Smoked tandoori marinated chicken

[Ty520]

Decided to try a spin on tandoori chicken. Marinated the whole bird, then applied with additional rub before smoking.

Served with saag paneer made with homemade paneer.

Have to admit I wouldn't do it this way again. Flavor didn't really penetrate despite 24 hours of marinating with skin on. But I think the smoking added a great additional letter of flavor. Would probably do skinless thighs next time.

 

[Sven Svensson]

Wow! The color is amazing. Nice work.

 

[ronf]

Looks great. Nice job

 

[SmokinAl]

That is a beautiful looking chicken!
Love the color & the sliced breast looks tender & juicy!
Nice work!
Al

 

[sandyut]

WOW nice work! Points for going all in with the saag paneer.

 

[chopsaw]

Nice work on that . Thanks for posting .

 

[zwiller]

Looks great but looks can be deceiving. I am in minority but think a dry brine/rub needs a few days to a week to work it's magic.

 

[Ty520]

Looks great but looks can be deceiving. I am in minority but think a dry brine/rub needs a few days to a week to work it's magic.

The initial marinade was a wet buttermilk marinade; the dry rub after was just to naturally get that stereotypical bright red color typical to tandoori chicken

 

[bauchjw]

Very creative! I love it! Great cook, a lot of effort with a tasty payoff. Too bad the flavor wasn’t what you wanted, but awesome you made some notes for next go!

 

[Fueling Around]

Wow
How did you cook & smoke the bird?

Yeah marinades need to go under the skin to get the flavor into the meat. Even dead skin a is a good barrier.
That skin looks phenomenal. I love the crispy skin from spatchcock.

I do jerk chicken thighs now and then. I always peel the skin back and apply the marinade to the meat.

 

[Ty520]

Wow
How did you cook & smoke the bird?

Yeah marinades need to go under the skin to get the flavor into the meat. Even dead skin a is a good barrier.
That skin looks phenomenal. I love the crispy skin from spatchcock.

I do jerk chicken thighs now and then. I always peel the skin back and apply the marinade to the meat.

Thanks. 225 for about 5 hours with apple wood until the thighs got to 165

 

[Fueling Around]

What is LPA?
I take thighs to 180° or more

 

[Ty520]

Lol, "Lpa" is what happens when my 3 year old grabs my phone in the middle of typing. Thought I erased it.

 

[Fueling Around]

LOL
I could translate the TLA many ways.
When mine were 3 yo, most did not have a mobile phone. This was the 90's.
We did because wife worked at phone company

 

[Steve H]

Great looking bird!

 

[DRKsmoking]

Great looking bird, love the colour also, Too bad the soaking did not enhance the flavor. Maybe next time also do a little injection with you marinate.

Fine looking meal

David

 

[BrianGSDTexoma]

Great looking bird. I agree inject the way to go.

 

[Ty520]

Great looking bird. I agree inject the way to go.

The marinade is a buttermilk liquid base. Do you Think it won't be too thick to inject?

 

[DougE]

Great looking chicken even if it didn't turn out as expected.

The marinade is a buttermilk liquid base. Do you Think it won't be too thick to inject?

Only one way to find out. I'd give it a shot.

 

[Ty520]

Another option i am mulling is to omit the buttermilk and replace with a minimal amount of olive oil to make a slurry rub, marinated with skin off so it really penetrates and pigments the meat