Tandoori Chicken

• 6 large chicken legs (with thighs attached, 3 to 3 1/2 lb.)
• 1 tsp. grated ginger (try to use fresh ginger)
• 1 tsp. ground allspice
• 1/4 to 1/2 tsp. red pepper
• 2 cloves garlic, minced
• 1 Tbsp. lemon juice
• 1 carton unflavored yogurt

1. Rinse the chicken legs and pat dry.
2. Mash the ginger together with the allspice, pepper and garlic.
3. Add the lemon juice to make a paste. Lift skin on chicken and spread 1/2 of the mixture over the chicken flesh.
4. Brush the remaining paste over the chicken skin.
5. Barbecue.
6. Arrange the chicken about 6-inches above hot coals.
7. Cook, turning frequently, until the meat near the bone is no longer pink when cut with a knife, about 45 minutes.
8. Transfer chicken to platter and serve hot with white rice and cold yogurt to spoon over the individual servings.

chicken, ginger, ground allspice, red pepper, garlic, lemon juice, unflavored yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418540 (may not work)