Tandoori Weber Chicken
|Chicken marylands||4 , skin removed (Drumstick And Thigh)|
|Garlic||2 Clove (10 gm), crushed|
|Lemon juice||1 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Garam masala||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Red food coloring||3 Drop|
|Olive oil||1 Tablespoon (For Basting)|
PLACE MARYLANDS in a non-metal dish; rub with salt and garlic.
1.Combine lemon juice, yoghurt, garam masala, pepper and turmeric in a jug.
Add food colouring to make the marinade a bright orange-red colour.
Pour over the chicken, and coat evenly with the back of a spoon.
Cover, set aside 4 hours, turning chicken every hour and redistributing the marinade.
During the last hour of marinating, heat and prepare weber (kettle) barbecue for indirect cooking.
2.When barbecue coals are covered with fine white ash, add mesquite or hickory chips to coals.
Cover the barbecue and leave until the smoke is well established (about 5 minutes).
3.Brush barbecue grill with oil.
Arrange marylands on grill; put lid on barbecue.
Smoke-cook 45 minutes-1 hour or until chicken is well crisped.
Brush chicken with oil several times during cooking.
Serve with side salad and onion rings, if desired.