Ok, here is another little masterpiece that I want to share with everyone. The key to this one is to marinade it for a good chunk of time. For this bird I used a store bought tandoori marinade which I mixed with a little yogurt and then spread it all over the bird. I then stuck it in the fridge for a day.
Once the fowl is marinaded thoroughly I tossed it on the grill for 3-3.5 hours using indirect heat. When I served the meal I paired the chicken with a white wine from a local winery called the Chaddsford Winery. I'm not much of a white wine guy (nor should you be) but it seemed to work fairly well. It has a little bit of a sweet kick which off set the spicyness of the meat. Since I can only go so far with white wine, mid meal we opened up a 
Cab from Century Cellars. Excellent.
Once the fowl is marinaded thoroughly I tossed it on the grill for 3-3.5 hours using indirect heat. When I served the meal I paired the chicken with a white wine from a local winery called the Chaddsford Winery. I'm not much of a white wine guy (nor should you be) but it seemed to work fairly well. It has a little bit of a sweet kick which off set the spicyness of the meat. Since I can only go so far with white wine, mid meal we opened up a 
Cab from Century Cellars. Excellent.
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