Barbecues & Grilling: What's Hot Now: Rotisserie Tandoori Chicken

Barbecues & Grilling: What's Hot Now
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Rotisserie Tandoori Chicken
Jul 26th 2011, 10:01

Instead of individual tandoori chicken pieces, try the whole chicken rotisserie style.

Prep Time: 15�minutes

Cook Time: 1�hour, 30�minutes

Total Time: 1�hour, 45�minutes

Yield: Serves 4


  • 1 whole chicken, about 4 pounds
  • Marinade:
  • 1 cup plain yogurt
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • 1 1/2 teaspoons cumin, ground
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper


Combine all marinade ingredients in a small bowl. Remove giblets and wing tips from chicken. Wash out chicken cavity and pat dry. Place chicken in a deep dish, coat with yogurt mixture, cover and allow chicken to marinate in refrigerator for 2-3 hours.

Preheat grill. Remove chicken from dish and discard marinade. Place chicken on rotisserie spit and cook over indirect medium high heat for 1 1/2 hours, or until internal temperature reaches between 175-180 degrees F. If heat is too high, reduce and cook over medium heat instead. Let chicken rest for 10-15 minutes before carving.

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