Ingredients
- 4 chicken leg quarters (marylands), skin removed
- 1 teaspoon salt
- 2 garlic cloves, crushed
- 1 tablespoon lemon juice
- 250 g (9 oz/1 cup) plain yoghurt
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 2-3 drops red food colouring
- 20-30 mesquite or hickory chips, for smoking
- olive oil, for basting
Method
1. Place the chicken in a large non-metallic dish and rub with the salt and garlic. Combine the lemon juice, yoghurt, garam masala, pepper and turmeric in a bowl. Add enough food colouring to make the marinade a bright orange-red colour. Pour the marinade over the chicken and coat evenly with the back of a spoon. Refrigerate, covered, for 4 hours, turning the chicken every hour.
2. Prepare a kettle barbecue for indirect cooking. When the barbecue coals are covered with fine white ash, add the mesquite or hickory chips to the coals. Cover the barbecue and leave until the smoke is well established (about 5 minutes).
3. Brush the barbecue grill with oil. Arrange the chicken on the grill and put the lid on the barbecue. Smoke-cook for 45 minutes to 1 hour, or until the chicken is well crisped. Brush the chicken with the oil several times during cooking.
