Tandoori Grilled Chicken

I haven't cooked a whole chicken in awhile, well that's not entirely true. It's just in a different form. Summer's version of the whole chicken, is grilling a whole, split chicken. A split chicken is a wonderful thing, it's just a regular chicken with the backbone removed and chopped in half. Then you can easily grill the two halves, which lie flat on the grill. This is my FAVORITE marinade for the chicken. The yogurt keeps the chicken super moist and it's got a lovely smokey, slightly spicy flavor. You can eat the grilled skin, or pull it off and the chicken tastes amazing either way. The leftovers make a wonderful lunch sandwich or salad topper.

Tandoori-Style Chicken:
1 Split chicken, about 4-5 lbs
3/4 cup of Greek yogurt
1 lemon
2 tsp of paprika
1 tsp chili powder
1/2 tsp of cumin
1/4 tsp of ginger
1/2 tsp of salt
1 tsp of pepper
Season the chicken with salt and pepper on both sides and put in a freezer bag. In a bowl, mix together the yogurt, lemon and seasonings. Add to the chicken bag, and seal the bag. Shake, and press the bag until the chicken is coated. Marinate in the fridge overnight. Pre-heat the grill. Place chicken on the grill skin side down, and cook for 20 minutes, flip the chicken and cook on the meat side until chicken is cooked through, about 10-15 minutes, but will vary based on the size of the chicken. Let rest for 5-10 minutes before serving.

Happy Eating.