Grilled Tandoori Chicken

• 3/4 cup fat-free Greek yogurt
• 2 tablespoons fresh ginger, peeled and chopped
• 1 tablespoon paprika
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3 cloves garlic, chopped
• 4 12-ounce bone-in chicken leg-thigh quarters, skinned
• 3/4 cup fat-free Greek yogurt
• 3/4 cup cucumber, chopped and seeded
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Cooking spray

1. Place first 10 ingredients in a blender; process until smooth.
2. Pour into a large zip-top plastic bag.
3. Add chicken; turn to coat.
4. Marinate chicken in refrigerator at least 4 hours or overnight.

yogurt, fresh ginger, paprika, lime juice, chili powder, salt, ground turmeric, ground cumin, ground red pepper, garlic, chicken, yogurt, cucumber, fresh mint, ground cumin, salt, cooking spray

Taken from www.foodrepublic.com/recipes/grilled-tandoori-chicken-recipe/ (may not work)