Uncle Bills Barbecue Tandoori Chicken Recipes

Steps:

• 1. Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with a fork or a thin skewer. Make diagonal slashes 1/2-inch deep, 1 inch apart on the meat. Put the meat in a large bowl.
• 2. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for 1/2 hour.
• 3. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.)
• 4. Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (_A note of caution:_Since certain brands of _Tandoori_cooking tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
• 5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.
• To Roast in the Oven:
• Start heating the oven to 500°- 550°F. Take the chickens out of the marinade. Brush them with _ghee,_and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25-30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.
• To Broil Indoors:
• Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with _ghee._Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with _ghee_during cooking.
• To Grill Outdoors:
• Fire the coal well in advance (about 1 1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with _ghee._Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
• Serve the chicken immediately, lightly brushed with ghee or oil and accompanied by Roasted Onions.

Steps:

• Remove any parts from cavity (if any) and set aside for other use.
• Wash cavity and the whole chicken with cold water, then dry with paper towelling.
• Boil a large kettle of water to scalding hot.
• Place the chicken in a large pot and pour the scalding water over the entire bird including the cavities.
• The skin will shrink against the chicken meat and help keep the chicken moist.
• Dry the chicken with paper towels.
• Weigh the chicken to determine the weight for cooking.
• Sprinkle inside body cavity with dried dill weed, granulated garlic powder and coarse black pepper.
• Now stuff the cavity with the cut oranges, squeezing them slightly to release some orange juices. Insert the rosemary sprig.
• Tie the wings and legs with butcher string to keep them from flopping around when barbecueing.
• Place the chicken over the rotissiere spikes and attach the holder. Place the chicken in the centre of the holder.
• Rub or brush olive oil generously over the entire chicken and then sprinkle the five spice powder generoulsy over the chicken.
• Place the chicken in the rotissiere and close the door.
• Set your timer for 15 minutes per pound of chicken. Therefore, a 3 pound chicken will take 45 minutes to barbecue.
• It is not necessary to baste the chicken while it is barbeceuing.
• You may wish to test for doneness. Insert a meat thermometre into the breast of the chicken and it should read between 175 - 180°F Do not overcook.
• When the chicken is done, remove onto a plate and remove from the spit.
• Cover with aluminum foil and let rest for about 20 minutes before slicing.
• The skin of the chicken will be nice and brown and so tasty, that's if you wish to eat the skin.
• You can also use 2 large lemons (quartered) instead of oranges to give the chicken a nice lemony taste.
• You can use a larger chicken, up to 5 pounds.
• I prefer to use the Ron Popiel Barbecue Rotissiere or the Baby George Foreman Rotissiere.
• Serve with a Curry/Onion Sauce.
• NOTE: During cleanup, spray your counter, cutting board, pots, pans, utensils and other areas with full strength bleach that were used to prepare the chicken.
• You may wish to rub the entire outside of the chicken with plenty of butter, instead of olive oil. Sprinkle with dried bread crumbs or Panko crumbs and pat down into the butter. You will get a nicely browned and crispy skin.