BBQ Tandoori Beer Can Chicken

Servings

6

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Heat Level

Green pepperGray pepperGray pepper

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Prep Time

20 min

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Cook Time

85 min

In the mood for a summer barbecue? This recipe is perfect for the grill, drawing out the flavours of ginger, tamarind and tandoori spices from the Indian paste.

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Recipe calls for

Ingredients

  • ⅓ cup Patak’s® Tandoori Marinade, divided
  • 3 tbsp plain yogurt
  • Salt and pepper, to taste
  • 1 tall can of beer (473 ml)
  • 1 whole chicken (about 2 ½ to 3 lb)
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Instructions

  1. Preheat outside BBQ burners to medium-high, leaving the centre burner off. 
  2. In a small bowl, mix ¼ cup of the Patak’s® Tandoori Marinade, the yogurt, and the salt and pepper. Set aside. 
  3. Open the can of beer and set aside ¼ cup in a bowl. 
  4. Add the remaining Patak’s® Tandoori Marinade to the bowl and mix. 
  5. Rub the tandoori mixture all over chicken. 
  6. Put the can in the centre of a 10” to 12” oven-proof skillet or a small roasting pan. 
  7. With the chicken in an upright position, place it on the can (standing up on its legs). 
  8. Place the skillet in the middle of the BBQ over indirect heat. 
  9. Close the BBQ lid and cook for 60 to 70 min, or until the internal part of the thigh has reached at least 185 °F (85°C). 
  10. Carefully remove from the BBQ. 
  11. Tent loosely with foil and let chicken rest for 15 min. 
  12. Wearing oven mitts, carefully remove the chicken from the can. 
  13. Carve and serve.
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Allergy icon Notes

Tent chicken with tinfoil while cooking if it's browning too quickly.

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