Topic: Tandoori Chicken on the Weber

[mickyp]

Marinated for 36 hours using Blades tikka Recipe

[romain]

Looks delicious.

I'm curious. Your tin pan is off to one side and I see no drippings in the pan. When I set up (same weber kettle with the rotisserie ring) I put the drip pan underneath the chicken. That way I don't get the bitter flavour from the fat vaporizing - just the the kiss of pure, sweet charcoal smoke.

[mickyp]

Lol, it was the first time i used it and the drip tray was a tad high, i just had it to hold water, i had the coals to "the side" rather than underneath as i wanted the heat to be offset.

They were lovely

[Unclefrank]

Hi mickyp looks gorgeous, when i make Blades recipe and not cooking in the oven i substitute the mint sauce for 1 heaped tsp dried mint leaves and when you are ready to cook chicken after your marination about 30 minutes before cooking add about 3-5 tbsp yoghurt mix well and cook.

[romain]

Lol, it was the first time i used it and the drip tray was a tad high, i just had it to hold water, i had the coals to "the side" rather than underneath as i wanted the heat to be offset.

They were lovely

I can just imagine. Those chickens look absolutely mouthwatering. I still remember the day I got my rotisserie ring and that is easily 20 years ago. The original motor is still going. It's one of my absolute favourite cooking toys...

I build my fire on either side (I have the charcoal baskets) and place the drip pan in the middle (between the fire - no upper grate installed.

I do that any time I cook indirect (which is most of the time) - rotisserie or not. Keeps the bottom cleaner that way. I just move things over the fire briefly towards the end if I want some char - for tikka as an example.

Looking closer that's not a Weber is it?

[mickyp]

Unclefrank i remember you posting that recently, not about the dried mint but stirring in yoghurt for the last 30 mins, so i tried that on my last batch of oven cooked tikka, i liked it but being old i forgot when i did the chickens so i will do that next time around, also i forgot to mention i stuffed two quarters of an orange inside as well as a tsb of marinad, the orange quarters went in just before the rod.

Romain you are correct, the bbq is a weber but the rotisserie is made by Onlyfire, i think its well made and was about

[romain]

Generally i also stack the charcoal both sides, or if i am cooking small items i can shuffle between direct and indirect heat, over the years for me that has proven to be the best way, i so love charcoal

I love charcoal too. Haven't has a gas grill in many, many (too many:-) years.

[Naga]

Mmmmm! Tandoori chicken! Looks very tasty, mickyp.

Your post has made me realise how long it's been since I actually BBQ'd some marinated chicken. Sheer laziness on my part, probably.

Must rectify that omission immediately!