Tandoori Chicken

• 6 tablespoons fresh lime juice (about 3 limes)
• 3 tablespoons plain yogurt
• 1 to 2 small jalapeno or serrano chile peppers, seeded and minced
• 1 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil, divided
• 3 pounds chicken pieces
• Garnishes: lime wedges, jalapeno or serrano chile peppers

1. Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
2. Skin chicken breasts. Remove breast bones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible. Cut breast halves into thirds. Cut deep slits, 1-inch apart, into remaining chicken pieces. (Do not skin pieces.) Place chicken in a large bowl with spice mixture. Thoroughly rub spice mixture into slits. Cover and chill 8 hours.
3. Drizzle remaining 1 tablespoon oil in a large aluminum foil-lined roasting pan. Arrange chicken in a single layer in pan.
4. Bake chicken at 450u0b0 for 35 minutes or until done.
5. Arrange chicken on a serving platter. Garnish, if desired.
6. Note: For testing purposes only, we used Butterball Best of the Fryer, a cut-up mix of chicken breasts, thighs, legs, and wings.

lime juice, plain yogurt, serrano chile peppers, salt, ground turmeric, ground coriander, ground cumin, ground ginger, garlic, ground red pepper, ground cinnamon, ground cloves, vegetable oil, chicken, lime wedges

Taken from www.myrecipes.com/recipe/tandoori-chicken (may not work)