Rotisserie Tandoori Chicken

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 01/4/22
Rotisserie Tandoori Chicken

Lauri Patterson / Getty Images

Prep: 15 mins
Cook: 2 hrs
Total: 2 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
1168 Calories
67g Fat
8g Carbs
128g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1168
% Daily Value*
Total Fat 67g 85%
Saturated Fat 18g 92%
Cholesterol 403mg 134%
Sodium 1583mg 69%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 128g
Vitamin C 1mg 5%
Calcium 199mg 15%
Iron 7mg 41%
Potassium 1247mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instead of individual tandoori chicken pieces, try the whole chicken rotisserie style. This is actually an authentic way to cook tandoori chicken, particularly if it is done over charcoal. Delicious indeed.

Ingredients

  • 1 whole chicken, about 4 pounds (1.8 kilograms)

For the Marinade:

  • 1 cup (240 milliliters) plain yogurt

  • 1 tablespoon minced fresh ginger

  • 1 tablespoon sweet paprika

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 2 teaspoons salt

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon turmeric

  • 1/2 teaspoon cayenne pepper

Steps to Make It

  1. Combine all marinade ingredients in a small bowl.

  2. Remove giblets and wing tips from chicken.

  3. Wash out the chicken cavity and pat dry.

  4. Place chicken in a deep dish, coat with yogurt mixture, cover and allow the chicken to marinate in the refrigerator for 2 to 3 hours.

  5. Preheat grill.

  6. Remove chicken from dish and discard marinade.

  7. Place chicken on rotisserie spit and cook over indirect medium-high heat for 2 hours, or until the internal temperature reaches between 165 F and 170 F (75 C.)

  8. If heat is too high, reduce and cook over medium heat instead.

  9. Once cooked, remove from heat and loosely tent with aluminum foil.

  10. Let chicken rest for 10 minutes before carving.

Learn how to cook a rotisserie chicken step-by-step.

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