To an impartial observer, tearing off the protective wrapping of my Broil King Keg immediately after its delivery, I must have resembled some crazed child at Christmas with arms windmilling in a blur, while plastic, cardboard and polystyrene, flew up in the air like autumn leaves caught in a wind tunnel. And this was just my level of excitement before I clocked the smart little round temperature gauge on the lid. I was fully aware of its specialist function as a long slow cooker, let alone its power for some traditional, direct charcoal grilling. What hadn’t occurred to me was the fact that this bad boy could get up to 400°C and therefore not far off the proper working temperature of a traditional Tandoori oven. This is my very first attempt at the revered dish on the Keg and it worked a treat. Watch this space for more Keg inspiration.

Serves 4

 

1 whole chicken, skinned and spatchcocked (backbone removed and chicken pressed flat so the legs splay outwards)

For the marinade:

 

150g full-fat Greek yoghurt

1 tbsp garlic paste

1 tbsp ginger paste

1/2 tsp cayenne

Juice of 1 lemon

1 tsp salt

1 tsp cracked black pepper

½ tsp turmeric

½ tsp ground all spice

1 tsp ground cumin

1tsp ground coriander

1 tsp fennel seeds, ground

2 cloves, ground

 

To make the garlic paste, simply blend 175g of skinned garlic cloves with 75ml of water. To make the ginger paste, use the same proportions and method with fresh peeled and chopped ginger. You can keep this in the freezer in an ice-cube tray and simply take out and de-frost what you need as required for any dish requiring crushed garlic.

 

Combine all the marinade ingredients well in a bowl. Score the chicken all over and coat thoroughly with the marinade. Cover, refrigerate and leave to marinate for a minimum of 2 hours and overnight if possible. When ready to cook, pre-heat the Keg to 400°C. To do this, start with the events fully open. When the flames have died down close the lid and move the vents to number 3. As soon as the temperature has reached 400°C quickly open the lid and place the marinated chicken, breast side up on the grid. Close the lid and move the vents to number 1. The chicken should cook through and start to blister on the outside in twenty five minutes. Use a meat thermometer to ensure an internal cooked temperature of 70°C. Remove from the grid and leave to rest, loosely covered in foil for ten minutes before serving.