Grilled Tandoori Chicken
An Indian favourite that you can now make at home. Indulge in this delightful cultural experience that will leave you fulfilled in more ways than one.
Melt the butter and mix with all marinade ingredients in a bowl until you have a thick paste that’s well blended and even.Have a taste and if required, add more of any ingredient that you feel will give you a little more of the flavour that you desire.
Prep the chicken by cutting two or three deep slits on each piece. Pat dry with a paper towel to ensure that the chicken has little or no moisture on it. These steps will help the marinade to really immerse and also give you the best chance of getting an even cook.
Thoroughly coat the chicken pieces in the marinade, massaging it into the slits and all over the surface. Save any remaining marinade for basting. Refrigerate the marinated chicken in a covered bowl or ziplock bag for 2 hours at least. We suggest letting it sit overnight. Keep it out for 20 minutes before cooking.
While the chicken is out for 20 minutes, you can get the coals going. Cook on medium to high for 20 minutes. Turn over every five minutes while basting with a mixture of leftover marinade and melted butter.