Tandoori Rotisserie Chicken, Grilled Naan, and Mixed Veggies

Prep Time: 1 hour
Marinating Time: 4 hours to overnight
Feeds: 4-6 people

Ingredients:

For the Tandoori Chicken:

• 1 whole chicken
• 250ml plain yoghurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala
• 1 tablespoon each of ground turmeric, cumin, and coriander
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper (optional)
• Fresh coriander for garnish

For the Grilled Naan:

• 1 package active dry yeast
• 250ml warm water (around 40-46°C)
• 50g caster sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 550g bread flour
• 2 teaspoons minced garlic (optional)
• 50g 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)

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.

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.

Step 3: Fire Up the Hub II

Next, we need to 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.

Once it’s completely covered with white 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.

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.

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. As you become comfortable with the cooking process, adjust the rotisserie height as needed for optimal results.

Note:  With BBQ cooking I don’t like to give timings as there are far to many variables . . . and the flexible nature of the Hub II makes this even more difficult.  Personally I rely on a Meater . . . but you be you . . . just make sure your chicken is cooked to at least 74°c or 165°f before you tuck in.

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.

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.

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.

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.

Note:  It goes without saying that you can keep the cooked breads in the cupboard to keep warm until you are ready to tuck in!

Step 10: Chicken Check-In

By now, your chicken should be cooked to perfection (Note:  Chicken should be cooked until the internal temp measures 74°c or 165°f).

Let it rest for 10 minutes before carving. Garnish with fresh coriander for a bit of colour.

And there you have it, folks! A feast fit for a king, or at least a very hungry family. Now go forth and grill!