Tandoori-Style Chicken
(from Weber's Big Book of Grilling)

1 cup plain yogurt
1 Tbsp grated fresh ginger
2 tsp. minced garlic
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. ground cloves
3-4 pounds chicken parts (I use skinless, boneless breasts)

Whisk together the marinade in a small bowl. Rinse the chicken parts
and pat dry with a paper towel. Put the chicken in a Ziplock bag and
pour in the marinade. Seal, turn the bag to distribute the marinade,
and place the bag in a bowl. Refrigerate for 6-8 hours, turning
occasionally.

Shake off the excess marinade from the chicken. Grill the chicken,
skin-side up, over indirect medium heat until the juices run clear
and the temperature reads 180 degrees F. at the thickest part (about
35-50 minutes).

--
MaryMc


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