Chef John's Tandoori Chicken

• 1/2 lime, juiced
• 1 1/2 tablespoons plain yogurt
• 1 1/2 tablespoons tandoori masala powder
• salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken thighs

1. Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl.
2. Pour mixture into a resealable plastic bag.
3. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag.
4. Marinate in refrigerator for at least 2 hours.
5. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
6. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
7. Pat chicken pieces dry with more paper towels.
8. Grill chicken on the preheated grill with the lid open for 2 minutes.
9. Close lid and continue to grill chicken for 6 minutes.
10. Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes.
11. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

lime, plain yogurt, tandoori masala, salt, chicken

Taken from allrecipes.com/recipe/chef-johns-tandoori-chicken/ (may not work)