Tandoori Chicken

In a medium saucepan, heat the olive oil over medium-high heat. Combine the coriander, cumin, ginger, cayenne, paprika and garam masala in a small bowl. Once the oil is hot, add the spice mixture and stir to incorporate. Cook for 1-2 minutes over medium-high heat until fragrant. Turn the heat off and allow to cool.

In a large mixing bowl, add the cooled spice and oil mixture to the yogurt. Add the lemon juice, salt and garlic and stir to combine.

Using a sharp knife, slice 2-3 deep slits (almost to the bone) into each piece of chicken. Add all the chicken into the large mixing bowl with the yogurt sauce and stir to coat well. Cover the bowl with plastic wrap and place in the refrigerator for 1-2 hours (if possible).

Preheat your outdoor grill to medium-high heat. Once chicken is ready and grill is heated, place the chicken on the medium-high heat and cook for 5 minutes with the lid/cover closed. You want to cook the chicken so the outside is charred and there are clear black grill lines on the flesh from the heat. After the heat-facing side of the chicken is charred well, flip over each piece and cook for an additional 5 minutes on high heat. Then reduce the heat to low, close the lid and cook for an additional 8-15 minutes (depending on the size of your chicken) or until the internal temperature of the chicken reaches 165 F. If you don’t have a grill, you can also char the chicken using the broiler in your oven. Follow the same steps as above (the high-heat steps) in the broiler and then transfer to the oven at 375 F until it reaches 165 F.

Once the chicken is done, remove from heat and let it sit for 3-5 minutes before serving. Serve alongside some steamed white rice and a lemon wedge, if desired.