Whole Chicken in a Tandoor
Juicy, aromatic, with a crispy golden crust! Whole chicken in a tandoor always turns out incredibly delicious. It has a mouthwatering aroma and amazing flavor. Both adults and kids will love it!
Updated : 27 October, 2025
Easy
More than 1 hour.
Ingredients
1.2 kilograms
Chicken
1 tablespoon
Soy sauce
4 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Dry spices
1 teaspoon
Garlic powder
1
Eggplant
3
Tomato
3
Bell pepper
7
Garlic
1
Onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pluck the chicken, singe off any remaining down, gut it, and wash thoroughly. Dry the bird well with paper towels to remove excess moisture.
Step 2
Cut the chicken along the breastbone - this helps it cook more evenly.
Step 3
Prepare the marinade. In a deep bowl, mix 1 tablespoon of soy sauce and 2 tablespoons of vegetable oil. Add dry seasonings to taste - garlic powder, black pepper, smoked paprika, and chicken seasoning work great. Add salt only if needed since soy sauce is already salty.
Step 4
Rub the chicken all over with the mixture.
Step 5
Rub the inside as well.
Step 6
Wrap the chicken in plastic wrap or place it in a food bag. Let it marinate in a cool place. The longer it marinates, the tastier it will be - overnight or even longer in the fridge is ideal.
Step 7
Prepare the vegetables. You can bake the chicken without them, but they make a great addition. Eggplants, zucchini, tomatoes, bell peppers, onions, garlic, and potatoes all go perfectly. Light the tandoor.
Step 8
Keep adding firewood until you have enough coals.
Step 9
Meanwhile, wash the vegetables.
Step 10
Slice the eggplants into rounds; peel the garlic cloves or leave them in their skins. Sprinkle the vegetables with salt and seasonings. Add 2 tablespoons of vegetable oil and mix well.
Step 11
When the firewood burns down and the tandoor walls turn white-hot, you can begin cooking.
Step 12
Place the chicken on the upper grill rack and a heatproof dish with vegetables underneath. As the chicken roasts, its juices will drip onto the vegetables, making them tender and aromatic.
Step 13
Put the grill into the tandoor.
Step 14
Close the lid and bottom vent. Let it cook until the chicken and vegetables are fully done.
Step 15
After about 30 minutes, open the tandoor and check the chicken’s readiness. Make a deep cut in the thigh - if the juice runs clear, it’s cooked.
Step 16
Cooking time depends on the heat level and the size of the chicken. Mine took almost 50 minutes to finish.
Step 17
Cut the chicken into portions and serve hot with the vegetables. Enjoy!