Rotisserie Tandoori Chicken
Instead of individual tandoori chicken pieces, try the whole chicken rotisserie style for an authentic method to a great chicken.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1whole chicken (about 4 pounds/1.8 kg)
- For the Marinade:
- 1cup/240 mL plain yogurt
- 1tablespoon/15 mL fresh ginger (minced)
- 1tablespoon/15 mL sweet paprika
- 1tablespoon/15 mL olive oil
- 2to 3 cloves garlic (minced)
- 2teaspoons/10 mL salt
- 1 ½teaspoons/7.5 mL cumin (ground)
- 1teaspoon/5 mL turmeric
- ½teaspoon/2.5 mL cayenne pepper
Instructions
Step 1
Combine all marinade ingredients in a small bowl.Step 2
Remove giblets and wing tips from chicken.Step 3
Wash out the chicken cavity and pat dry.Step 4
Place chicken in a deep dish, coat with yogurt mixture, cover and allow the chicken to marinate in the refrigerator for 2 to 3 hours.Step 5
Preheat grill.Step 6
Remove chicken from dish and discard marinade.Step 7
Place chicken on rotisserie spit and cook over indirect medium-high heat for 2 hours, or until the internal temperature reaches between 165 F and 170 F (75 C.)Step 8
If heat is too high, reduce and cook over medium heat instead.Step 9
Once cooked, remove from heat and loosely tent with aluminum foil.Step 10
Let chicken rest for 10 minutes before carving. Learn how to cook a rotisserie chicken step-by-step .