Tandoori Chicken Recipe

AoA

INGREDIENTS

• 2 pounds chicken legs no skin (8 legs)
• 2 cups greek yogurt
• 1 teaspoon Kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 tablespoon garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 1 lemon juiced

INSTRUCTIONS

1. Cut very shallow little lines into the de-skinned chicken legs and add them to a large bowl or a zipper bag.
2. Add the rest of the ingredients to the chicken and mix well (I use a zipper bag and just sort of squish it all around).
3. Let marinade in the refrigerator for at LEAST 8 hours, preferably 24 hours.
4. Remove the majority of the marinade before cooking the chicken.
5. Heat the oiled grill to medium-high heat and cook the chicken until cooked through, 10-12 minutes.
6. Preheat the oven to 400 degrees and cook on a sheet pan for 25-30 minutes.

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