Spicy Tandoori Grilled Chicken
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Spicy Tandoori Grilled Chicken
Recipe by Louis Tikaram
Ingredients
1.2 kg whole chicken
1 jar of Patak’s spicy tandoori paste marinade
1 tsp salt
1 tbsp canola oil
Coriander sprigs, to serve
2 lime halves, to serve
Method
Place the chicken, breast-side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove it. Place the chicken breast-side up and press down on the breastbone to flatten it.
In a large mixing bowl, add the chicken and smother it with Patak’s spicy tandoori paste marinade. Turn the chicken to coat it completely and season with salt. Place it in the fridge for 1 hour to develop the flavours.
Heat a covered barbecue on medium heat. Brush the chicken with oil and season it. Cook it on the barbecue grill for 10 minutes on each side or until golden brown. Halve the limes and cook them on the grill at the same time until they are charred and fragrant. Set them aside for later. Once the chicken is grilled on both sides, continue to cook it in the covered barbecue using indirect heat for 45 minutes to 1 hour, or until the chicken is cooked through. Set it aside, covered, for 10 minutes to rest.
Serve the grilled chicken with charred limes and coriander sprigs.
