Grilled Chicken Tandori

4  lbs. skinless chicken parts, rinsed and patted dry
1  Cup plain yogurt
2  Tbsp. tomato paste
2  Tbsp. minced fresh ginger
2  Medium cloves garlic, minced (about 1-1/2 tsp.)
1-1/2  Tbsp. curry powder
1 ptsp. chipotle powder
Kosher salt and freshly ground black pepper
2  Tbsp. chopped fresh cilantro
1  lime, cut into wedges

Put the chicken in a large bowl. In a small bowl, mix the yogurt with the tomato paste, ginger, garlic, curry powder, chipotle powder, 1-1/2 tsp. salt, and 3/4 tsp. pepper. Toss with the chicken.

Cover and refrigerate for up to two days, or let sit at room temperature while the grill heats.

Prepare a medium charcoal or gas grill fire.

Clean and oil the grill grates. Grill the chicken, covered, until it has good grill marks, about 5 minutes.

Turn and continue cooking until the chicken is browned all over and cooked through (make a nick in a couple of the thicker pieces with a paring knife), about 15 to 20 minutes total.

Set on a platter, sprinkle with the cilantro, and serve with the lime wedges for squeezing.

 

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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