Tandoori chicken

Method

1. Make deep cuts into the breast and thighs of the chicken, keeping the bird whole. Alternatively, you could cut through the backbone and flatten the bird with your hands.
2. Rub the chicken with the lemon juice, ginger, garlic and salt. Cover and leave to marinate in the refrigerator for 1 hour.
3. Combine the red marinade ingredients in a bowl. Coat the chicken with the marinade, then cover and refrigerate for a further 2 hours.
4. Remove the chicken from the refrigerator and allow it to come to room temperature.
5. Prepare your barbecue for indirect cooking over a high heat. Place the chicken away from the coals with a tray underneath the meat. Add ½ cup of pre-soaked woodchips to the coals and when they start to smoke, place the lid on the barbecue.
6. If using a gas barbecue, light the outer gas burners. Heat some pre-soaked woodchips in a smoke box prior to adding the chicken with the gas on high; when the woodchips start to smoke, turn the heat down, place the chicken on the grill racks between the gas burners and cook on a high heat.
7. Cook the chicken for 45–50 minutes. Maintain the heat at medium–high after the initial hot start, with the addition of a few extra coals to either side if you’re using charcoal.
8. To serve, simply joint the chicken into four pieces.