Tandoori-Style Chicken
(from Weber’s Big Book of Grilling)
1 cup plain yogurt
1 Tbl. grated fresh ginger
2 tsp. minced garlic
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly-ground black pepper
1/4 tsp. ground cloves
3-4 pounds chicken parts (I use skinless, boneless breasts)Whisk together the marinade in a small bowl. Rinse the chicken parts and pat dry with a paper towel. Put the chicken in a Ziplock bag and pour in the marinade. Seal, turn the bag to distribute the marinade, and place the bag in a bowl. Refrigerate for 6-8 hours, turning occasionally.
Shake off the excess marinade from the chicken. Grill the chicken, skin-side up, over indirect medium heat until the juices run clear and the temperature reads 165 degrees F. at the thickest part (about 35-50 minutes).