Tandoori Style Smoked Chicken


  • 6 chicken halves – fryers approx. 1 kg (2lb) or whole legs with thighs
  • 15 ml to 30 ml (1 tbsp to 2 tbsp) coarse salt
  • 3 cloves garlic finely chopped
  • 1/2 lemon
  • 250 ml (1 c) plain yogurt
  • 5 ml (1 tsp) each Indian spices such as cumin seed, coriander seed, fennel seed, whole black pepper, cayenne pepper and paprika, ground together.


  1. Puncture the skin on the chicken pieces with a skewer making quite a few tiny holes.
  2. Using the lemon half, rub the salt and garlic into the chicken pieces.
  3. In a large glass or ceramic bowl, mix together the yogurt and seasonings.
  4. Coat each piece of the chicken well with the yogurt mixture.
  5. Place in a bowl, cover and refrigerate overnight.

Smoking Method

  1. Remove chicken from marinade and discard leftover juices.
  2. Preheat the Bradley Smoker to approximately 100°C (220°F)
  3. Place chicken skin side down on oiled smoker racks.
  4. Put chicken inside the Bradley Smoker and using Cherry flavour bisquettes smoke/cook the chicken for approximately 3 to 4 hours or until an instant thermometer reads 82C.