chicken pieces on grill?

[aaronactive]

Hi all,

I've got some chopped up pieces of chicken breast fillets marinading in some tandoori at the moment, anyone give me some tips on cooking this on the Q220?

Should I use a grill sheet or straight on? interested to know..heat settings, etc?

cheers

[Davo]

Aaron,
You should be able to do them 2 ways, the first you could use your grillsheet but if that Tandoori marinate has high sugar content I highly recommend you use the indirect method of doubled up foil under the trivet and after the pre-heat,set it 2 strokes below Hi untill done. That way, you won't scorch or blacken the Tandoori marinate...even with a grill sheet....blackening with happen if marinate has a high sugar content....so..go Indirect and you should be fine....if you have a digital temp probe device,stick it in the thickest peice till it gets to 77C and then check the others to see if they are around the same.

Cheers

Davo

[aaronactive]

Awesome, thanks for the advice I'll give indirect a go..cheers

[Buccaneer]

Tandoor do best suspended in high intense heat, I used Chris' inspired can idea for his pizza and put rods (skewers) with the chicken on across between the cans and it worked well, just not perfect because not hot enough but still delicious result.

[Captain Cook]

I love doing Tandoori on the Q, my way is simple with spectacular results.
Make sure there are a few daggy loose bits when you trim the meat. Marinate the meat. I use Sharwoods Tandoori Paste. Best I have ever used.
I brush the meat with that and let it sit at room temp for 2 hours. I then cook indirect on the Q using the trivet and foil method - Chicken pieces cook indirect on high (max heat) for 12 minutes. remove foil from under trivet and continue to cook chicken using the direct method with the chicken still on the trivet for 2 minutes per side with the Q still set on high. The daggy bits will char giving that charred taste.

Cheers

[Buccaneer]

I love doing Tandoori on the Q, my way is simple with spectacular results.
Make sure there are a few daggy loose bits when you trim the meat. Marinate the meat. I use Sharwoods Tandoori Paste. Best I have ever used.
I brush the meat with that and let it sit at room temp for 2 hours. I then cook indirect on the Q using the trivet and foil method - Chicken pieces cook indirect on high (max heat) for 12 minutes. remove foil from under trivet and continue to cook chicken using the direct method with the chicken still on the trivet for 2 minutes per side with the Q still set on high. The daggy bits will char giving that charred taste.

Cheers

Have you tried Ferns Cap'n?

[Captain Cook]

No I haven't tried Ferns where is it available from?

Cheers

[Buccaneer]

I bought ,inre easily enough locally, they are big in India and can vouch for their Vindaloo.

[titch]

No I haven't tried Ferns where is it available from?

Cheers

Whats ferns?
cheers.
Titch

[Buccaneer]

No I haven't tried Ferns where is it available from?

Cheers

Whats ferns?
cheers.
Titch

Fern's.
It's a company started by three women cooks (Indian) and is like Sharwood or Pataks.
I was recommended the Vindaloo and was prepared to spurn it, wanted to spurn it....but it was very good.
Haven't tried another but I would if I didn't like making ,y own pastes so much.

[titch]

Thanks mate.
cheers.
Titch

[peter]

yipee - did exactly as Captain said - the chicken bits look fantastic - to hot to taste but the old kettle bbq did a great job.

cooked indirect as told and watched temperature - highest was 204c and then it only got to 177 c but the chook looks great.

let you know how it tasts after tea - just giving it a 10 minute rest first.

thanks for all the help - so far have cooked steak - pizza - and chops on the BabyQ and they were all beaut - now on the kettle

the brining was great on the chops and steak now to try the chook

regards


peter

[titch]

yipee - did exactly as Captain said - the chicken bits look fantastic - to hot to taste but the old kettle bbq did a great job.

cooked indirect as told and watched temperature - highest was 204c and then it only got to 177 c but the chook looks great.

let you know how it tasts after tea - just giving it a 10 minute rest first.

thanks for all the help - so far have cooked steak - pizza - and chops on the BabyQ and they were all beaut - now on the kettle

the brining was great on the chops and steak now to try the chook

regards


peter

Just shows you CAN teach an old Dog new tricks, hey Pete.
Titch

[Buccaneer]

Photo's Pete.
You've been around long enough to know the drill, we needs our foodporn.

[Captain Cook]

yipee - did exactly as Captain said - the chicken bits look fantastic - to hot to taste but the old kettle bbq did a great job.

cooked indirect as told and watched temperature - highest was 204c and then it only got to 177 c but the chook looks great.

let you know how it tasts after tea - just giving it a 10 minute rest first.

thanks for all the help - so far have cooked steak - pizza - and chops on the BabyQ and they were all beaut - now on the kettle

the brining was great on the chops and steak now to try the chook

regards


peter

Peter

Well done mate.
Now you have learnt another method of cooking, you can use this to do other dishes. Now we need to see photos.

Cheers