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Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

Fire up your Everdure Hub II for a sensational BBQ experience with my Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies recipe. This dish showcases the incredible versatility of the Hub II, from using the rotisserie for juicy, flavourful chicken to grilling homemade naan and colourful veggies. Whether you're hosting a backyard BBQ or simply enjoying a family meal, this recipe is sure to impress and satisfy. Let's get that BBQ sizzling and create a feast that'll have everyone coming back for more!

Cooking Method , ,
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 1 hr Cook Time: 2 hrs Rest Time: 10 mins Total Time: 3 hrs 10 mins
Cooking Temp 200  C
Servings 5
Estimated Cost £  25
Calories Approximately 600 per serving
Best Season , Summer
For the Tandoori Chicken:
  • 1 Whole chicken
  • 250 Ml Plain yoghurt
  • 2 Tbsp Lemon juice
  • 2 Tbsp Vegetable oil
  • 2 Tbsp Tandoori masala
  • 1 Tbsp Ground turmeric
  • 1 Tbsp Ground cumin
  • 1 Tbsp Ground coriander
  • 2 Tsp Paprika
  • 2 Tsp Salt
  • 1 Tsp Ground black pepper
  • 1 Tsp Cayenne pepper (Optional)
  • Fresh coriander for garnish
    • For the Grilled Naan:
  • 1 Packet Active dry yeast
  • 250 Ml Warm water (Around 40-46°C)
  • 50 Grams Caster sugar
  • 3 Tbsp Milk
  • 1 Egg (Beaten)
  • 2 Tsp Salt
  • 550 Grams Bread flour
  • 2 Tsp Minced garlic
  • 50 Grams Salted butter (Melted)
    • For the Grilled Mixed Vegetables:
  • 2 Red bell peppers (Cut into large chunks)
  • 2 Yellow bell peppers (Cut into large chunks)
  • 2 Courgettes (Sliced lengthwise)
  • 1 Aubergine (Sliced lengthwise)
  • 2 Red onions (Cut into wedges)
  • Olive oil
  • Salt and pepper
  • Fresh herbs for garnish (Such as parsley, thyme, or rosemary)
Instructions
  1. Step 1: The Marinade Mix-Up

    In a large bowl, mix together all the ingredients for the chicken marinade. Add the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

  2. Step 2: Dough-licious Beginnings

    For the naan, dissolve the yeast in warm water (around 40-46°C) and let it stand for about 10 minutes, until frothy. Stir in the sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

  3. Step 3: Fire Up the Hub II

    Place the charcoal on the stainless steel insert and press the ignition button. Within approximately 10 minutes, the charcoal will be glowing hot and starting to develop a layer of ash. Spread it out gently to one side, directly under where you’ll place the chicken on the rotisserie, and add more charcoal on top and around the existing layer. Gradually continue this process until you have the desired amount of fuel in the tray.

  4. Step 4: Rise and Shine, Dough

    While the grill is heating up, place the dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise in the warming cupboard of your Everdure Hub II. Let it rise for about an hour, or until the dough has doubled in volume.

  5. Step 5: Rotisserie Ready

    Attach the chicken to the rotisserie rod and secure it with the forks. Raise the rotisserie height to its maximum setting to begin cooking. Adjust the rotisserie height as needed for optimal results. Ensure the chicken reaches an internal temperature of at least 74°C (165°F) before serving.

  6. Step 6: Fuel Up and Spread Out

    After about 30 minutes, start to top up the fuel and spread it out a bit more to cover the entire area of the Hub II. This will give you room to grill the vegetables and cook the bread.

  7. Step 7: Naan Prep

    For the naan, punch down the dough and knead in the garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

  8. Step 8: Veggie Victory

    Toss the vegetables in olive oil, salt, and pepper and arrange them on the grill. Cook for about 3-4 minutes on each side, or until they are tender and have nice grill marks.

  9. Step 9: Naan-tastic Grilling

    Roll one ball of dough out into a thin circle. Lightly oil the grill. Place the dough on the grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush the uncooked side with butter, and flip it over. Brush the cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from the grill, and continue the process until all the naan has been prepared. Keep the cooked breads in the warming cupboard until ready to serve.

  10. Step 10: Chicken Check-In

    By now, your chicken should be cooked to perfection. Let it rest for 10 minutes before carving. Garnish with fresh coriander for a bit of colour.

Note
  • Use a meat thermometer to ensure your chicken reaches the safe internal temperature.
  • For extra flavour, you can inject the chicken with some of the marinade.
  • The naan dough can also be made in advance and stored in the fridge for up to 24 hours.
  • Feel free to experiment with different vegetables according to your preference.
  • If you don't have a warming cupboard, use a warm spot in your kitchen to let the dough rise.
Read it online: https://www.smokeandsear.world/BBQ-recipes/tandoori-rotisserie-chicken-grilled-naan-and-mixed-veggies/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.