BBQ Tandoori Chicken Recipe

This BBQ tandoori chicken recipes were top of the agenda when I got the opportunity to cook on a Big Green Egg. The Egg can heat up to the phenomenal temperatures that exactly mimic the traditional Indian clay oven called the tandoor so it sounded like a match made in heaven.

If using thin chicken breasts it can be done on the grill but the challenge is always to get the grill up to temperature, just don’t be afraid of a little burnt pieces. The whole premise to tandoori cooking is high temperature and the marinade forms a crust so that the meat remains moist inside. So if there’s a little blackening on the outside, well, what the hell eh?

So you can do this on a high temperature grill, but in my opinion it’s just not as good. If you can, invest in a Big Green Egg – if you’re into Indian food you won’t regret it, in fact, when you’ve done chicken tikka too, you’ll wonder what took you so long to decide!

The other piece of equipment that you’re going to need for this recipe is a food processor. There’s loads in this marinade so don’t be afraid to marinade a few breasts extra and freeze them for a later cookout.

Ingredients:-

• 8 chicken breasts
• 2 teaspoons salt
• 2 teaspoons black pepper
• ½ lemon
• 450 ml / ¾ pint natural yoghurt
• 150 ml / ¼ pint white wine vinegar
• 1 large onion
• 2 cloves garlic
• 5cm / 2inch piece of fresh ginger
• 4 teaspoons garam masala
• 1 teaspoon chilli powder
• 2 teaspoons paprika
• ½ teaspoon orange food coloring
• ½ teaspoon red food coloring

Method:-

Remove any skin from the chicken breasts, squeeze the lemon juice over and rub in the salt and pepper. Place the chicken in a marinating bowl.

Chop the onion, garlic, ginger and throw them into the food processor, pour in the yoghurt and vinegar and give it a good blitz. Add the remaining ingredients and give it another wizz.

Pour the mix over the chicken making sure that everything is covered and then leave for a minimum of 8 hours (preferably overnight) in the refrigerator.

For the Egg, cook over direct heat with the lid closed at approx 250°C or 475°F for 15 minutes turning the chicken once. (Note that the timing may need to be altered depending on the thickness of the chicken breast).

Serve your BBQ tandoori chicken breasts with shredded lettuce, tomato and cucumber slices and a wedge of lemon. Perhaps a little raita to finish off?

Related Pages:-

More Big Green Egg Recipes
Chicken Tikka

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