Sana's Tandoori Chicken

"When I think of grilling, I think of a tandoor . . . Where the Spark really works is I get the memory and nostalgia and flavor of the tandoor but in a grill." - Sana Javeri Kadri

So much flavor

ultimate chicken kebabs

The key to tandoori chicken kebabs is to marinate them overnight, and for your spice blend (masala) to be equal parts spicy, salty and tangy. Sana uses chicken thighs cut into kebabs, but this marinade can be used for any meat or vegetable. Tandoori baby potatoes are another favorite to try with the spice blend.

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Push the boundaries

Break out the high-heat briq

In Sana's tandoori chicken recipe, the charred bits on the kebabs are achieved at 700°F while cooking with the High-Heat Briq.

Cutting the chicken into small pieces allows the signature charring on the outsides of the chicken while preventing the insides from drying out.

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