Tandoori Chicken

1. 1

   With a small, sharp knife, cut 1/2 inch deep slits about 1 inch apart in chicken.

2. 2

   Place chicken in 1 gallon size food storage bag.

3. 3

   Add lemon juice.

4. 4

   Toss chicken to coat with juice. Mix the remaining ingredients in a small bowl.

5. 5

   Pour into bag to coat chicken.

6. 6

   Rub marinade into slits, or use hands to coat chicken.

7. 7

   Refrigerate at least 6 hours or preferably overnight. Line a broiler pan with foil for easy cleanup.

8. 8

   Lightly oil the rack of broiler pan.

9. 9

   Arrange chicken, skin side down, on rack. Broil 4 to 6 inches from heat source for 20 minutes, then turn over and broil 10 to 15 minutes longer, until juices run clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.