Whole Rotisserie Tandoori Chicken

4 Servings

4.0(68)52

1 Whole Chicken
Tandoori Marinade
1/4 cup Greek Yogurt
1 1/2 tbsps. Garlic Paste
1 1/2 tbsps. Ginger Paste
3 tsps. Paprika
2 limes Lime Juice

Set up your rotisserie spit as per user manual instructions.
Combine greek yogurt, garlic and ginger paste, paprika and lime juice in small bowl and stir.
Coat chicken with tandoori mix reserving a small amount to baste while it is cooking.
Place chicken on grill’s rotisserie kit and turn power on.
Cook rotisserie chicken basting once or twice until the chicken has reach an internal temperature of 165°F and the outer skin is crispy.
Remove chicken and allow to rest for 5 minutes then cut into quarters and serve with naan bread.

You can also make this on our Kamado Pro using the hang cooking kit!
For best flavor, be sure to marinate the chicken in the fridge for at least 2 hours.
Bring the chicken up to room temperature before grilling to ensure even cooking throughout.

Ingredients

1 Whole Chicken
Tandoori Marinade
1/4 cup Greek Yogurt
1 1/2 tbsps. Garlic Paste
1 1/2 tbsps. Ginger Paste
3 tsps. Paprika
2 limes Lime Juice

Instructions

Set up your rotisserie spit as per user manual instructions.
Combine greek yogurt, garlic and ginger paste, paprika and lime juice in small bowl and stir.
Coat chicken with tandoori mix reserving a small amount to baste while it is cooking.
Place chicken on grill’s rotisserie kit and turn power on.
Cook rotisserie chicken basting once or twice until the chicken has reach an internal temperature of 165°F and the outer skin is crispy.
Remove chicken and allow to rest for 5 minutes then cut into quarters and serve with naan bread.

You can also make this on our Kamado Pro using the hang cooking kit!
For best flavor, be sure to marinate the chicken in the fridge for at least 2 hours.
Bring the chicken up to room temperature before grilling to ensure even cooking throughout.