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Whole Rotisserie Tandoori Chicken
4 Servings
Ingredient List
MAIN
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
Cooking 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.
Cooking Tips
- 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
MAIN
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.
Cooking Tips
- 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.
