Tandoori Chicken

We loved this chicken marinade (the accompanying raita was fine). I can definitely see working this into the rotation, and it was great to break out the grill again. I subbed thighs and drumsticks for chicken legs and it only took 40 minutes to cook instead of 90. Served this with the raita, some rhurbarb chutney and some frozen naan.

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3/4 cup fat-free Greek yogurt
2 tablespoons chopped peeled fresh ginger
1 tablespoon paprika
1 tablespoon fresh lime juice
1 teaspoon chili powder (I used deggi merch)
3/4 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
3 garlic cloves, chopped
4 (12-ounce) bone-in chicken leg-thigh quarters, skinned (or a mix of thighs and drumsticks)

RAITA:
3/4 cup fat-free Greek yogurt
3/4 cup chopped seeded cucumber
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray

To prepare the marinade, combine first 10 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add chicken; turn to coat. Marinate chicken in refrigerator for at least 4 hours or overnight.

To prepare the raita, combine 3/4 cup yogurt and remaining ingredients except cooking spray in a small bowl; cover and refrigerate.

Remove chicken from refrigerator, and let stand at room temperature for 45 minutes.

Prepare the grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in the middle.

Remove the chicken from marinade, and discard the remaining marinade. Place the chicken on unheated part of grill rack coated with cooking spray. Close lid, and grill for 90 minutes (or in my case, 40) or until a thermometer inserted into meaty part of thigh registers 165°, turning chicken every 20 minutes.

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