into the meat.Sacramento, California
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