Tandoori Chicken

• 1 11-oz jar Patak's Tandoori Paste, * see note
• 16 ounces plain low-fat yogurt
• 1 teaspoon cayenne, optional
• 6 pounds skinless chicken thighs

1. In large mixing bowl, combine Tandoori Paste with yogurt, and add cayenne if you wish a bit more 'heat'.
2. With a sharp knife, score each chicken thigh with two slashes 1/8" deep each direction in a crosswise pattern (making a diamond pattern) on the meat side of the thigh.
3. Add chicken to tandoori mixture and mix to coat chicken pieces thoroughly.
4. Divide chicken into two 1-gallon ziplock bags. You want to pack the bags so that you have a single layer of chicken thighs in each bag, so use another bag if necessary. (This makes it easier to turn and marinate evenly, and they thaw quickly and evenly if packed this way.)
5. Marinate chicken at least 24 hours in refrigerator OR freeze the packages (making sure they lie flat until frozen solid). You may keep the frozen packages for several weeks in the freezer.
6. To prepare chicken, you may bake them in the oven, but for a more 'authentic' flavor you must barbecue them using a charcoal barbeque and the 'indirect' method of barbecuing.

lowfat yogurt, cayenne, chicken thighs

Taken from www.epicurious.com/recipes/member/views/tandoori-chicken-50029274 (may not work)