Tandoori Chicken

• 2 teaspoons Vegetable Oil
• 3 Tablespoons Tandoori Masala
• 1 cup Thick, Plain Yogurt, Drained Of Excess Moisture
• 1/2 whole Lemon, Juiced
• 1/2 cups Chopped Cilantro
• 4 cloves Garlic
• 2 Tablespoons Chopped Ginger
• 2 teaspoons Salt
• 1- 1/2 pound Bone-in, Skinless Chicken Legs

1. Blend or process all ingredients except the chicken, till smooth.
2. Combine marinade mixture in a large bowl with chicken.
3. Gently massage mixture to evenly coat the pieces.
4. Set aside to marinate for at least 12 hours.
5. Grill option: Prepare the grill and lightly coat the grill grates with cooking spray or brush with oil.
6. Heat your grill, leaving more heat/flames on one side and less on the other.
7. Take the chicken out of marinade (shaking off excess marinade).
8. Cook pieces on high heat side, 5 minutes per side or until charred.
9. Put pieces onto less heated side and cover, cook for 30-45 minutes, until juices run clear when chicken is pierced.
10. Oven option: Preheat oven to 370 degrees F. Place marinated chicken pieces on lined baking tray, coated with cooking spray or oil.
11. Bake for 20- 25 minutes, or until until juices are clear when meat is pierced.
12. Turn oven to broil (you might want to take out chicken until it gets heated).
13. Flip chicken pieces so that the side less browned is now facing upwards.
14. Broil till lightly charred, 5- 10 minutes.
15. Keep oven door ajar, so you can see whats happening in the oven.

vegetable oil, tandoori masala, yogurt, lemon, cilantro, garlic, ginger, salt, chicken

Taken from tastykitchen.com/recipes/main-courses/tandoori-chicken-3/ (may not work)