Tandoori Chicken

Ingredients

• 4 thighs, bone and skin removed chicken thighs
• 1 1/2 tbsps lemon juice
• 1 sprig fresh cilantro (tsp)
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 cup plain yogurt, lowfat
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp cinnamon
• 0.1 tsp cloves (pinch)

Directions

1. Stir together yogurt, onion, and garlic in a shallow glass dish.
2. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon, and cloves.
3. Add chicken and coat well. Cover and marinate at least 2 hours or over night in the refrigerator.
4. Preheat oven to 500 °F (260 °C).
5. Coat a wire rack with cooking spray and set it over a foil covered baking sheet. Place the chicken on the prepared rack. (You can also grill these on a barbecue.)
6. Bake (grill) chicken until brown and no trace of pink remains in the center, about 25 to 30 minutes.
7. Note: this creates a lot of smoke if you do it in the oven so I recommend you grill it outside.