Easy Tandoori Chicken

• 1 cup plain yogurt
• 1 tablespoon grated garlic
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons grated fresh ginger
• 2 teaspoons lime zest (from 1 large lime)
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground turmeric
• 2 medium (about 8-oz.) boneless, skinless chicken breasts
• 1/4 cup roughly chopped fresh cilantro
• Lime wedges, for serving

1. Combine yogurt, garlic, cumin, paprika, ginger, lime zest, salt, coriander, and turmeric in a large ziplock plastic freezer bag; remove and reserve 1/4 cup of the yogurt mixture. Add chicken to remaining yogurt mixture in bag; seal bag and rub to coat. Chill for 8 to 24 hours, turning occasionally.
2. Preheat oven to 400u0b0F with top rack 6 inches from broiler. Place chicken on a greased wire rack fitted on a foil-lined baking sheet. Bake on top rack until a meat thermometer inserted into thickest portion registers 130u0b0F, 15 to 17 minutes. Turn broiler on.
3. Broil chicken until thermometer registers 165u0b0F, 6 to 7 minutes, basting with reserved yogurt mixture every 2 minutes. (There should be char after each basting interval.) Remove from oven and let rest for 5 to 10 minutes. Cut chicken into large chunks. Sprinkle with cilantro and serve with lime wedges.

plain yogurt, garlic, ground cumin, paprika, ginger, lime zest, kosher salt, ground coriander, ground turmeric, chicken breasts, fresh cilantro, lime wedges

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