Drunken Tandoori Chicken
This is our twist on what happens when a classic pub dish meets summer BBQ by Chris Goddard.
Using a knife, cut diagonal slits 1-inch apart, and 1/2-inch deep into the breasts and drums.
Place the chicken in a baking dish or large glass bowl.I n a bowl, combine the oil, onion, garlic, ginger, pepper, paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and blend until it’s a paste. Then add the yogurt and lemon juice, and continue to mix. Pour the marinade over the chicken. Turn to coat evenly, massaging the marinade into the slits. Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
Preheat a grill to 425 degrees – set up for indirect heat. Prepare your beer can chicken holder by selecting a tall can of your favourite local lager and taking a few healthy gulps from it. You can then slide the can into the holder. These holders can be found at any BBQ store but you can also simply use a round cake pan with a 500 ml Steam Whistle Pilsner can in the middle but you’ll find it’s not as stable as the holder. The beer will help keep the chicken moist during cooking. Remove the chicken from the marinade. Place on the beer can and cook until you reach an internal temperature of 165 degrees which should take anywhere from 60-90 minutes.
1 (4 to 4 1/2 pound) chicken skin removed
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 tablespoon paprika
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1/2 teaspoon cayenne (or more if you like some kick)
1/2 cup Balkan-Style plain yogurt
1 tablespoon fresh lemon juice