Tandoori Chicken

12:51 PM

6 tablespoons fresh lime juice
1/3 cup plain yogurt
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or 3 lbs skinless chicken thighs

Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
Cut slits across the meat of chicken and rub spice mixture all over chicken.
Marinate chicken in this mixture for 8 hours or overnight.
 Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.

Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).

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